Cantina Sociale Trento
Trento Brut
| Denomination | DOC Trento Spumante Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Slow second fermentation in the bottle and ageing on the lees for at least 30 months |
Description
What kind of wine it is
Trento Cuvée 601 Brut is a sparkling wine made using the Traditional Method, produced by Cantina di Trento. Originating from the prestigious Trento area, it appears in the glass with an intense straw yellow colour and subtle greenish highlights, enlivened by a fine and lively mousse. The bouquet is complex and well-defined, with clear notes of ripe white fruit harmoniously blending with fragrant yeast notes. On the palate, it is dry, fresh and creamy, boasting a solid structure and excellent final persistence.
Where it comes from
The grapes are grown on the hills surrounding the city of Trento, in Trentino-Alto Adige. The variety used is Chardonnay, cultivated in vineyards situated at altitudes between 350 and over 600 metres, benefiting from perfect sun exposure. Cantina di Trento brings together small winegrowers dedicated to enhancing the potential of these Trentino hills. The region's strict soil and climate conditions give the fruit the ideal acidity and freshness to create a precise and elegant flavour profile.
How it is produced
The production process begins with manual harvesting, followed by destemming and a gentle skin maceration lasting about ten to twelve hours. After natural clarification, the must ferments at a controlled temperature and rests for several months. The prise de mousse strictly follows the Traditional Method, with a second fermentation in the bottle. The subsequent ageing on the lees lasts for at least thirty months, a crucial period for developing the structure and aromatic complexity that result in a refined perlage.
History and Curiosities
Founded in 1956 by the union of small local producers, the Cantina Sociale di Trento enhances the charm of the city hills with its Cuvée 601 Brut. This prestigious Trento DOC, made from Chardonnay grapes, is the pure expression of the region and the rigorous traditional method. The long 30-month ageing on the lees gives this wine extraordinary structure, recognised by the Italian Sommelier Foundation. A heritage of 100 hectares of vineyards translates into a sparkling wine of absolute elegance, ideal for adding prestige and refinement to every toast.
Awards
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4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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2One of the most prestigious wine guides in Italy.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
05 - 10 years
- Start up year: 1956
- Oenologist: Giorgia Brugnara
- Bottles produced: 750.000
- Hectares: 100
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 | Cantina Sociale di Trento Trento Cuvee 601 Brut |
|---|---|
| Type | White classic method sparkling wine brut |
| 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 |
| Story | History and Curiosities Founded in 1956 by the union of small local producers, the Cantina Sociale di Trento enhances the charm of the city hills with its Cuvée 601 Brut. This prestigious Trento DOC, made from Chardonnay grapes, is the pure expression of the region and the rigorous traditional method. The long 30-month ageing on the lees gives this wine extraordinary structure, recognised by the Italian Sommelier Foundation. A heritage of 100 hectares of vineyards translates into a sparkling wine of absolute elegance, ideal for adding prestige and refinement to every toast. |
| Origin | Hills around the city of Trento |
| Fermentation temperature | 14–16 °C |
| Fermentation | At least 30 months |
| Production technique | Traditional method (bottle fermentation) |
| Wine making | Hand-picked grapes; destemming; maceration on the skins for 10–12 hours; natural clarification of the must; addition of selected yeasts; fermentation at 14–16 °C; ageing on the lees for at least 3–4 months before bottling; slow second fermentation in the bottle (traditional method) and maturation on the lees for 24–30 months (at least 30 months). |
| Aging | Slow second fermentation in the bottle and ageing on the lees for at least 30 months |
| Total acidity | 7.0 gr/L |
| Allergens | Contains sulphites |