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6 { THE SOMM JOURNAL } FEBRUARY/MARCH 2018 by Albert Letizia / photos by Cal Bingham first press first press ALL OVER EUROPE, people associate Martini & Rossi's iconic ball and bar logo with such high-societal mainstays as auto racing, supermodels, and celebrity ad campaigns featuring the likes of George Clooney. In the U.S., however, the company is still sometimes viewed as more of a grande dame than a hip fashion statement. Long established as one of Italy's most ubiquitous brands, Martini is reintroducing itself to a new generation of sommeliers and industry influencers in an effort to bring Americans up to speed on the state of Italian sparkling wines and Martini's crowning position in the category. Casa Martini Enologist and Wine Op - erations Director Giorgio Castagnotti and Global Director of Sparkling Wine Marco Mazzini recently set out to impress a large lunchtime assembly of A-list sommeliers, social influencers, and bloggers on the longstanding virtues of Martini & Rossi. The event unfolded at Nerano restaurant in Beverly Hills, California, where the wines were paired with the exquisite Amalfi Coast–inspired cuisine of Executive Chef Michele Lisi. Piedmont served as the birthplace of the Italian Spumante tradition, and since 1863, Martini has mastered the art of delivering a signature style that is vibrant, fresh, and light. The event at Nerano was not only meant to showcase the portfolio favorites Martini & Rossi Prosecco and Martini & Rossi Asti, but to roll out the new Martini & Rossi Rosé Extra Dry and the newly-packaged Riserva Speciale Bitter 1872. Casa Martini continues to maintain vineyard locations throughout Piedmont and northern Italy. In 1895, Founder Luigi Rossi hired the engineer Federico Marti - notti, who is recognized as the creator of the revolutionary sparkling wine produc- tion style known today as the Charmat method; in fact, in the 1930s, winemak- ers in Veneto-Friuli used the "Martinotti method" on their native Glera grapes, and hence, the Prosecco tradition was born. The Bitter 1872, which draws its name from Martini's original amaro recipe created that year, stood in for Campari in the welcome cocktail for the Nerano luncheon: A riff on the classic Negroni, it also featured Martini Rosso Vermouth and Martini & Rossi Prosecco instead of gin. The result was a mouthwatering and less- boozy apéritif with all the complexity of a traditional Negroni, but with an elevated freshness and frizzante character. The other new addition to the Martini portfolio is the Martini & Rossi Extra Dry Rosé sparkler made from Riesling, Chardonnay, Glera, and Nebbiolo sourced from Piedmont and Veneto-Friuli and tank-fermented. The finished product— which earned a Gold Medal at our San Francisco International Wine Competition last year—was very well received by the sommeliers and members of the media not only for its balance and precision, but for its scents of peach blossom, wet stone, delicate red fruits, and finely-ground black and white pepper. The group was encour - aged to add ice cubes to their glasses of rosé to further draw out its crisp notes of pink roses and strawberry. As for the more classic members of the portfolio showcased at the luncheon, the first, Martini & Rossi Prosecco, comprises mainly Glera (85%), Pinot Noir, and Char - donnay; with additional emphasis placed on crispness, it exhibits aromas of green apples and pears with a backbone of bright acidity. Martini & Rossi Prosecco has been produced since the 1990s with an inimitably-Italian style, less dominant fruit, and more floral and mineral complexity than most members of the category. The Martini Negroni Sbagliato is made with Martini Riserva Speciale Bitter 1872, with Martini & Rossi Prosecco replacing gin. The name Sbagliato translates to "mistake," but Italians may beg to differ: The cocktail is among the country's most popular. Martini & Rossi Prosecco's pearlescent, delicate bubbles offer a creamy palate of dried white flowers and marzipan.