Metodo classico

Trentodoc is a metodo classico sparkling wine. A “special wine” because it is produced with the fascinating “metodo classico”, which requires a generous dose of skill, a lot of passion and much waiting. If just a few months are needed to produce a still wine, Trentodoc – metodo classico sparkling wine – requires a much longer period, from the minimum of 15 months set out by the regulations up to 10 years, for a great Riserva.

The uniqueness of Trentodoc metodo classico originates with the uniqueness of the Trentino region, a land with singular characteristics that are reflected in the refined quality of every single bottle.

We’ll briefly outline the main production phases for Trentodoc metodo classico sparkling wine, a method that requires commitment, patience and a lot of hands-on work.

Wine base 

Grappolo uva bianca in primo piano
The still base wine is obtained from the harvest of Chardonnay, Pinot Noir, Pinot Blanc or Pinot Meunier grapes. Once bottled, sugars and yeast are added.

The in-bottle ageing and the action of the yeast lead to second fermentation. This is the reason why metodo classico sparkling wines are referred to as “wine with in-bottle refermentation”. The first fermentation occurs beforehand, during the process of transforming the grapes into wine. This is the first step in the making of Trentodoc, doc italian wine.


The remuage process during the making of Trentodoc
Refermentation 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 secondary 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.


Uomo davanti a file di bottiglie di spumante vuote
Remuage is another phase in the making of metodo classico sparkling wine.

The bottles are placed on special wooden racks, also known as pupitres, which aid the correct turning of the daily remuage: the producer turns and agitates the bottle very carefully so that the lees (mainly exhausted yeast) gather towards the bottle neck.


Tappo sughero di bottiglia spumante
At this point “disgorgement of wine” is carried out. The disgorgement of a sparkling wine is the removal of the lees that have gathered at the neck of the bottle. It can be done in two ways:

  • à la glace: cooling/freezing the bottle neck and making the plug of frozen lees pop out – mechanical method,
  • à la volée: removing the plug by hand– manual method.

After disgorgemenof wine, the bottle is topped up with quality wine and sugars, every sparkling wine producer having its own secret recipe. This is an extremely important finishing touch that gives each bottle of Trentodoc its special personality.


Calice spumante con bollicine e sfondo nero
Trentodoc is available as a White and Rosé in Brut, Millesimato and Riserva versions. Choose your favourite by tasting the sparkling wine varieties.