TRENTODOC comes first of all from a carefully care of the vine; the ripe bunches are hand-harvested and immediately subjected to a soft pressure, which permits to obtain the flower-must only, that is rich in perfumes and aromas. The first fermentation follows. It has to be slow and at low-temperature, because every aromatic component has to maintain its own features of elegance and delicacy. The wine that we obtain at the end of this process is ready to become the prestigious TRENTODOC. The process called “classic Method” starts now. During the phase of the bottling we add to the wine the liqueus de tirage:syrup which comes from the same wine and which contains selected yeasts and cane sugar. In the bottles, which are closed thanks to a “bidul” (a small cap) and a crown cap, we can observe the froth-keeping‘s phase. During this process the yeasts turn the sugars into alcohol and carbon dioxide. Now we have to wait only for the time’s action, the bottles, which are laid into piles, settle for a variable period. The last phase, the phase of remuage, starts at the end of this period. The bottles, which are laid upside down on special stands (pupitre),are turned. This way the remaining yeasts settle on the cap. The last phase of the classic method is the disgorging or degorgement. The part of the wine which is present in the bottleneckis frozen and, when the cap is removed, the deposit, which is contained in it, comes out thanks to the pressure. Finally the process continues with the filling up and the addition of syrup of wine and sugar (liquer d’expedition), which will define the typology of TRENTODOC that we want to obtain: from zero dosage (without added sugar) to sweet. TRENTODOC… when technique meets magic!