Trento Spumante: Mountain Bubbles

The region's mountainous character has a significant influence on the organoleptic profile and quality of the bubblies produced due to three main factors: terrain, altitude and climate. The territory is that of the province of Trento and includes about 74 municipalities located in the Adige Valley, Cembra Valley, Vallagarina, Sarca Valley, Valsugana and Valli Giudicarie. The vineyards are situated on the slopes of the Dolomites, with varying altitudes that can reach a maximum of 800 metres above sea level. The climate is harsh in winter, with abundant snowfall, and milder in summer, but always characterised by wide temperature ranges that have a beneficial effect on the quality of the grapes grown. The mitigating effect of the Òra, a warm Mediterranean breeze that comes from Lake Garda, has a positive influence on viticulture, providing finesse and elegance. All these climatic characteristics have an important influence on production, strengthening the powerful bond between the bubbles and the production area. The temperature ranges favour the smoothness of the organoleptic profile, the altitudes guarantee freshness and the climate plays a fundamental role in the optimal ripening of the grapes. The environmental setting therefore brings a unique Alpine identity to the production, revealing itself as one of the most suitable contexts for the production of sparkling wines. Verticality, intensity, subtlety, vibrant freshness and minerality are the most recurring characteristics of the regional productions, which are usually softer and creamier than the Italian sparkling wines made in other areas using the Classic Method. Here, elegance and freshness sustain the characteristic richness and complexity of the aromas from the maturation on the lees, giving them vigour, depth and drinking pleasure. For this reason they are excellent as aperitifs and with appetizers, but they are also able to elegantly accompany the entire meal, enhancing many fish and vegetable specialities as well as typical local dishes such as spicy cold cuts and alpine cheeses.

The Classical Method, Origins and History

The origins of Trento Spumante wine date back to the early 1900s, when Giulio Ferrari, a young enologist at the Istituto Agrario di San Michele all'Adige, after a period of study in France, realised that the soil and climate conditions in Champagne were similar to those in the mountains of Trentino. This intuition led to a pioneering production of Classic Method wine in Italy in 1902: Ferrari sparkling wine, which paved the way for an ever-growing number of producers. Over the course of the century, with the support of the Istituto Agrario di San Michele Appiano, a number of top-quality wineries were established. They formed an association and proposed the creation of a denomination, which was recognised in 1993. Today there are more than 50 producers throughout the region, increasingly specialising in the production of Classic Method sparkling wines. The uniqueness of Trento DOC Spumante is due to the distinctive character of the terroir, which is capable of producing first-class cuvées. The grapes used are Chardonnay, Pinot Noir, Pinot Blanc or, uniquely in Italy, Pinot Meunier, imported directly from Champagne. After an initial fermentation, which takes place in steel or wooden barrels, the wine is bottled and yeasts and sugars are added to encourage re-fermentation in the bottle. According to the production regulations, the wine must mature on the lees in the bottle for at least 15 months, which increases to 24 months for the vintage, or Millesimato, labels and 36 months for the Riserva version. Many wineries are increasingly opting for longer maturation periods, especially for the production of top quality wines, convinced that time and patience are fundamental ingredients for achieving excellence. Disgorgement and dosage complete the production process and define the sugar levels in the bottle: usually Brut, Extra Brut or Dosage Zero.

Different Types, a Single Method

There are different types of Spumante Trento. Depending on the period of maturation on the lees, a distinction can be made between Riserve, which are aged for more than 36 months, and Millesimato, which, in addition to being the fruit of a single harvest, must mature for at least 24 months. The time of maturation on the lees influences the aromatic richness and complexity, and therefore the most intense and valuable versions are those that require several years of maturation. The Rosé wines are made with varying percentages of Pinot Noir macerated on the skins, which, in addition to giving an unmistakable rosé colour of varying intensity, influences the organoleptic profile, enriching it with intriguing hints of flowers, citrus fruits and small red fruits. These expressions are particularly suitable for accompanying savoury dishes such as shellfish, smoked hors d'oeuvres, crudités and seafood tartare. Compared to Prosecco wines, these mountain sparkling wines made using the Classic Method are more intense and structured, and are always characterised by minerality, freshness and gustatory intensity. They undoubtedly rank among the best expressions of Italian Classic Method wines, are indispensable for all enthusiasts and in many cases, are capable of competing at an international level.

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