This wine, from the artisanal winery of Trevisiol, comes from the Rive di Collalto. 'Rive' refers to the steep hillsides in the Prosecco DOCG zone. Made exclusively with grapes from 60-year-old Glera grape vines, the still white wine undergoes a second fermentations via the Martinotti Method.
The characteristic sparkle of today’s Prosecco is the result of advances in science. The original design of the autoclave - a pressurized chamber to raise temperature and pressure to higher than ambient - was developed by French chemist Edme-Jules Maumené in 1852. He used wooden tanks to draw off wine and bottle it in a pressurized state. The system was unreliable and inefficient.
Decades later, in 1895, an Italian named Federico Martinotti refined Maumené’s design, still using wooden tanks but making it more adapted to commercial use. But, then, in 1907, Martinotti’s design was perfected and patented by another Frenchman, Eugène Charmat, utilizing newly available stainless steel. It's Charmat's iteration that provides the basic blueprint for production tanks today. However, the process is still referred to as the Martinotti method in Prosecco; but outside of Italy it is known as the Charmat method.
Since this is about Prosecco Superiore, I'll use the term 'Martinotti Method' for this wine!
This wine was zippy and a treat. There was a sweetness of stone fruit with a hint of tropical fruit such as mango or pineapple. But that sweetness was balanced with notes of crisp apple and citrus zest.
- 1-1/2 pounds boneless skinless chicken thighs
- 1/2 cup mochiko flour (rice flour)
- 1/3 cup wine (I used some leftover white wine)
- 5 to 6 cloves garlic, peeled and pressed
- 1 Tablespoon chile-based spice blend (you can use any Cajun or creole blend you like)
- 2 eggs
- oil for frying (I use canola oil)
- freshly ground salt
- freshly ground pepper