TRENTODOC - Wines and Territory

Trentodoc is a metodo classico sparkling wine. A “special wine” because it is produced with the fascinating “metodo classico”, which requires a generous dose of skill, a lot of passion and much waiting. If just a few months are needed to produce a still wine, Trentodoc – metodo classico sparkling wine – requires a much longer period, from the minimum of 15 months set out by the regulations up to 10 years, for a great Riserva.

The uniqueness of Trentodoc metodo classico originates from the distinctive traits of the Trentino region: a land with very peculiar characteristics that you will find and appreciate every time you'll pop the cork of a Trentodoc bottle.

We’ll briefly outline the main production phases for trentodoc metodo classico sparkling wine, a method that requires commitment, patience and a lot of hands-on work. The still base wine is obtained from the harvest of Chardonnay, Pinot Noir, Pinot Blanc or Pinot Meunier grapes. Once bottled, sugars and yeast are added.

The in-bottle ageing and the action of the yeast lead to second fermentation. This is the reason why metodo classico sparkling wines are referred to as “wine with in-bottle refermentation”. The first fermentation occurs beforehand, during the process of transforming the grapes into wine. This is the first step in the making of Trentodoc Italian wine.


Refermentation is the process through which carbon dioxide is developed, producing the classic perlage that is visible in a glass of metodo classico sparkling wine. It is a case of in-bottle refermentation, otherwise known as secondary fermentation, which occurs while the bottle matures in the wine cellar.

The maturation period of a Trentodoc varies from a minimum of 15 months for a Brut, to 24 months for a Millesimato or even 36 months for a Riserva. This is fundamental for achieving the organoleptic complexity that every producer wants to bestow to his or her own metodo classico sparkling wine. The wine houses that produce Trentodoc sparkling wines extend maturation on the lees beyond the time indicated in the regulations and so produce a metodo classico sparkling wine of real distinction.


Remuage is another phase in the making of metodo classico sparkling wine.

The bottles are placed on special wooden racks, also known as pupitres, which aid the correct turning of the daily remuage: the producer turns and agitates the bottle very carefully so that the lees (mainly exhausted yeast) gather towards the bottleneck.


At this point “disgorgement of wine” is carried out. The disgorgement of a sparkling wine is the removal of the lees that have gathered at the neck of the bottle. It can be done in two ways: 

  • à la glace: cooling/freezing the bottle neck and making the plug of frozen lees pop out – mechanical method,
  • à la volée: removing the plug by hand– manual method.

After disgorgement of wine, the bottle is topped up with quality wine and sugars, every sparkling wine producer having its own secret recipe. This is an extremely important finishing touch that gives each bottle of Trentodoc its special personality.


Trentodoc is available as White and Rosé in Brut, Millesimato and Riserva. Choose your favourite by tasting the sparkling wine varieties.

How about food pairings?

It certainly is a complete wine that can be paired with local, traditional delicacies, but it also pairs well with International dishes. 

Perfect for celebrations, Trentodoc also lends itself impeccably to daily toasts or simple dinners among friends.

In regards of pairings, taking a risk is not only allowed, it’s strongly recommended… From pasta, to rice, fish, cheese, cured meats and even savoury pastries. Like a great red wine, it is also ideal with full flavoured meals including red meat, especially in its richer and more structured varieties.

But make sure you don't get fooled: only demi-sec, sec and extra-dry wines are recommended with desserts; so never pair a dry Trentodoc, such as a Brut, with a dessert!

Summer or Winter, Trentodoc truly is for every season. A sensory experience repeated like a game: that of searching in a wine glass for all the fragrances that express an entire territory and make this wine unique.

On the nose, it recalls fruity and floral fragrances, with many other notes: vanilla, apricot, tropical fruit, toasted nuts, freshly baked bread, Golden Delicious apples, white chocolate and jasmine. The palate is fresh, full and corpulent on impact, a skillful balance between softness and measured acidity.
Trentodoc should be served chilled, in a broad glass, at a temperature between 8 and 12 °C. was it born?

In 1902 the young Giulio Ferrari was an oenologist of the San Michele all’Adige Agrarian Institute. During a study trip to France, demonstrating great intuition, he identified a certain similarity between the Champagne and Trentino regions. Why not, then, try to produce a Trentino sparkling wine? This was to be the origin of Trentodoc sparkling wine from the mountains. 

Thus the tradition of metodo classico sparkling wine began in Trento. It achieved D.O.C. certification in 1993, one of the first worldwide after Champagne.

Since then the number of Trentodoc producers has grown continuously, benefiting from the essential support of the San Michele all’Adige Agrarian Institute, today the Mach Foundation, a vital hub of research and development for Trentino wine cultivation. 

Yet the history of Trentodoc has more ancient roots. Italian winemakers have been producing wines in Trentino since a very long time ago, being first mentioned as far back as 3000 B.C. The practice of winemaking has subsequently been developed to the highest levels, finding an excellent ally in the San Michele all'Adige Agrarian Institute, today the Mach Foundation, some of whose students have gone on to become renowned oenologists all around the world.  

Here is the Trentodoc history and most important milestones: 

  • 3000 A.C. First evidence of wine production in Trentino
  • 1850 First productions of the Trentino metodo classico
  • 1874 The San Michele Agrarian Institute is founded
  • 1902 Giulio Ferrari begins to produce classic Trentino sparkling wine
  • 1984 The Trento DOC Institute is founded on the request of the producers
  • 1993 The Trentino region receives D.O.C. certification
  • 2007 Creation of the collective Trentodoc regional trademark
  • 2008 The Edmund Mach Institution (ex Agrarian Institute) is established
  • 2016 45 sparkling wine producers are members of the Istituto Trento Doc

The Trentino climate varies and is distinguished by vast temperature variations, which are fully reflected in the organoleptic qualities of our Trentodoc sparkling wines, spumante from the mountains.

The geographical and climatic conditions produce the temperature variations typical of an alpine environment, which is especially important in lending quality and a variety of aromas to our metodo classico Trentodoc, as well as making it particularly intriguing.

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