Martini & Rossi Sparkling Rose
Inspired by the famous Piedmont region of Italy, MARTINI & ROSSI Sparkling Rosé is an elegant pink sparkling wine. It’s crafted from a variety of grapes, which are delicately pressed to retain the distinctive, evocative aromas and beautiful color.
This beautiful sparkling wine, with an enticing aroma and delicate notes of raspberry and wild rose, proves an excellent aperitif, or for a picnic with friends.
The story of Martini is 150 years of Italian passion. From its birth in Turin in 1863, it took on the world and succeeded. It became an icon, a symbol for those who love to live their life with style.
Martini & Rossi was founded by a combination of three very different personalities. Alessandro Martini was a gifted salesman, Teofilo Sola the dependable accountant, and Luigi Rossi, creative herbalist and liqueur expert. Any one of them could have made a solo bid for the company, but in the spirit of collaboration, they pooled their talents instead. Their motto 'Volere é Potere' (where there is a will there is a way) set them on the path to global success.
The brand's relation with the culture has always been part of the communication. Famous artists like Marcello Dudovich and Andy Warhol designed the most iconic posters campaigns to celebrate its style. During the 90's Martini created some of the most celebrated and memorable advertising campaigns of the time.
Set upon a backdrop of the visually stunning Alps, the enchanting and rolling hills of Piedmont are the source of some of the country’s longest-lived and most sought-after wines. Vineyards cover a great majority of the land area—especially in Barolo—with the most prized sites at the top hilltops or on south-facing slopes where sunlight exposure is maximized. Piedmont has a continental climate with hot, humid summers leading to cold winters and precipitation year-round. The reliable autumnal fog provides a cooling effect, especially beneficial for Nebbiolo, Piedmont’s most prestigious variety.
In fact, Nebbiolo is named exactly for the arrival of this pre-harvest fog (called “nebbia” in Italian), which prolongs cluster hang time and allows full phenolic balance and ripeness. Harvest of Nebbiolo is last among Piedmont's varieties, occurring sometime in October. This grape is responsible for the exalted wines of Barbaresco and Barolo, known for their ageability, firm tannins and hallmark aromas of tar and roses. Nebbiolo wines, despite their pale hue, pack a pleasing punch of flavor and structure; the best examples can require about a decade’s wait before they become approachable. Barbaresco tends to be more elegant in style while Barolo is more powerful. Across the Tanaro River, the Roero region, and farther north, the regions of Gattinara and Ghemme, also produce excellent quality Nebbiolo.
Easy-going Barbera is the most planted grape in Piedmont, beloved for its trademark high acidity, low tannin and juicy red fruit. Dolcetto, Piedmont’s other important red grape, is usually ready within a couple of years of release.
White wines, while less ubiquitous here, should not be missed. Key varieties include Arneis, Cortese, Timorasso, Erbaluce and the sweet, charming Muscat, responsible for the brilliantly recognizable, Moscato d'Asti.
Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special.
Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasted bread or brioche qualities. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.