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Winery&Products |
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White Wines |
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Red Wines |
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Trento Doc Brut |
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TRENTO DOC BALTER BRUT |
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CLASSIFICATION: Trento DOC V.S.Q.P.R.D. Metodo Classico
GROUND: Hills of morainal origin, based on chalky rocks. Substantial amount of clay in a medium mixture weaving; a four-yearly organic fertilization is the sole natural operation made.
VARIETY: Chardonnay 100 % – “Fields n. 7 / 8 / 10 / 11 / 12” – Training system: Guyot and modified “pergola trentina” - South-facing.
VINIFICATION: Handmade harvest in little cases – soft squeezing out of the entire bunch of grapes – Fermentation both in stainless steel and in small oak barrel. Maturation of 8 months on its own yeasts, divided just at the cuvée moment.
CUVÉE: Get by the union of wines coming from different fields maturated, at least for a quarter, in small oak.
PRIS DE MOUSSE: Pris de mousse is made by Champagne méthode.
DEGORGEMENT: Degorgement takes place after 36 months while the wine lies on the yeasts.
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TRENTO DOC BALTER BRUT RISERVA |
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CLASSIFICATION: Trento DOC V.S.Q.P.R.D. Metodo Classico
GROUND: Hills of morainal origin, based on chalky rocks. Substantial amount of clay in a medium mixture weaving; a four-yearly organic fertilization is the sole natural operation made.
VARIETY: Chardonnay 80 % Pinot noir 20 % – “Fields n. 1 / 12” – Training system: Guyot and modified “pergola trentina” - South-facing.
VINIFICATION: Handmade harvest in little cases – soft squeezing out of the entire bunch of grapes – Fermentation both in stainless steel and in small oak barrel. 8 months of maturation on its own yeasts, divided just at the cuvée moment.
CUVÉE: Get by the union of Chardonnay and Pinot noir wines maturated, at least for a quarter, in small oak.
PRIS DE MOUSSE: Pris de mousse is made by Champagne méthode.
DEGORGEMENT: Degorgement takes place after 72 months while the wine lies on the yeasts.
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TRENTO DOC BALTER BRUT ROSE' |
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CLASSIFICATION: Trento D.O.C. - Metodo Classico
GROUND: Hills of morainal origin, based on chalky rocks. Substantial amount of clay in a medium mixture weaving; a four-yearly organic fertilization is the sole natural operation made.
VARIETY: Pinot noir 100 % – “Field n. 11” – Training system: Guyot and “cordone speronato”
VINIFICATION: Handmade harvest in little cases – soft squeezing out of the entire bunch of grapes – Fermentation both in stainless steel and in small oak barrel. 8 months of maturation on its own yeasts, divided just at the cuvée moment.
PRIS DE MOUSSE: Pris de mousse is made by Champagne méthode on the May next the harvest.
DEGORGEMENT: Handmade.
TOTAL SUGAR: Max 6g/l.
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