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A Trentodoc Primer: What to Know About the Sparkling Wine From Trentino


Trentodoc is a sparkling wine created in Italy using the metodo classico (classic method), sometimes known as the Champagne method. Trentino is primarily a mountainous region. Warm breezes move up from Lake Garda in the south, while the Dolomites in the north function as a shelter against the cold montane winds. The enormous diurnal variation required for wine-growing is created when Alpine and Mediterranean climates collide.


Sparkling wine vines can be found at altitudes of up to 2,600 feet, growing in primarily calcareous rocks with mineral-rich soil. Chardonnay and Pinot Noir, both used in Champagne, are the most popular grapes, however Pinot Blanc and Pinot Meunier are also farmed.


History:

Vallagarina made a wine similar to Champagne in the late 1800s, but it wasn't until 1902 that the standard Trentino technique was formally established. Giulio Ferrari, who had studied wine at a local school, returned to Trento

and observed climatic and terrain parallels between Italy and France and began making wines in the traditional style on his home land, labouring for half a century in a modest cellar next to the Trento cathedral.

Other sparkling wine makers followed suit in the wake of this success. In 1984, they founded the Istituto Trentodoc with the goal of promoting and safeguarding native bubbles. Trento's largest producer now is the Ferrari firm, which is owned by the Lunelli family's third generation and produces roughly five million bottles per year.


What to Pair them with:

Trento's sparkling wines are light, fresh, and fragrant, with unique fruit notes. Apples, apricots, jasmine blossoms, freshly made bread, and toasted hazelnuts are all delicious. They are excellent for an aperitivo or perhaps a complete meal, depending on the type, and should be served at a temperature of 45-55°F. Serve them alongside savoury tarts, vegetable risottos, shellfish dishes, cheese-filled pasta, fish, and white meats.


Non-vintage Trento, aged on the lees for at least 15 months, vintage Trento, aged on the lees for at least 24 months, and Trento Riserva (reserve), aged for at least 36 months, are the three types of white and rosé allowed under the standards.


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