Cantina Sociale Trento
Cantina Sociale Trento Zell Spumante Brut Nature
| 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 the best wines are selected and the cuvee is prepared for the second fermentation. The wine ages on the lees in the bottle for 30 months, before the disgorgement takes place. |
Description
A jewel of our territory, obtained with a second fermentation in bottle, Metodo Classico.
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.
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 | Cantina Sociale Trento Zell Spumante Brut Nature |
|---|---|
| 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 |
| Origin | Trento (TN) |
| Climate | Altitude: 500 m a.s.l. Exposure: South. |
| Soil composition | Not deep, very draining, rich of bone, constituted by slivers of marly limestone. |
| Cultivation system | Pergola semplice Trentina. |
| Plants per hectare | 4000 |
| Yield per hectare | 120 hl |
| Harvest | End of August. The grapes are picked by hand and placed in small crates; the harvest takes place before the grapes are completely ripe, in order to preserve their acidity and their freshness. |
| Wine making | Once in the winery, the grapes are de-stemmed, and before they are gently pressed, they are allowed a short maceration on the skins on the press. Afterwards, the juice is clarified through natural settling, followed by a careful racking. The yeasts are inoculated and the fermentation takes place in stainless steel tanks at 15 7 °C and ages then on the fine lees until springtime. |
| Aging | In spring the best wines are selected and the cuvee is prepared for the second fermentation. The wine ages on the lees in the bottle for 30 months, before the disgorgement takes place. |
| Total acidity | 6.8 gr/L |
| Allergens | Contains sulphites |
