Ch.13 – Trentodoc

Question 1

Describe Trentodoc in one card;-)

Answer 1

• Trademarked name - bottle-fermented sparkling classic champagne varieties (esp Chard & Pinot Noir) grown in Trentino region of northern Italy under DOC Trento
• Trentodoc logo created 2007. Two Os represent riddling
• Named after main town Trento.
• Guilio Ferrari made first trad method Chardonnay 1902 after visiting Champagne
• Hillside vineyards under high mountains
• Many 100% Chard, but poss Pinot Noir, Blanc & Meunier
• Ripe yellow apple fruit, biscuit, autolytic notes, med alcohol, med (+) to high acidity
• V good - outstanding, (super) premium prices

Question 2

Climate of Trentino

Answer 2

• North Italy in sight of Alps
• Warm continental with cooling influences
• Warm for such altitude and latitude
  
  • Summer days - mountains protect from N wind
  • Lake Garda to SW moderates
  • Heat builds up on valley floor between mountains
• But high diurnal from cold air descending from mountains in night. Great to reatin acidity

Question 3

Soils in Trentino

Answer 3

• Stony, well drained
• Higher get, poorer in nutrients
• Slow steady growth, long maturation = high flavour intensity

Question 4

Vineyards of Trentodoc

Answer 4

• 400-700m on slopes above valley (some higher)
• Long ripening, build flavours, keep acidity
• harvest 2 weeks later than Franciacorta
• steep, so manual labour - expensive
• Denomination has 800 ha in total

Question 5

Vine training of Trentodoc

Answer 5

• Guyot on sloping vineyards
• Pergola on steeper terraced vineyards
• 4,500- 6,000 vines p/ha
• Chardonnay on cooler sites (longer, cooler ripening)
• Pinot Noir on warmer S and S-E facing slopes

Question 6

Risks and diseases of Trentodoc

Answer 6

• Lowest slope/ valley floor spring frosts
• Fungi depending one weather
  
  • Downy & Powdery Mildew
  • Botrytis

Question 7

Harvest in Trentodoc

Answer 7

• usually picked accoring to acidity ( eg pH 3.2)
• early September
• harvest 2 weeks later than Franciacorta

Question 8

Yields of Trentodoc

Answer 8

• Max 105 hL/ha , but most crop lower

Question 9

Malolactic conversion in Trentodoc?

Answer 9

• Yes to soften the high acidity

Question 10

Fermentation in Trentodoc

Answer 10

• Stainless steel tanks
• Malo to soften acidity
• DOC says trad method = 2nd ferment in bottle to be sold so riddling & disgorgement
• Cultured yeasts (local strains from local oenology school)
  *

Question 11

Lees ageing in Trentodoc

Answer 11

• Non Vintage
  
  • Min lees 15 mths, but 20-30 mths common - toasty notes
  • Some use reserve wines
• Vintage wines
  
  • min 24 mths on lees
• Riserva wines
  
  • min 36 mths (often 5-10 years, adds to cost)

Question 12

Sweetness levels in Trentodoc

Answer 12

• Trento and Trento Rosato whole range from Brut Nature to Dolce (though most are Brut)
• Trento Riserva (white and Rosato) Brut Nature to Brut

Question 13

Wine Business in Trentodoc

Answer 13

• 45 Producers and many small
• Four companies make 95% of sparkling wine
  
  1. Ferrari biggest. Owns 100 ha. Buys from 500 ha of the denominations 800 ha
  2. Mezzocorna co-op (major brand Rotari)
  3. Cavit co-op (major brand Altemasi)
  4. Cesarini Sforza (now part of La Vis co-op group)
• 80% sales to Italy exception is Cavit (only 35% to Italy rest to N Europe, esp Sweden)
• Beginning to focus on export eg sponsor Inst MWs to promote to trade