THE TRENTINO PERGOLA
The Trentino territory has steep mountainsides, giving rise to a system of vine training that is still commonly used today: the Trentino pergola. This method of vine training guarantees adequate sun for the vines, while at the same time favoring pruning and vine tying.
In addition to the pergola, other vine training systems are used, such as guyot and spurred cordon.
HARVEST BY HAND
After careful, repeat analysis of the level of acidity in the grapes, agronomists determine the optimal date for harvest, which is still today done by hand. The grapes must reach the correct level of acidity, mineral salts, sugars, and aromatic compounds before harvest.
The grape bunches are harvested in small crates in order to minimize damage to each grape, and then they are quickly transported to the cellar, where the work to make Trentodoc Classic Method begins.
As the regulations stipulate, four varieties may be used to produce Trentodoc.
The true star of Trentodoc production: Trentino’s climate favors Chardonnay, and this white grape gives Trentodoc finesse, longevity, and aroma.
Pinot nero, the other star of Trentodoc, gives the wine body, structure, and elegance. An ancient variety, Pinot nero has adapted perfectly to Trentino’s climate, but it requires lots of attention in growing and winemaking.
This noble, red-stemmed grape captures and expresses the characteristics of the territory in which it grows.
Used less often compared to Chardonnay and Pinot nero, Pinot bianco is added to enrich the fruity aromas of the bouquet of a Trentodoc.
Used very little in Trentino, Meunier is appreciated for its ability to adapt to a wide variety of terrains and unpredictable climatic conditions.