• bottiglia di Trentodoc spumante, Extra Brut Riserva Der Blauwal, cantina Cesconi
  • Il produttore controlla il vino durante la vinificazione, cantina Cesconi
  • Degustazione nel vigneto, cantina Cesconi
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TRENTODOC Extra Brut Riserva “Der Blauwal” 2015 - Cesconi

TRENTODOC Extra Brut Riserva “Der Blauwal” 2015 - Cesconi

We are located in the vineyard located in the Garli area, on the Pressano hill, at an altitude of approximately 300 m above sea level. A vineyard, a vintage and a grape variety give life to this classic method reserve. We add the time, to be more precise 84 months of rest on the yeasts, essential to carefully describe the vintage, the identity of the vineyard and the characteristics of this wine. A structured extra brut with an enveloping taste, which comes from vines over 45 years old cultivated with the classic Trentino pergola which allows the grapes to reach ideal ripeness.

Details

Vintage: 2015
Disgorgement: 2023
Name: Trentodoc
Grape varieties: 100% Chardonnay
Alcohol: 13.0% vol.
Format: 0.75l
Serving temperature: 6-8°C
Opportunity to savor it: with friends, special occasion
Type: Classic method sparkling wine
Pairings: Throughout the meal, aperitif, fish-based dishes, shellfish
Territory: Pressano (Trentino)

Tasting notes

Intense yellow with golden reflections, very fine and persistent perlage. Intense and fruity aroma with floral notes, candied cedar, quince, mint and eucalyptus, scent of spicy bread crust. On the palate it is extremely soft, fresh, savory and persistent, with a reference to olfactory scents.

Pairings

Ideal to accompany a fish crudité.

Production method

An initial selection of the fruit is made at the time of harvesting, which is carried out manually while preserving the integrity of the grapes. The pressing is very soft and the yield does not exceed 50%. A very clear must is obtained which rests for a few hours without the addition of sulphur. The must is then decanted into used barriques where alcoholic and malolactic fermentation takes place followed by an 8-month aging period on its own yeasts. The refermentation takes place in the bottle after adding 24 g/l of sugar which develops an over-pressure of 6 atm. After aging in contact with the yeasts for at least 84 months, the remuage begins which ends with the disgorgement of the bottles.

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