Description
Produced with fine Chardonnay grapes from the Classic Zone of DOC Trento, Tridentvm reflects the unique characteristics of its territory of origin with its innate elegance and represents the ideal expression of the highest sparkling wine tradition.
Details

Perlage

Perfume

Color

Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years

Pairings
- Start up year: 1974
- Oenologist: Andrea Buccella
- Bottles produced: 1.000.000
Reviving this ancient legacy, in 1974 Lamberto Cesarini Sforza, together with a small group of entrepreneurs, founded the eponymous winerywith the aim of producing high quality sparkling wines that would be able to impose themselves not only among Trentino producers, but also on the national and international scene.
Today, just like in the origins, Cesarini Sforza holds firm to the three pillars on which the best winemaking culture is founded: tradition, innovation and the pursuit of excellence. Cesarini Sforza, under the aegis of Aquila Reale, makes itself the interpreter of the noblest mountain bubbles, refined and versatile sparkling wines capable of proudly telling all the strength of a unique territory, extraordinarily suited to viticulture. Read more


Name | Cesarini Sforza Trento Tridentum Brut Millesimato 2017 |
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Type | White classic method sparkling wine brut |
Denomination | Trento DOC |
Vintage | 2017 |
Size | 0,75 l |
Alcohol content | 12.5% by volume |
Grape varieties | 100% Chardonnay |
Country | Italy |
Region | Trentino Alto Adige |
Vendor | Cesarini Sforza |
Origin | Hills of Trentodoc |
Climate | Altitude: 300-500 m. a.s.l. Exposure: South, South-East. |
Soil composition | Structured, deep, clayey loam soils with numerous dolomite rock fragments. |
Cultivation system | Guyot, simple Trentino pergola. |
Plants per hectare | 5,000. |
Harvest | Manual harvesting in the first 10 days of September. |
Wine making | Soft pressing of whole grapes and static decantation of the must. Fermentation at controlled temperature in stainless steel tanks. |
Aging | On the lees for about 6 months, secondary fermentation in bottle, 48 months on the lees. |
Allergens | Contains sulphites |