MARTINOTTI or CHARMAT METHOD

produzione metodo martinotti

SPARKLING WINE

MARTINOTTI or
CHARMAT METHOD

Wines produced with the Martinotti Method or Charmat Method are born from still white wines; after undergoing a first fermentation during the normal production process, these wines undergo a second fermentation in steel autoclaves, at controlled temperature and pressure, with the addition of yeast and sugar. During this phase, which lasts from 30 days to 6 months, the yeasts “eat” the sugars and transform them into alcohol and carbon dioxide, creating the bubbles. This method allows the production of “bubbles” using aromatic vines and the creation of wines with fruity notes.

CLASSICAL METHOD

metodo classico

SPARKLING WINE

CLASSICAL METHOD

The Classic Method is the production process of the sparkling wine characterized by the second fermentation; therefore, the sparkling process happens directly in the bottle. The base of sparkling wines is usually made up of a cuvée, that is a mixture between different types of wines and / or aged ones (unless it is a vintage sparkling wine, that is produced with only one wine aged on the same year), which is bottled with the addition of a selection of sugars and yeasts (tirage). In the bottle, the wine ferments the second time by resting in a horizontal position for an average duration of 24/36 months, with peaks of even 120 or more.
At this point the remuage phase begins: each bottle is rotated by 1/8 and slightly tilted with the cap downwards to allow the fermentation residues to deposit in the neck. When the bottle reaches a vertical position, the neck is frozen with special equipment. This is how the disgorgement (dégorgement) proceeds: the bottle is uncorked and the frozen lees are expelled. The last steps are the dosage, with the addition of a mixture of sugars and wine to restore the part of wine expelled, and the final corking. The Classic Method gives life to more structured and full-bodied wines, with richer notes mainly linked to yeast and a finer and more persistent taste.

TRENTODOC

trentodoc_metodo_classico

SPARKLING WINE

TRENTODOC

It is Trentino’s classic sparkling wine: the “mountain bubbles” which have always been characterized by the presence of the Dolomites which give wines’ character. A tradition that was born more than 150 years ago and is today represented by large and small producers, united by a single common denominator: excellence. Trentodoc is obtained only from Chardonnay, Pinot Nero, Pinot Bianco and / or Pinot Meunier’s grapes, attentively harvested by hand, and that are staying on the lees from 15 months to over 10 years. A process that requires time and wisdom on the part of winemakers who give each label the character of each sparkling wine house.
It is a direct expression of the land that produces it, Trentino. Trentodoc contains the climate, the altitudes and the essence. From the highest peaks with an alpine climate to the Mediterranean one of the gentler slopes of Ora del Garda, to the continental climate at the bottom of the valley: each glass brings with it the uniqueness and character of the place of origin.
First Doc in Italy for a classic method, one of the first in the world, today it is represented by 57 sparkling wine producers who recognize themselves by the Trentodoc brand, attached to each bottle.

LATE HARVEST

vendemmia tardiva

SWEET WINE

LATE HARVEST

The late harvest is a wine created from bunches that are dried on the plant so that the sugar contained in the berries is concentrated to the maximum. Some grapes, in areas where the climatic conditions allow it, lend themselves very well to over-ripening on the plant to allow the color of the white berried grapes to become more and more golden, the berries soften and the bunches become even sweeter. The juice obtained from the pressing of these grapes is very dense and the resulting wine is sweeter.
Wines obtained from grapes harvested in late harvest have warm chromatic tones, sweet and fruity aromas, soft and balanced flavors to be enjoyed with some desserts, during pleasant meditations or in combination with different cheeses.
Grapes used for the production of late harvest in Trentino: Chardonnay, Kerner, Manzoni bianco, Pinot bianco, Pinot grigio, Nosiola, Müller Thurgau, Sauvignon, Riesling Rhenish, Aromatic Traminer, Moscato giallo, Moscato rosa.

HOLY WINE

VINO SANTO TRENTINO ARELE CANTINA TOBLINO

WHITE WINE

HOLY WINE

The variety of vines from which it is obtained is the Nosiola, a precious and exclusive variety of this land. Only the sparse bunches are selected, i.e. those with large and well-spaced berries that must be sufficiently ripe to guarantee a high quantity of sugar.
The last white grape to be harvested due to its late ripening, Nosiola is more easily exposed to the effects of weather changes, more frequent in October, which can ruin it. Harvested with care, so as not to crush the grapes, it is taken to the drying rooms where it will remain until the first days of March with one of the longest withering processes known for a grape. Here the clusters are spread on the “arèle”, the racks, once with the bottom in reeds, today with a metal mesh with more or less dense meshes, where the drying process begins, reducing the weight by about a third. The main responsible for the phenomenon is a noble rot, Botrytis cinerea, a fungus of the Deuteromycetes type, belonging to the large family of the Maniliacee, which under certain temperature conditions, humidity and ventilation attacks the grapes favoring the evaporation of water and the concentration of sugars. During Holy Week, from which – probably – the name of the wine, the dried grapes are pressed. The must obtained, decanted several times to be cleaned, is then left to decant. With fermentation there is also a slow clarification process that accompanies the long aging of the wine. The fermentation takes place in “exhausted” wooden barrels (mostly oak), now unable to transfer wood flavors to the product. The type of barrels, the composition of the musts, the yield of the yeasts are all factors that can affect the final result. Four years after the harvest – minimum period set by the regulations – bottling takes place, but most viticulturists wait much longer, on average seven years, normally ten.
Once bottled, the Trentino DOC Vino Santo can defy time: experts say that even after half a century (if the cork and the quality of the wine are good) a bottle of Vino Santo is always a rewarding experience. Therefore, it is a pleasure to forget this wine in the cellar and rediscover it after years. During the drying the grapes are attacked by a noble rot (Botrytis) which further improves their organoleptic qualities.
Meditation wine, which challenges and improves by aging.
Amber yellow color, with an intense aroma of overripe fruit (dates and dried figs). Sweet taste but balanced with the right acidity.

grapes produced

200 quintals

vineyard area

5 hectares

cultivation area

Valley of the Lakes

form of farming

Trentino pergola

service temperature

12°C

recommended combinations

to accompany almond-based desserts, the typical zelten and blue cheeses

MOSCATO

moscato_uva_ph_margherita-pisoni

SWEET WINE

MOSCATO

Both the yellow Muscat and the pink Moscato provide extremely unique and appreciated products. The yellow Moscato, typically Trentino, is processed in the dry or sweet version, while the pink Moscato in the sweet or amabile type.
The presence of yellow Moscato in Trentino is particularly widespread on the lands surrounding Castel Beseno. The growing interest in this singular vine also emerges from the recent recognition, within the DOC Trentino Superiore of the sub-area “Castel Beseno” reserved for grapes harvested limitedly in the municipalities of Calliano and Besenello.
The Moscato rosa, which binds its name to the rose Thea, takes on harmonious and intriguing sensations “sweet not sweet”.
Deep yellow, sometimes golden, aromatic, typical of Muscat with hints of clary sage the first, from ruby ​​red to garnet with amber tones, intense, characteristically aromatic, full, with hints of rose and spices the second.

grapes produced

Yellow Muscat 12 thousand quintals
Pink Moscato 500 quintals

vineyard area

Yellow Muscat 130 hectares
Pink Muscat 7 hectares

cultivation area

Vallagarina and other wine-growing areas of Trentino

form of farming

Trentino pergola, guyot

service temperature

12 ° C the yellow Moscato
14 ° C the pink Moscato

recommended combinations

Both the dry yellow Moscato wine is excellent as an aperitif and the liqueur version, are classic dessert wines; they are accompanied in particular by the typical Trentino zelten and strudel

CHARDONNAY

CHARDONNAY

WHITE WINE

CHARDONNAY

Coming from the Burgundy region, the vine was introduced in Trentino at the end of the 19th century, immediately finding its ideal habitat on the foothills.
It is one of the main grape varieties grown in the province of Trento, it represents about a third of the total grape production. Traditionally used both for sparkling wine with the classic method and for the production of still wines.
Easy and balanced wine, it has a beautiful white-straw color, with a fine and typical aroma and a characteristic flavor of Golden apple, slightly bitter, pleasant and elegantly persistent, with the right acidity and body.

grapes produced

360 thousand quintals

vineyard area

2.850 hectares

cultivation area

all of Trentino

form of farming

Trentino pergola, guyot

service temperature

10/12°C

recommended combinations

suitable as an aperitif, it is ideal with lean appetizers, sea fish, dry soups and in broth

PINOT BIANCO

WHITE WINE

PINOT BIANCO

It comes from the vine of the same name generally grown in medium and high hills, where it finds the ideal environment to fully express its productive characteristics. Present in Trentino since the foundation of the Agricultural Institute of S. Michele now Edmund Mach Foundation.
The Pinot Bianco grapes contribute in a very small part to the production of sparkling base wines together with Chardonnay and Pinot Noir.
The wine has a straw yellow color, a delicate, fine and characteristic aroma, a dry, slightly bitter and harmonious flavor.

grapes produced

10 thousand quintals

vineyard area

75 hectares

cultivation area

in the hilly areas

form of farming

Trentino pergola, guyot

service temperature

10/12°C

recommended combinations

classic seafood wine, dry egg pasta-based soups; goes well with Trentino asparagus

PINOT GRIGIO

pinot-grigio-uva-ph-margheritapisoni

WHITE WINE

PINOT GRIGIO

The vine produces copper-colored grapes that give a very sugary must. The vinification, mainly in white, produces a wine that best expresses its qualities in youth, when the finesse is supported by the elegance of the body. The German name of Ruländer usually indicates the product is vinified with a short stay on the skins. It is a technique that gives the wine a delicate coppery color.

grapes produced

330 thousand quintals

vineyard area

2.550 hectares

cultivation area

all of Trentino

form of farming

Trentino pergola, guyot

service temperature

10/12°C

recommended combinations

It lends itself to various combinations, from dry soups with sustained sauces, to egg-based dishes, from boiled poultry, to small sea fish.

RIESLING RENANO

riesling-uva-ph-margherita-pisoni

WHITE WINE

RIESLING RENANO

Vine of limited cultivation in Trentino where it is cultivated on about 45 hectares of vineyards.
White wine endowed with finesse and elegance, it is obtained from the homonymous vine introduced in Trentino over a century ago; due to its perfect balance between taste and smell, it is considered one of the Trento’s most aristocratic white wines.
Wine with a straw yellow color, vinous and pleasant aroma, dry, fresh flavor, not very full-bodied, quite alcoholic, velvety and savory.

grapes produced

4 thousand quintals

vineyard area

45 hectares

cultivation area

in the most suitable hilly areas

form of farming

Trentino pergola, guyot

service temperature

10/12°C

recommended combinations

dishes with more or less elaborate sauces based on shellfish or fish cooked on the grill