Region: Trentino Alto Adige
Quality Level in EU/Italian Wine Law: DOC
Established: 1983
Primary Grape Varietals: Chardonnay, Pinot Noir, Meunier, Pinot Blanco
Method: Classic Method, Metodo Classico, Champagne Method
Pairs with: Appetizers, Fish, Fried Fish, Vegetable based meals, Fried Foods, Food Friendly
Characteristics: High acid, Refreshing, Autolytic Flavors with Green Apple and Citrus
Serve: Highly chilled
Trentodoc is a sparkling wine made exclusively on the Trentino Alto Adige region of Northeast Italy with Trentino grapes. Unlike Prosecco from nearby vineyards, Trentodoc is made with extended lees aging in the bottle and it made entirely with the Classic Method of production. The same method used in Champagne with a second fermentation, riddling and disgorgment in the bottle in which it is sold. Harvest is by hand and great care (and modern technology) goes into every bottle so that Trentodoc wines can express their unique terrior. The cool climate, high altitude and the essence of the area is reflected in the high acid and just ripe flavors of the Chradonnay, Pinot Noir, Pinot Blanc and Meunier varietals.
A local institute of wine, dedicated to Trentodoc research and processes helps drive the discipline and the accurate controls of the wine making. This includes local yeasts that have been cultivated for Trentodoc wines so that the local expression remains while assuring both the primary and secondary fermentations occur with the same yeast. This is harder than it sounds as many yeasts struggle in the cooler temperature, high acid, 9-11% alcohol and high pressure conditions of the second fermentation. Every effort is made to assure the wines are produced with utmost quality while offering the unique expression of the region. Techniques unique to the region are used to compliment the Classic Method procedures including varietal limitations, vineyard practices, maximum yield, time on lees (15 months non vintage, 24 months vintage and 36 months Riserva), and maximum alcohol levels.
The wines are also governed by the Denominazione d’Origine Controllata (DOC) regulations (created in 1993), as captured in the name – Trentodoc. Interestingly enough, sparkling development in Italy was created in the province of Trento but the Ferrari family in the late 19thcentury. Giulio Ferrari first brought grapes from France when the region was part of the Austrian-Hungarian Empire. After learning the trade in the French Champagne town of Eperney, Ferrari brough his knowledge and began the long journey to Trentodoc wines. There are now more than 40 wine producing wineries, including Cavit, Ferrari and Rotari.
Trentodoc wines typically show a delicate yet rich bouquet with a dry, rounded, balanced and elegant palate. Like the mountains that the grapes are grown, Trentodoc wines hide nothing and allow their unique character to shine through. They are crisper than their Franciacorta cousin and harvested several weeks after wines of Lombardy to assure perfect ripeness and preserved acidity in every grape. The wines have been described as reflecting the cool mountain breezes that touched the grapes. Flavors of green apple, almond, and white flower are common. Trentodoc sparklers are versatile with food due to their high acid. They are affordable with an extremely high ratio quality to cost.
The majority of Trentodoc wines are Chardonnay based with Pinot Noir rounding out the blend. Meunier and Pinot Blanc are allowed but are rarely used. Most are white wines with the occasional rose and are offered at three quality levels –
Many of these wines, especially the Riserva, see extended Lees aging that can range from 55 to 108 months.
Serve these wines chilled but let them sit for about 5 minutes to calm their fresh from the bottle aggressiveness. Serve with food or just use in a toast. Enjoy!!
If you want more information on the traditional method – check out my friend’s site. Thanks Kathleen (not related Smith) for the great work on the Happy Vine!!
https://www.thehappyvine.net/wine-education/traditional-method
Quality Level in EU/Italian Wine Law: DOC
Established: 1983
Primary Grape Varietals: Chardonnay, Pinot Noir, Meunier, Pinot Blanco
Method: Classic Method, Metodo Classico, Champagne Method
Pairs with: Appetizers, Fish, Fried Fish, Vegetable based meals, Fried Foods, Food Friendly
Characteristics: High acid, Refreshing, Autolytic Flavors with Green Apple and Citrus
Serve: Highly chilled
Trentodoc is a sparkling wine made exclusively on the Trentino Alto Adige region of Northeast Italy with Trentino grapes. Unlike Prosecco from nearby vineyards, Trentodoc is made with extended lees aging in the bottle and it made entirely with the Classic Method of production. The same method used in Champagne with a second fermentation, riddling and disgorgment in the bottle in which it is sold. Harvest is by hand and great care (and modern technology) goes into every bottle so that Trentodoc wines can express their unique terrior. The cool climate, high altitude and the essence of the area is reflected in the high acid and just ripe flavors of the Chradonnay, Pinot Noir, Pinot Blanc and Meunier varietals.
A local institute of wine, dedicated to Trentodoc research and processes helps drive the discipline and the accurate controls of the wine making. This includes local yeasts that have been cultivated for Trentodoc wines so that the local expression remains while assuring both the primary and secondary fermentations occur with the same yeast. This is harder than it sounds as many yeasts struggle in the cooler temperature, high acid, 9-11% alcohol and high pressure conditions of the second fermentation. Every effort is made to assure the wines are produced with utmost quality while offering the unique expression of the region. Techniques unique to the region are used to compliment the Classic Method procedures including varietal limitations, vineyard practices, maximum yield, time on lees (15 months non vintage, 24 months vintage and 36 months Riserva), and maximum alcohol levels.
The wines are also governed by the Denominazione d’Origine Controllata (DOC) regulations (created in 1993), as captured in the name – Trentodoc. Interestingly enough, sparkling development in Italy was created in the province of Trento but the Ferrari family in the late 19thcentury. Giulio Ferrari first brought grapes from France when the region was part of the Austrian-Hungarian Empire. After learning the trade in the French Champagne town of Eperney, Ferrari brough his knowledge and began the long journey to Trentodoc wines. There are now more than 40 wine producing wineries, including Cavit, Ferrari and Rotari.
Trentodoc wines typically show a delicate yet rich bouquet with a dry, rounded, balanced and elegant palate. Like the mountains that the grapes are grown, Trentodoc wines hide nothing and allow their unique character to shine through. They are crisper than their Franciacorta cousin and harvested several weeks after wines of Lombardy to assure perfect ripeness and preserved acidity in every grape. The wines have been described as reflecting the cool mountain breezes that touched the grapes. Flavors of green apple, almond, and white flower are common. Trentodoc sparklers are versatile with food due to their high acid. They are affordable with an extremely high ratio quality to cost.
The majority of Trentodoc wines are Chardonnay based with Pinot Noir rounding out the blend. Meunier and Pinot Blanc are allowed but are rarely used. Most are white wines with the occasional rose and are offered at three quality levels –
- Non Vintage – the lowest cost and a minimum of 15 months on lees
- Vintage or Millesimato – minimum of 24 months on lees and a bit more pricey
- Riserva – the most expensive and a minimum of 36 months on lees
Many of these wines, especially the Riserva, see extended Lees aging that can range from 55 to 108 months.
Serve these wines chilled but let them sit for about 5 minutes to calm their fresh from the bottle aggressiveness. Serve with food or just use in a toast. Enjoy!!
If you want more information on the traditional method – check out my friend’s site. Thanks Kathleen (not related Smith) for the great work on the Happy Vine!!
https://www.thehappyvine.net/wine-education/traditional-method
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