Cesconi, Francia
TRENTODOC Extra Brut Riserva “Der Blauwal” 2015
TRENTODOC Extra Brut Riserva “Der Blauwal” 2015
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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.
Annata: 2015
Sboccatura: 2023
Denominazione: Trentodoc
Vitigni: 100% Chardonnay
Tipologia: Spumante Metodo Classico, Extra Brut
Alcol: 13,0 % vol.
Formato: 0,75l
Temperatura di servizio: 6-8°C
Occasione per assaporarlo: con gli amici, occasione speciale
Abbinamenti: A tutto pasto, Aperitivo, Piatti a base di pesce, Crostacei
Territorio: Pressano, Trentino
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Note di degustazione
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.
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Abbinamenti: lasciati ispirare
Ideal to accompany a fish crudité.
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Metodo di produzione
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.