Our family produces Metodo Classico since 1984 sourcing the best Chardonnay and Pinot Noir grapes from two of the most suited areas of Trentino: the hills above Trento and the Cembra Valley.
The whole production process for our Trentodoc sparkling wines, from pressing grapes to the final disgorgement phase, is entirely carried in our cellar at Maso Warth under the watchful supervision of our winemaker Matteo.
The hand-picked grapes are loaded without destemming directly into the press where a soft pressing separates the first-press juice from the second and third pressings. This first-press juice is the most prized fraction to be used for the production of our Trentodoc wines.
STAINLESS STEEL TANKS
The first-press juice flows freely down into stainless steel tanks in the cellar where it is fermented under temperature-controlled conditions to ensure a correct fermentation process and guarantee the integrity of the sparkling base wine.
The base wines from each vineyard are fermented and aged separately and then blended. These base wines from the different areas can express contrasting qualities but these will become complementary when blended. This is where the winemaker’s art is revealed as he compensates the vibrancy with the smoothness of the different wines, striving to obtain a distinctive and balanced wine.
LIQUEUR DE TIRAGE
After the base wines are aged in tanks to gain complexity and balance, they are ready for the next phase. The “liqueur de tirage “, a wine solution containing yeast and sugar, is added to the blended base wine which is then promptly bottled to undergo a second fermentation.
Presa di spuma
FROM BASE WINE TO TRENTODOC
The bottled wine, closed with a crown cap, thus starts its second fermentation. During this phase, called “presa di spuma” (literally “capture of the foam”), the yeasts ferment the sugar and produce the carbon dioxide responsible for the bubbles.
The Trentodoc bottles ageing on the lees are an important asset for the winery. The stock of bottles from different vintages waiting to be riddled and disgorged, is kept in our cellars in Palù di Giovo in the Cembra Valley. In this phase we entrust our wines to Time.
After the long ageing on the lees, the bottles are moved to a vertical upside-down position so that the yeasts slide down the neck of the bottle into the crown cap. This operation, called remuage, would once be carried out by hand by moving the bottles progressively in pupitres; today this phase has been mechanized ensuring a uniform quality for all the bottles.
Disgorgement, the last stage of a long process, consists of removing the yeast from the bottles and then topping-up the missing wine with the “liqueur d’expedition” – a secret ingredient which every sparkling wine producer uses to not only determine the type of Trentodoc but also to define the winery’s style.
51,151 is the first Metodo Classico sparkling wine produced by our family in 1984. The name celebrates the Hour Record set by Francesco in Mexico City that very year. Produced solely with Chardonnay grapes hand-harvested from our vineyards on the hills to the north of Trento and in the Cembra Valley. It undergoes 30 months of ageing on the lees.51,151
The Rosé Extra-Brut is a single-vintage Metodo Classico, produced exclusively with hand-picked Pinot Noir grapes from the Doss dei Cedri vineyard at Maso Warth. These Pinot Noir vines were planted in 1980 and are the oldest vines to be found in our vineyards on the hills above Trento.Rosé
The Brut Nature is the flagship wine of our Trentodoc range. Single-vintage pure Chardonnay, aged for 60 months on the lees, at disgorgement the bottles are topped up exclusively with wine from the same batch and no sugar is added. It embodies a selection of the grapes sourced from the best Chardonnay vineyards of the estate.Brut Nature