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Follow in the footsteps of Giulio Ferrari and discover the secrets of Trentodoc. Send your questions, Every bottle is a unique experience, born from our commitment to Trentodoc excellence.
ANSWERS TO YOUR MOST FREQUENTLY ASKED QUESTIONS
The Classic Method (aka méthode champenoise which takes its name from the Champagne region of France) is a wine production process which includes a first fermentation, usually in stainless steel tanks, and a second fermentation taking place directly in the bottle activated by the addition of sugar and select yeast (tirage). When the second fermentation is complete the wine is aged on the lees, a lengthy process of maturation occurring in the bottle, which, in the case of Ferrari Winery lasts at minimum of 24 months for the basic label and over 10 years for the most important reserve in the house, the Giulio Ferrari Riserva del Fondatore.
Trentodoc is a denomination dedicated exclusively to sparkling wines produced using the Traditional Method in Trentino. Established in 1993, Trentodoc is the first DOC in Italy dedicated exclusively to the Metodo Classico. It represents the continuation of Giulio Ferrari’s vision: crafting world-class mountain sparkling wines, this continues today through the Trentodoc Institute, which includes 72 wineries grouped under the collective brand.
The regulations set strict production rules: high-quality grapes from carefully defined areas of Trentino, the exclusive use of the Traditional Method for production, and an extended period of aging on the lees. The grape varieties allowed by the regulations are Chardonnay, Pinot Noir, Pinot Blanc, and Pinot Meunier.
The Charmat Method, commonly used for wines such as Prosecco, involves fermentation in a tank (autoclave), after which the wine is transferred to another tank through filtration. Unlike the Metodo Classico, there is no secondary fermentation in the bottle and no aging on the lees, resulting in shorter production times and less complexity.
• Pas Dosé: Also called Pas opéré, non-dosé, nature, or dosage zéro. This means no sugar syrup was added at the end of the aging process. It is particularly dry.
• Extra Brut: Sugar content is less than 6 grams per liter. It is a very dry sparkling wine.
• Brut: Sugar content is less than 12 grams per liter.
• Demi-Sec: Typically served with desserts. Sugar content ranges from 32 to 50 grams per liter, giving it a sweet taste. Doux or Dolce: Made with a sugar dosage of more than 50 grams per liter.
It refers to a vineyard, or a part of a vineyard, located in a specific area with well-defined organoleptic characteristics. By extension, it refers to the wine produced from that specific site, typically of superior quality
It is the blend of different base wines, each with distinct characteristics, combined to create the foundation for a Metodo Classico sparkling wine.
They are the true creators of our bubbles: they transform sugars into ethyl alcohol and carbon dioxide, thus initiating the fermentation of the grape must.
A mixture of sugar and selected yeasts added to the base wine to trigger the secondary fermentation in the bottle.
It is the process by which Metodo Classico sparkling wine bottles are given a slight daily rotation to move the sediment down into the neck of the bottle, in contact with the crown cap.
Disgorging, or dégorgement, is the process used to remove the sediment that has collected in the neck of the bottle through remuage. The disgorging date is usually indicated on the back label and is an important reference for the consumer when purchasing. From the moment of disgorging, if the bottle is stored properly in a cellar, it retains its characteristics for about two years.
This is the syrup with a high concentration of sugar that is added to Metodo Classico sparkling wines before the final corking. Its purpose is to give the wine the right degree of softness and roundness. It is also called dosage syrup.
A Metodo Classico sparkling wine is called Vintage when the cuvée comes from a single vintage. You can recognize it by the year of harvest indicated on the label. Typically, Millesimato wines are aged for more than 24 months, and in the most prestigious houses, this period can extend to seven, eight years, or even longer.
It is the collection of bubbles visible in the glass once the sparkling wine is poured.
It is a wooden rack, made of two boards joined to form an inverted V and studded with holes, where bottles are placed to carry out the remuage.
