Description
Organic rosé sparkling wine, classic method, extra brut, from Trentino-Alto Adige, 12.5% ABV, produced by Maso Martis. 100% Pinot Noir, 2022 vintage. A classic method born from a family's passion for producing high-quality sparkling wines. The grapes are pressed, and the must remains in contact with the skins during cold maceration for approximately 18-24 hours to promote the extraction of color and the noblest aromatic precursors of Pinot Noir. Aged for at least 36 months. Aromas of small berries, currants, raspberries, and wild strawberries, with delicate hints of sweet almond. Perlage with fine, very persistent bubbles. Frank, robust, enhanced by a balanced acidity and saltiness that enhance its personality.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1990
- Oenologist: Matteo Ferrari
- Bottles produced: 120.000
- Hectares: 10
Ever since the beginning we dedicated our activity almost exclusively to the art of producing classic method sparkling wines: a real challenge to face at that time, as this type of product from Trentino still had not achieved the reputation of high quality as it has today with the brand TRENTODOC.
We live in a house located in the heart of our vineyards and therefore for us the transition to organic viticulture was the natural consequence of our way of life that focuses on life quality.
Maso Martis is situated in Martignano at the foothill of Mount Calisio (also called Argentario) above Trento, 450 m above sea level: a mountain terrain that was cultivated as early as the end of the 800, and is well exposed and caressed by the mountain breeze. Read more
| Name | Maso Martis Extra Brut Rosè 2022 |
|---|---|
| Type | Rosé organic classic method sparkling wine extra brut |
| Denomination | Trento DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Maso Martis |
| Origin | Martignano (TN) |
| Plants per hectare | 5000 |
| Harvest | ed by hand in small crates. |
| Wine making | The grapes are crushed and the must remains in contact with the skins in cold maceration for about 18-24 hours to favour the extraction of colour and the noblest aromatic precursors of Pinot Noir. This is followed by a very gentle pressing, fermentation and a long period on the lees. Stored in steel tanks, it is bottled the following spring with the addition of selected yeasts. |
| Aging | At least 36 months, remuage and then disgorgement with subsequent packaging. |
| Total acidity | 6.0 gr/L |
| Dry extract | 23.0 gr/L |
| Allergens | Contains sulphites |

