Climate and Natural Factors Moderate continental and warmer than you would think this far north in Italy. Vineyards are on slopes and mostly between 400-700 meters in elevation. Warm air from the valley floor rises during the day and the Alps block colder air from the north. Many of the north facing slopes are planted with Chardonnay to further lengthen the already long ripening season to achieve the desired grapes of low potential alcohol (9-11%), high acidity and just ripe flavors of apple and citrus that complement autolytic flavors. Untimely rain that can affect fruit-set and can be an issue at harvest. Soils are rocky, well-draining soils of low fertility that also contribute to the slow accumulation of sugar and just ripe flavors of high intensity. The cool winds from the north do cool at night providing a high diurnal range that is useful in grape retaining their acidity. Human Factors and Yield Irrigation is not necessary. High degrees of vineyard labor add cost to the process as labor is a key element of vineyard and winery costs. Single or double guyot training is used on the slopes as well as pergola training on the steeper sections. Humidity does create fungal disease pressure and botrytis. Frost can be an issue on the valley floor. Viticultural Factors and Harvest High yielding grapes using Guyot and Pergola on steeper sections. 4500-6000 plants per hectare planting densities allow for higher yields with chardonnay, In particular, able to maintain quality at high yields. Harvest date is selected based on acidity levels and starts in early September Grape(s)
Pre-Fermentation Maximum yield is 105 hl/ha. Many crop and press at lower levels. Fermentation Base wine is SS fermented with neutral, cultured yeast. Local yeast strains that have been captured and cultivated at the local enology school in Trento. Malo? Typical to lower acidity – mouthfeel, texture and some potential reduction in fruit flavors. Blending? Some use reserve wines in NV blends. Many are 100% Chardonnay. Other grapes are potential in the blend. Trento Rosato would contain some level of PN and/or Meunier. Maturation 2ndFermentation Traditional Method and required – Traditional method is the process in which a second fermentation takes place in the bottle in which it will later be sold. 15 months minimum but most go longer on lees. (20-30 months). Vintage wines must be 24 months. And Riserva 36 months on lees. Lees contact time affects the level of autolytic flavors and adds to the cost/price. Bottling Brut Nature to Dolce are possible. Majority is Brut Riserva may be Brut classifications only Production Traditional Method. 54 producers Four companies control 95% - Ferrari is the biggest. Owns 100 hectares and buys from 500 hectares. Total is 800 hectares. Rotari and Altemasi are coops and Cesarini Sforza Style(s) Traditional method white and rosato wines. Some extended lees aged wines of 5-10 years. High acid, delicate fruit apple and citrus with notable autolytics. Marketing and Business considerations 7 million to 9 million over the last decade Mostly domestic at 80% Cavit exports 65% Trademarked Trentodoc
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