| Region |
Trentino Alto Adige |
| Country |
Italy |
| Morphology of the land |
Plain: 0%
Hill: 0%
Mountain: 100%
|
| Hectares of vineyard |
13,969 |
| Climate and soil |
The climate of this region is very harsh in the winter months and cool in the summer. During the winter there are abundant and frequent snowfalls, while in spring and autumn it often rains. |
| History |
This region has two names because it is composed of two distinct regions: the southern part is Trentino which takes its name from the chief town, namely Trento, from the Latin Tridentum (old town hall) and the northern part of South Tyrol, so named because it is located in basin of the upper course of this river. South Tyrol is the German name of South Tyrol because until 1918 this region was part of the Austrian territory of Tyrol. Subsequently the region was called Venice Tridentina until 1948, when it took its current name. |
| Typical products |
The DOC Trentino includes the entire valley but each area has its own specialties and autochthonous grapes. The geological and climatic characteristics are favorable for the cultivation of almost all white vines. Among the red grapes the most cultivated is merlot, but the autochthonous ones are too much loved to be abandoned in favor of imported varieties. Teroldego Rotalino is one of the great protagonists of Italian enology. In South Tyrol, the higher, often steep and terraced vineyards, such as the Val Venosta in the north-west, and in the Isarco valley (Eisark), in the north-east, are particularly suitable for riesling, whose aroma positively affects the strong excursion the strong daytime temperature range. Terlano, on the road to Merano, is famous for sauvignon blanc. |
| Typical dishes |
Trentino cuisine is influenced by the legacy of the Italo-Venetian tradition, even though over the centuries individualities have become more and more amalgamated. A specialty of Trentino cuisine is polenta. Among the dishes we find the dumplings, large balls of stale bread kneaded with milk, eggs, bacon, luganeghe, cheese and parsley, cooked in different soups (milk, eggs) or even dry preparations, in canederli de frito, from lean and white. In Alto Adige, a century ago, the cuisine was rather heavy, affected by the German-Tyrolean heritage, but then refined, quite lightened and now more responsive to the needs of modern life. Among the local dishes, starters are few, and among these we can mention the gems gefulltes, stuffed vegetables, tomatoes, zucchini, stuffed peppers with rice and minced meat, the hirn-profesen made of slices of bread covered with one layer of cooked brains. Among the salami you can taste the famous speck, obtained from the legs of pork, which are boned and seasoned with salt, garlic, saltpeter, juniper, bay, pepper, aromatic herbs and smoking, using sweet wood and fresh juniper bushes. Among the desserts there are krapfen and krapfen alla tirolese, with flour, olive oil, cream, eggs, jam and a splash of brandy. Follow the kastaniantorte, typical of the Bolzano area, made with crushed boiled chestnuts, mixed with flour, butter and sugar, apricot sknodels with sugar, grilled bread, potatoes, butter, flour and eggs. |
| Red grape varieties |
Cabernet Franc, Cabernet Sauvignon, Enantio, Lagrein, Marzemino, Merlot, Pinot Nero, Schiava - Vernatsch, Schiava Gentile, Schiava Grossa, Teroldego
|
| White grape varieties |
Chardonnay, Manzoni Bianco, Moscato Giallo, Müller Thurgau, Nosiola, Pinot Bianco, Riesling, Sauvignon
|
| DOC |
,
,
Casteller
,
,
,
,
Valdadige
,
Valdadige Terradeiforti
|
| IGT |
,
,
Rossara
,
,
|