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 | In spring, the cuvée is made and the base wine prepared for the second slow fermentation in the bottle and ageing on the lees for at least 30 months. All operations are carried out according to precise legislative dictates, compliance with which is guaranteed by a special control commission. |
Description
Trento DOC classic method brut sparkling wine, 12.5% ABV, produced by Cantina Sociale Trento. 100% Chardonnay, a grape variety that best expresses the character of Trentino Alto Adige. 1.50 l magnum format. A Trento DOC born from the passion of small producers united to defend and promote the region and its products. The aroma is complex and elegant, fragrant with fruit and yeasty notes. Intense straw yellow. The palate is fresh, creamy, and well-structured, with a fine, lively mousse. Excellent persistence.
Tasting notes
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 | Concilio 600Uno Trento 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 | The 'Trento' controlled designation of origin is identified with the wine-growing area of Trentino and requires the use of the classic method of re-fermentation in the bottle as the only production system. |
| Origin | Hills around the city of Trento |
| Climate | Altitude: at least 600 m above sea level in vineyards with excellent exposure and suitability. |
| Wine making | The grapes are harvested by hand and vinified using the most suitable 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 at least 3-4 months' rest on the lees before 'drawing'. |
| Aging | In spring, the cuvée is made and the base wine prepared for the second slow fermentation in the bottle and ageing on the lees for at least 30 months. All operations are carried out according to precise legislative dictates, compliance with which is guaranteed by a special control commission. |
| Total acidity | 7.0 gr/L |
| Allergens | Contains sulphites |