Trentodoc is one of the Italian sparkling wines made via the metodo classico (classic method), or the Champagne method. Here's an overview of these elegant bubblies produced in northeastern Italy.
Where
Trentino is a mountainous area. The Dolomite Mountains in the north act as a shield against the cold montane winds while warm breezes travel up from Lake Garda in the south. Alpine and Mediterranean climates meet, resulting in the vast diurnal range necessary for wine-growing.
Sparkling wine vines grow at altitudes of up to 2,600 feet in predominantly calcareous rocks, a soil that's rich in mineral salts. Chardonnay and Pinot Noir, two grapes also used for Champagne, dominate, though Pinot Blanc and Pinot Meunier are also grown. All are harvested via Trentino's pergola system, which covers nearly 2,000 acres, for an annual production of 8.5 million bottles from approximately 50 wine-making companies.
The history
In the late 19th century, a wine akin to Champagne was being produced in Vallagarina, but 1902 marks the official birth of the classic Trentino method. That year, Giulio Ferrari, who studied wine at a local school, returned to Trento. He had completed his studies at a wine-making institute in Montpellier, during which he got some field experience among the vines of Champagne.
Upon returning from France, he noticed climate and terrain similarities and started making wines via the classic method on his home turf, working in a small cellar beside the Trento cathedral for half a century. As he had no heirs, he passed his work on to Bruno Lunelli, a Trentino winemaker who managed to increase production without affecting the quality. In the wake of this success, other sparkling wine producers followed suit. They established the Istituto Trentodoc in 1984 with the aim of promoting and protecting the local bubbles. Today the Ferrari company, run by the third generation of the Lunelli family, is Trento's main producer, putting out around five million bottles per year.
Pairings
Trento's sparkling wines are fresh, fragrant, and light with aromas of exotic fruit, Golden Delicious apples, apricots, flowers such as jasmine, freshly baked bread, and toasted hazelnuts. Depending on the type, they are suitable for an aperitivo or even an entire meal and should be served at a temperature between 45-55°F. Try them with savory tarts, vegetable risottos, shellfish dishes, pasta filled with cheese, fish, and white meats.
Which Trentodoc wines ones to try
The guidelines allow for three types of white and rosé: non-vintage Trento, aged on the lees for at least 15 months, vintage Trento aged on the lees for at least 24 months and the Trento Riserva (reserve), aged for at least 36 months. Producers often prolong the aging.
Keep an eye out for:
Trento Brut Altemasi 2015 Cavit: 100% chardonnay, 36 months of aging.
Trento Brut Nature 1673 Noir 2012 Cesarini Sforza: 100% pinot noir, 48 months on the lees.
Trento Pas Dosè Alpe Regis 2012 Rotari: 100% chardonnay, 60 months on the lees.
Trento Brut Riserva 2012 Letrari: 60% chardonnay, 40% pinot noir, at least 36 months on the lees.
Trento Perlè Zero Cuvée Zero11 Ferrari: 100% chardonnay, 72 months on the lees.
Trento Extra Brut Erminia Segalla Riserva 2009 Pisoni: 100% chardonnay, 90 months on the lees.
Trento Brut Madame Martis Riserva 2008 Maso Martis: 70% pinot noir, 25% chardonnay, 5% meunier, over 100 months of aging.
Trento Extra Brut Rosè Moser: 100% pinot noir, 36 months on the lees.
Trento Brut Piancastello Rosè Riserva 2013 Endrizzi: pinot noir and chardonnay, 60 months on the lees.
Trento Extra Brut Rosè Riserva Cavaliere Nero 2011 Revì: 100% pinot noir, 70 months on the lees.