Trentodoc: high-altitude classic method
The Trentodoc Classic Method is an excellent sparkling wine, a direct expression of a deeply suited terroir and of the most prestigious sparkling winemaking method. Created exclusively from Trentino grapes, strictly harvested by hand, and from a meticulous winery process that transforms the essence and altitude of Trentino into an elegant and complex sparkling wine. In every glass of Trentodoc, nature, passion and time combine with the art of winemaking, revealing the unique nuances of this terroir and of its character.
Seal of quality
From the vineyard to the glass, each phase of production is undertaken with care and subjected to careful checks. The rigorous regulations protect the origin of the grapes, the ageing times and the quality of the entire process. It is this constant commitment that guarantees a distinctive and refined style, that best enhances the authentic character of the territory. The Trentodoc Institute safeguards and promotes the quality of these excellent sparkling wines.
Our Trentodoc wines
Our Trentodoc sparkling wines are the most authentic expression of Trentino’s sparkling winemaking tradition. They are made exclusively from quality grapes grown in high-altitude vineyards and harvested by hand, where unique microclimates and calcareous, siliceous soils enhance their freshness, elegance, and complexity. From the soil to the glass, each bottle reveals the soul and character of the terroir, expressing the unique style of Altemasi and Cesarini Sforza.
The classic method
The Classic Method represents the highest expression of the art of sparkling wine making: the secondary fermentation takes place in the bottle and the wine ages extensively on the lees, following a process marked by time and care. It is a production choice that requires expertise, dedication, and a vision geared toward excellence.
The base wine
The base wine is made from Chardonnay and Pinot Nero grapes, harvested by hand and gently pressed to preserve their distinctive aromas. The resulting must undergoes initial fermentation at a controlled temperature.
Tirage
In the spring following the harvest, the base wine is bottled with tirage: the addition of liqueur de tirage, a unique combination of yeasts and sugars that will initiate the second fermentation. The bottles, carefully sealed with crown caps, are left to rest in the winery to allow the yeasts to perform their essential work.
Second fermentation
The second fermentation is the phase of secondary fermentation in the bottle, when the carbon dioxide released creates the characteristic perlage.
Ageing on the lees
Once the second fermentation is completed, the sparkling wine begins the long ageing phase on the lees. The Trentodoc production regulations require a minimum of 15 months, 24 months or 36 months for the different types.
Remuage
During the remuage process, the bottles are arranged on pupitres, special wooden stands, or on modern mechanical pallet turners. They are rotated daily and gradually tilted until they reach the vertical position («pointed up»), so that the residual yeasts from fermentation collect in the neck of the bottle, ready for subsequent disgorgement.
Disgorgement
Disgorgement, or dégorgement, is used to remove residues from the neck of the bottle and to achieve the right balance with the addition of the «liqueur d’expedition», a blend of sugar and fine wines aged in barriques, secret of every sparkling wine producer. In the case of Dosaggio Zero, however, the same wine is used, without added sugar, thereby preserving purity and balance.