Sold in magnum bottles, this offers a lively expression of tart green apple, toast and stony minerality, carried on vibrant acidity that is tempered slightly by 50% malolactic fermentation. It’s certainly a welcome tempering, rounding off any sharp edges and enhancing the creamy texture of the mid palate. Couple that with Metodo Classico in magnum (almost universally regarded as the optimum size bottle for sparklers undergoing the second fermentation in glass), and you get this beautiful melding of flavor and finesse. 70% Chardonnay, 30% Pinot Nero, 36 months on the lees. 500 magnums produced.
Maso Martis, Trento DOC (Italy) 2014
By Rich Cook