Tretedoc Flashcards
Primary Method
Bottle Fermented
Grapes
”- Champagne varieties (mostly PN + Chard)
- Many are 100% Chard”
Region
”- Trentino (northern Italy)
- under DOC Trento (named after the town)
- "”in sight”” of the Alps”
Giulio Ferrari
Credited w/ making the first traditional method sparkling wine with Chardonnay in 1902 after visiting Champagne
Flavor Profile
”- Ripe apple, biscuit-like autolytic notes
- M ABV
- M+/H Acid”
Climate
Warm Continental
Climate Description
”- Cooling influences: High diurnal range, cool air descending from mountains at night
- Warmer than expected due to the Alps protecting the region from winds + heat building up on the valley floor”
Soils
Soils”- Stony + well draining
- Become less nutrient-dense on the steeper slopes”
Vineyards
”- Grown on hillside sites below high mountains
- 400 - 700m but some higher
- Alt = high diurnal range = fruit takes longer to ripen = building up flavor intensity white retaining acidity”
Vineyards - Training
”- Guyot on sloping vineyards; Perfola on steeper, terraced vineyards
- Chard = planted on cooler sites (longer, cooler ripening)
- PN = planted on warmer S or S/E facing slopes”
Risks
”- Mildew
- Botrytis
- Spring frost on valley floor”
Harvest
”- Two weeks later than Franciacorta, starts early September
- Hand (due to slopes)
- Determine date by acidity”
Winemaking - Process
”- 1st Fermentation = stainless steel
- MLF allowed
- Some use reserve wines in NV blends
- 2nd Fermentation = traditional, cultured yeasts used
- Lees ageing = min 15 months (commonly 20 - 30 for toasty notes)”
Winemaking - Lees Ageing
”- NV = min 15 months
- Vintage = min 24 months on lees
- Riserva = min 36 months on lees (commonly 5 - 10 years)”
Sweetness
”- Trento + Trento Rosato range from Brut Nature to Dolce
- Riserva (white + rosato) range from Brut Nature to Brut only”
