Balter
Balter Trento Metodo Classico Brut
| Denomination | Trento DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 80% Chardonnay, 20% Pinot Nero |
| Aging | The wine matures on the lees for at least 36 months, at the end of which the bottles undergo remuage and disgorgement. Finally, the liqueur d'expédition is added. |
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
- Start up year: 1990
- Oenologist: Paolo Inama
- Bottles produced: 60.000
- Hectares: 10
It is accessible alongside a row of cypress trees leads to a small castle features a tower of 1500, a business center enhanced by a fully underground basement and local halls capable of reception and tasting in the rustic and rural.
The vineyard, which lies in a panoramic position on Vallagarina, offers the visitor a pleasant look of the design of a rigorous geometric alignments and fringed with plots of each of which hosts distinguish the different varieties high nobility worked as a still wine from Chardonnay and method Traditional classic Brut sparkling wine, an aristocratic SAUVIGNON then move on to the red grape varieties such as Merlot, Lagrein, Cabernet Sauvignon aged and aged in oak barrels. The winery, typically buried in the vineyard is entrusted to the attention of Nicola Balter who collaborates with Paul dell'enotecnico Inama. They will be to welcome guests and guide them in the vineyard and the cellar.
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| Name | Balter Trento Metodo Classico Brut |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Trento DOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 80% Chardonnay, 20% Pinot Nero |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Balter |
| Origin | Village of Vallunga, Town of Rovereto (Trento). Altitude: 350 m. a.s.l. |
| Soil composition | Partly moraine, loamy soils, rich in clay. |
| Cultivation system | Trellised "pergola" system. |
| Harvest | In mid-September. |
| Fermentation temperature | 18 °C |
| Wine making | The grapes are softly pressed. The must obtained, after 12 hours of static settling at a controlled temperature of 12°C, undergoes, through the addition of selected yeasts, alcoholic fermentation, which is carried out for 10 2 days at 18°C 80% in stainless steel tanks and 20% in first and second passage French oak barriques. In these containers, the wine undergoes malolactic fermentation. It remains until June of the year following the harvest when the batches are blended and bottled The liqueur de tirage is added for the second fermentation. |
| Aging | The wine matures on the lees for at least 36 months, at the end of which the bottles undergo remuage and disgorgement. Finally, the liqueur d'expédition is added. |
| Allergens | Contains sulphites |
