Cantina Michele Sartori
TRENTODOC Extra Brut 2020 - Michele Sartori Winery
TRENTODOC Extra Brut 2020 - Michele Sartori Winery
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The Michele Sartori winery, founded in 2016, is located in Tenna, a town historically dedicated to viticulture, situated between Caldonazzo and Levico Lakes.
Michele's dream has come true through his commitment to recovering and enhancing the steep terrain of Colle di Tenna, located between 450 and 650 m above sea level: the "Fontanaze" with calcareous soils, and "Maso Serafini" with porphyritic soils, are ideal places for the production of high-quality sparkling wines thanks to the unique climatic conditions and the mineral-rich soil. The TRENTODOC Extra Brut 2020 represents the excellence of the Trentino Classic Method, expressing the elegance and freshness of the high-altitude terroir.
Details
Details
Vintage: 2020
Disgorgement: 2023
Denomination: Trentodoc
Grapes: 100% Chardonnay
Alcohol: 12.5% vol.
Format: 0.75l
Serving temperature: 8-10°C
Opportunity to savor it: Perfect as an elegant aperitif or for important toasts and celebrations.
Type: Classic Method Sparkling Wine
Pairings: Excellent with fish dishes, shellfish, seafood and fresh cheeses. Also ideal with light vegetarian dishes.
Territory: Colle di Tenna, Valsugana (Trentino)
Tasting notes
Tasting notes
The TRENTODOC Extra Brut 2020 has a bright straw yellow color and a fine and persistent perlage. On the nose, it offers aromas of citrus, green apple and white flowers, accompanied by buttery notes and bread crust. On the palate, it is fresh and mineral, with a good acidity that balances the structure and a long and savory finish.
Pairings
Pairings
This sparkling wine pairs perfectly with seafood appetizers, such as fish carpaccio or grilled shellfish. Its freshness also makes it ideal with seafood-based first courses, such as shrimp risotto or pasta with clams. It also pairs well with light vegetarian dishes and fresh cheeses, such as burrata or ricotta.
Production method
Production method
The Chardonnay grapes are harvested by hand and subjected to a soft pressing. The first fermentation takes place in stainless steel tanks, followed by refermentation in the bottle according to the Classic Method. The wine rests on the lees for at least 36 months, giving it complexity and aromatic depth.
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