CLASSIC METHOD TRENTO DOC
This is our Classic Method Cuvèe, made by Chardonnay grapes from different vineyards on the hill of Pressano. It is a Blanc de Blancs, with some reserve wines from the previous vintages. “Riserva” brings more complexity and depth to the final blends. To prevent this complexity from being diluted, the top-up which follows the disgorgement, is made with the same starting wine. The time spent on the lees after the second fermentation is around 40 months.
The grapes come from different vineyards on the Pressano hill, with an altitude from 300m to 500m above sea level. The vines are trained with the Pergola system. The youngest vineyard has 30 years old, whereas the average yield is 100 q/ha.
The harvest is made by hand to preserve the integrity of the berries. The pressing is very soft and the yield does not exceed 55%. We obtain a very clear must which rests for a few hours without the addition of sulfur. The must is then racked into old barriques and stainless steel tank where fermentation takes place. The base wine undergone the malolactic fermentation and an aging on its fine lees for 8 months. At the end of this period we make the cuvée, joining the wines that comes from different vineyards with the wine from previous vintages. The search for harmony and the right balance is a task that can last several days.
SECOND FERMENTATION AND LEES AGING
The second fermentation takes place in the bottle after adding 24 g/l of sugar which develops an over-pressure of 6 atm. After an aging period of at least 40 months, the remuage takes place and then the disgorgement of the bottles.
Extra Brut with 3g/l of residual sugar. Topping up is done with the same starting base wine.
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