Martignago Vignaioli

The Martignago family has been farming the hills of Maser since 1853, though the estate's history as a dedicated wine producer began more recently. For much of the 20th century, the farm operated as a traditional mixed-use agricultural property with cattle and cereal crops. Ilario Martignago initiated the transition toward estate-bottled wine in the 1970s, producing a small range of Prosecco and Cabernet Sauvignon. In 2010, the winery passed to the next generation, led by Ilario’s daughter Francesca Martignago and her husband Simone Morlin. They constructed a new winery in 2011 to gain complete independence over the winemaking and bottling processes.

The estate currently manages 10 hectares of vineyards distributed across 12 separate parcels in the heart of the Asolo Prosecco Superiore DOCG zone. The terroir is defined by a mix of clay, sand, and silty soils that are rich in mineral stones. About 65 percent of the land is planted to Glera. Other varieties grown include Malvasia Istriana and Incrocio Manzoni, as well as Bordeaux varieties like Cabernet and Merlot. Simone Morlin employs sustainable farming practices, avoiding chemical herbicides and fertilizers in favor of organic amendments and microorganisms to maintain soil health. All grapes are harvested manually, and the winery is an active member of the Italian Federation of Independent Winegrowers (FIVI).

Martignago is best known for its sparkling wines, particularly those produced under the Asolo Prosecco Superiore DOCG classification. These wines are often characterized by a distinctive savory note, leading customers and critics to refer to them as salty Prosecco. The lineup includes Extra Brut and Brut versions, alongside Extra Dry styles and a traditional, unfiltered Colfondo Agricolo that undergoes secondary fermentation in the bottle. Beyond sparkling wines, the producer utilizes its heavier clay soils to craft Montello Rosso and other still reds. The winery is recognized for its commitment to technical precision and for producing wines that emphasize mineral tension and food compatibility rather than simple fruitiness.