Cantina Sociale Trento
Concilio Cuvèe 600UNO Trentodoc Metodo Classico Dosaggio Zero
| Denomination | Trento DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | In spring following the harvest the cuvée for the base wine is prepared to undergo a slow second fermentation in bottle of 24-28 months, which imparts to the wine the characteristic notes that are more evident in the typology nature or pas dosé. All procedures are carried out in conformance with regulations laid down by the official control commission. |
Description
The Chardonnay grapes are grown on vineyards on the hillsides around Trento at an altitude of at least 600 m., with a soil prevalently calcareous and a very good exposure.
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
- Start up year: 1956
- Oenologist: Giuseppe Secchi, Massimo Fiorini
- Bottles produced: 200.000
- Hectares: 50
Now as back then their intuition was clear: unity is strength. The creation of a cooperative like the wine cooperative allowed even small producers to face the market and make a profit. This is what a wine cooperative is in our opinion: a place to defend and promote the area and its products thanks to the union of those who live and work in the area every day. Read more
| Name | Concilio Cuvèe 600UNO Trentodoc Metodo Classico Dosaggio Zero |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | Trento DOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cantina Sociale Trento |
| Climate | Altitude: 600 m. a.s.l. |
| Soil composition | Soil prevalently calcareous and a very good exposure. |
| Harvest | The grapes are hand-picked in the second half of August. |
| Wine making | The grapes vinified using the most modern techniques (de-stemming, skin contact for 10 2 hours, followed by clarification through natural sedimentation, the addition of cultured yeasts, fermentation at controlled temperature (14 6 °C) and maturation on the fine lees for 3-4 months prior to "tirage"). |
| Aging | In spring following the harvest the cuvée for the base wine is prepared to undergo a slow second fermentation in bottle of 24-28 months, which imparts to the wine the characteristic notes that are more evident in the typology nature or pas dosé. All procedures are carried out in conformance with regulations laid down by the official control commission. |
| Total acidity | 7.0 gr/L |
| Residual sugar | 4.0 gr/L |
| Allergens | Contains sulphites |
