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TRADITIONAL
METHODE
IN THE BOTTLE

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WE PRODUCE OUR PREDEOTTI TRENTODOC WITH THE METODO CLASSICO (METHODE CHAMPENOISE).

With the metodo classico the wine undergoes a second fermentation. This happens in the bottles, when sugar and yeast are added to the wine (tirage) and the bottles are then stored horizontally in our Spumante Cave - an ideal cellar for the wine maturation on the yeast thank to its microclimate. In the darkness and silence of the cave the TrentoDOC develops its characteristic bubbles.

In the cave the constant temperature of 13/14° C, the silence and the darkness create the ideal conditions for a wine maturation that lasts at least two years and a half.

Once the maturation is completed the bottles are placed on special racks called pupitres, ready for the riddling (remuage).

/remuage, passion in a gesture/

With the remuage the bottles are slightly shaken and turned; through this process the yeast contained in the wine is slowly pushed toward the neck of the bottle. At the end of the riddling process the neck of the bottled is frozen, so that the sediment in it can be removed together with the crown cork.

After disgorging the liquid level is topped up with the liqueur d’expédition, a mixture of the base wine, sugar and other secret ingredients, usually liquors. A cork is then inserted, with a wire cage securing it in place; in fact the pressure inside the bottle is very high.

The spumante is ready

The grapes, the wine-making, the lees, the cave and time are the ingredients of our sparkling wines. Each of them expresses itself in a glass of Pedrotti Trentodoc: the fragrant bouquet, the elegant and captivating taste, the fine and persistent perlage.