A technical seminar and masterclass on the Martinotti Method took place in recent days at the Agri-Food Centre of Plumpton College in the UK, organized by the Consortium for Conegliano Valdobbiadene Prosecco Superiore DOCG. The event featured prominent figures such as Consortium Director Diego Tomasi, oenologist Andrea Miotto, Master of Wine Sarah Abbott, and Gareth Davies, head oenologist at Divergent Drinks.
The sessions provided a forum for industry professionals, journalists, and students to explore the qualitative potential of sparkling wines produced via the Martinotti Method. Tomasi underscored the significance of this technique, which is employed to produce nearly 98% of Conegliano Valdobbiadene Prosecco DOCG. “This method is central to crafting some of the world’s most popular sparkling wines,” Tomasi noted. He also highlighted the region’s diverse microclimates and soils, contributing to a wide range of aromatic profiles in the grapes. The Martinotti Method, he explained, preserves these distinctive aromas, creating wines that reflect their terroir.
The ensuing discussion, moderated by Sarah Abbott, focused on how the Martinotti Method accentuates the unique characteristics of Conegliano Valdobbiadene’s terroirs, producing high-quality wines with remarkable intensity. Tomasi and Miotto emphasized the method’s suitability for semi-aromatic grape varieties like Glera (from which Prosecco is made), which results in a fruit-forward, elegant style. Gareth Davies offered insights into the varietal choices and commercial strategies for wines made with the Martinotti Method from a UK perspective.
