Azienda Agricola Biologica Maso Martis
Alessandra Stelzer
Maddalena Stelzer
Edoardo Tamanini
Alessandra Caroni
Via dell'Albera 52
IT - 38121 Trento
TN
+390461821057
info@masomartis.it
www.masomartis.it/
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Certification:
ICEA
Wine-growing region:
TRENTINO ALTO ADIGE
Our farm was established in 1990 and ever since the beginning we dedicated our activity almost exclusively to the art of producing classic method sparkling winesTRENTODOC. The classic method is the wine we love, the one that best represents the terroir of Trentino for us, the wine that we chose for passion.
We have a limited production of 120.000 bottles per year, out of which 100.000 are dedicated to Trentodoc. Our wines are made from organic grapes from our own production and from the grapes of little certified organic farmers on Trento hill: a further guarantee of superiority for our consumers. The harvest on the farm is strictly handmade and is experienced today as a village festival. Our idea to safeguard the health of the grapes and the environment where we live, has led us towards organic farming.
From harvest 2013 we have obtained the organic certification ICEA for the vineyard and the cellar. Working with the organic method means to exploit the natural fertility of the soil favoring limited interventions, promoting the biodiversity of our environment by limiting or excluding the use of synthetic chemicals and genetically modified organisms (GMOs).
NV BLANC DE BLANCS BRUT
TRENTO DOC
CHARDONNAY
Sparkling
A harvest is carried out by hand, followed immediately by a soft pressing of the whole Chardonnay grapes. After fermentation in steel, it is bottled the following spring with the addition of selected yeasts. After a 15-18 month stay on the yeasts, the remuage is carried out and then the disgorgement is carried out.
(auto translated text)
Si esegue una vendemmia a mano, segue immediatamente una pressatura soffice delle uve intere di Chardonnay. Dopo la fermentazione in acciaio viene imbottigliato la primavera successiva con l’aggiunta di lieviti selezionati. Dopo una permanenza sui lieviti di 15-18 mesi, viene eseguito il remuage e quindi la sboccatura.
2022 ROSE' EXTRA BRUT
TRENTO DOC
PINOT NERO
Sparkling
A harvest is carried out by hand. The grapes are crushed and the must remains in contact with the skins in a press to promote the extraction of the color and the noblest aromatic precursors of Pinot Noir. Fermentation then takes place in steel tanks and is bottled the following spring with the addition of selected yeasts. After a stay on the yeasts for 24-30 months, the remuage is carried out and then the disgorgement is carried out.
(auto translated text)
Si esegue una vendemmia a mano. Le uve vengono pigiate e il mosto resta a contatto con le bucce in pressa per favorire l’estrazione del colore e dei precursori aromatici più nobili del Pinot Nero. Avviene poi la fermentazione in serbatoi d’acciaio, viene imbottigliato la primavera successiva con l’aggiunta di lieviti selezionati. Dopo una permanenza sui lieviti di 24-30 mesi, viene eseguito il remuage e quindi la sboccatura.
2021 DOSAGGIOZERO RISERVA
TRENTO DOC
PINOT NERO, CHARDONNAY
Sparkling
A harvest is carried out by hand. Immediately followed by a soft pressing of the whole Pinot Noir and Chardonnay grapes processed separately. Pinot Noir is vinified only in steel, while Chardonnay must ferments and ages in barrels for about 8 months. The following spring, the cuvée is prepared between Pinot Noir and Chardonnay and is bottled with the addition of selected yeasts. After a stay on the yeasts of at least 36 months, the remuage is carried out and then the disgorgement is carried out.
(auto translated text)
Si esegue una vendemmia a mano. Segue immediatamente una pressatura soffice delle uve intere di Pinot Nero e di Chardonnay lavorate separatamente. Il Pinot Nero viene vinificato solo in acciaio, mentre il mosto di Chardonnay fermenta e affina in barriques per circa 8 mesi. La primavera successiva avviene la preparazione della cuvée tra Pinot Nero e Chardonnay e viene imbottigliato con l’aggiunta di lieviti selezionati. Dopo una permanenza sui lieviti di almeno 36 mesi, viene eseguito il remuage e quindi la sboccatura.
2020 RISERVA "35" BRUT MILLESIMATO
TRENTO DOC
PINOT NERO, CHARDONNAY
Sparkling
A harvest is carried out by hand, followed immediately by a soft pressing of whole Pinot Noir and Chardonnay grapes, processed separately. Pinot Noir is vinified only in steel, while Chardonnay must ferments and ages in barrels for about 8 months. The following spring, the cuvée is prepared and then bottled with the addition of selected yeasts. After a stay on the yeasts for a period of 48 months, the remuage is carried out and then the disgorgement is carried out.
(auto translated text)
Si esegue una vendemmia a mano alla quale segue immediatamente una pressatura soffice delle uve intere di Pinot Nero e Chardonnay, lavorate separatamente. Il Pinot Nero viene vinificato solo in acciaio mentre il mosto di Chardonnay fermenta e affina in barriques per circa 8 mesi. La primavera successiva avviene la preparazione della cuvée e il successivo imbottigliamento con l’aggiunta di lieviti selezionati. Dopo una permanenza sui lieviti per un periodo di 48 mesi, viene eseguito il remuage e quindi la sboccatura.
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