Trentodoc, sparkling wines from the mountains.
The slogan encompasses the characteristics of a Classic Method wine that tastes of its place of origins, Trentino.
Territory, high altitude, and variation in climate are the special ingredients needed to make this sparkling wine, and are as important as the hand of the winemaker who produces it.
BRUT, MILLESIMATO, OR RISERVA
According to regulations, Trentodoc can be produced as white or rosé in the following versions:
▪ Brut: at least 15 months aging on its lees
▪ Millesimato: at least 24 months aging on its lees
▪ Riserva: at least 36 months aging on its lees
While regulations stipulate a minimum number of months aging, in reality Trentodoc producers age the wine on its lees for much longer. A long aging is synonymous with high quality for classic method production.
In the final phase of making Trentodoc classic method sparkling wines, winemakers decide the dosage. This refers to the amount of sugar and wine (a secret mix made by the producer) that is added to the wine during disgorgement, and it depends on the calculated decision of the enologist and the winery.
From zero dosage to higher amounts, Trentodoc can be classified as:
▪ Pas Dosè (or zero dosage): containing up to 3 grams of residual sugar per liter, without any sugar added after secondary bottle fermentation
▪ Extra Brut: the final residual sugar is between 0 to 6 grams per liter
▪ Brut: containing up to 12 grams of residual sugar per liter
▪ Extra Dry: containing 12 to 17 grams of residual sugar per liter
▪ Dry, Sec: containing 17 to 32 grams of residual sugar per liter
▪ Demi Sec: containing 32 to 50 grams of residual sugar per liter