Cantina Sociale Trento
600Uno Trento Metodo Classico Brut
| Denomination | DOC Trento Spumante Bianco |
|---|---|
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Second slow fermentation in the bottle and ageing on the lees for at least 30 months |
Description
What kind of wine it is
This Metodo Classico Brut sparkling wine by Cantina di Trento presents itself in the glass with an intense straw yellow colour. Made by enhancing Chardonnay, it expresses a complex and elegant aromatic profile, characterised by fruity fragrances and enveloping yeasty notes. On the palate, it is immediately fresh and creamy, supported by good structure and enlivened by a lively mousse that leads to a long, persistent finish.
Where it comes from
The grapes are grown on the hills around Trento, in the heart of Trentino Alto Adige. The vineyards are located at an altitude of at least six hundred metres, benefiting from favourable exposures that allow for balanced ripening and preserve the natural acidity of the grapes. This unique microclimate supports a precise and clean winemaking style, giving the wine a pronounced freshness, enhanced by the unique characteristics of the Trento area.
How it is produced
The production process, overseen by oenologist Giorgia Brugnara, begins with the manual harvesting of the grapes and a gentle skin maceration lasting about ten to twelve hours. After natural clarification, the must undergoes the first fermentation and rests for several months. The second slow refermentation takes place entirely in the bottle according to the Metodo Classico. The long ageing on the lees for at least thirty months defines a lively mousse and imparts pleasant creamy sensations.
History and Curiosities
Founded in 1956 by the passion of local winegrowers, the Cantina Sociale di Trento produces this exclusive Trento DOC which embodies the true vocation of the Trentino hills. The Chardonnay grapes, grown at over 600 metres above sea level, lend the glass an unrivalled freshness. Under the guidance of oenologist Giorgia Brugnara, the wine follows the strict traditional method, with a slow refermentation in the bottle and 30 months of ageing on the lees. An award-winning excellence with a creamy and persistent sip, ideal for accompanying the most memorable toasts.
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
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| Name | Cantina Sociale di Trento Trento Cuvee 601 Brut Magnum |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Trento DOC |
| Size | 1,50 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 passion of local winegrowers, the Cantina Sociale di Trento produces this exclusive Trento DOC which embodies the true vocation of the Trentino hills. The Chardonnay grapes, grown at over 600 metres above sea level, lend the glass an unrivalled freshness. Under the guidance of oenologist Giorgia Brugnara, the wine follows the strict traditional method, with a slow refermentation in the bottle and 30 months of ageing on the lees. An award-winning excellence with a creamy and persistent sip, ideal for accompanying the most memorable toasts. |
| Origin | Hills around the city of Trento |
| Fermentation temperature | 14 6 °C |
| Fermentation | At least 30 months |
| Production technique | Traditional method (second fermentation in bottle) |
| Wine making | The grapes are hand-picked and vinified using an appropriate technical procedure: destemming, maceration on the skins for 10 2 hours, natural clarification of the must, addition of selected yeasts, fermentation at 14 6°C and resting on the lees for at least 3-4 months before bottling; a second slow fermentation in the bottle (traditional method) and ageing on the lees for at least 30 months. |
| Aging | Second slow fermentation in the bottle and ageing on the lees for at least 30 months |
| Total acidity | 7.0 gr/L |
| Allergens | Contains sulphites |