is the process through which carbon dioxide is developed, producing the classic perlage that is visible in a glass of metodo classico sparkling wine
. It is a case of in-bottle refermentation, otherwise known as second fermentation, which occurs while the bottle matures in the wine cellar.
The maturation period of a Trentodoc
varies from a minimum of 15 months for a Brut
, to 24 months for a Millesimato
or even 36 months for a Riserva
. This is fundamental for achieving the organoleptic complexity that every producer wants to bestow to his or her own metodo classico sparkling wine
. The wine houses that produce Trentodoc
sparkling wines extend maturation on the lees beyond the time indicated in the regulations and so produce a metodo classico sparkling wine
of real distinction.