THE PRODUCTION PROCESS OF OUR TRENTODOC SPARKLING WINES

GRAPE HARVEST

The winemaking process starts with the manual harvest of the grapes (Chardonnay and Pinot Noir) at the company’s vineyards. At the winery, the grape clusters are softly pressed, at 0.8 bar, in order to avoid the skins and seeds releasing substances that would interfere with the delicate aromas of the free-run must.

PRIMARY FERMENTATION

The grape juice is left to ferment for the first time, transforming the free-run must into a base wine. The various base wines produced are then mixed in the delicate cuvée assembly phases. As grapes from different years are not used, the Mas dei Chini sparkling wines are designated “Millésime” (vintage).

TIRAGE

After the primary fermentation, a mix of selected sugar and yeasts is added to start the second fermentation. Therefore, the wine is bottled: they are temporarily closed with a crown cap with a small plastic cylinder inside it called a bidule, which collects the yeast precipitate at the end of processing. The glass used for the bottles is dark to prevent oxidation during the many years of refinement ahead.

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SECOND FERMENTATION AND REFINEMENT

The bottles are stored horizontally in an underground wine cellar carved out of the rock for at least 36 months.

During this period, each bottle undergoes a second fermentation that makes the wine sparkling: the yeast, attacking the sugar-enriched wine, produces alcohol and carbon dioxide and the formation of the characteristic carbonation.

The quality of the base wine and the refinement time on the yeast are fundamental for the future quality of the wine, which can be visibly perceived by a very small and persistent perlage. 

RIDDLING

At this point, the yeast are dead and must be removed using the riddling (remuage) technique. The bottles are turned with the neck downwards so the yeast precipitate gradually moves to the neck of the bottle and is deposited in the bidule of the cap.

The bottles are rotated clockwise by a machine, gradually increasing their inclination until they reach a vertical position.

This process can also be done using a pupitre, the characteristic wooden A-framed rack.

DISGORGING AND DOSAGE

Once the yeast precipitate is at the end of the neck of the bottle, the inverted bottlenecks are cooled in a solution at -27°C so that the precipitation freezes.

This process of removing the lees is called disgorging. Each bottle is opened so that the frozen precipitate is pushed out by the pressure inside the bottle. The bottle is filled to replace the missing volume and the liqueur d’expedition is added. Each producer prepares this liquid by mixing wine and sugar. It also determines the final residual sugar level.

Out of our four Trentodoc sparkling wines, two are are dosé and two are non-dosé (nature).

Finally, the bottles are permanently closed with a cork and wire cage. The cork will take on a mushroom shape due to the pressure.

Once cleaned and labelled, each bottle will stay in the cellar a few more months before it can be tasted.

Copyright 2024 Maso dei Chini. All rights reserved

Copyright 2024 Maso dei Chini. Tutti i diritti riservati

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