Italy - Trentino-Alto Adige Flashcards
How are the majority of white wines made in Trentino? How are top wines made?
Soft pressing, fermenting in stainless steel at low temperatures (12-16°C).
May be briefly aged on the lees and released promptly for fruitiness.
Top wines may be aged in small oak barrels, a small proportion being new, for an added layer of vanilla and spice.
What are the two styles of red winemaking in Trentino?
Most are made in a fresh, fruity style with medium tannin and medium body. Achieved by maceration on the skins during fermentation (5-7 days) and moderate temperatures (17-20°C). Briefly aged in steel or old, neutral casks.
A minority of premium reds go through a period of maceration after alcoholic fermentation (additional 7-14 days) and warm fermentation temperatures (26-32°C). These will be typically aged in small oak barrels with a small proportion of new. They’ll have medium (+) to intense fruit flavours and an additional layer of vanilla and sweet spice oak.
What is typical winemaking of Alto-Adige?
For most whites, it’s preserving fruit aromas and flavours. The must is fermented at low to moderate temperatures (12-15°C) with selected yeasts and aged in stainless steel.
Mid priced wines may be kept on fine lees for 4-6m to fill out body, premium wines for nearly a year.
Some top whites and reds are aged in French barriques.
