D.O.C Trento<\/a> certification. A production according to the traditional method, which all over the world stands for quality, history and excellence. <\/p>\n\n
![\"\"](\"https:\/\/levii.it\/wp-content\/uploads\/2023\/04\/trentodoc-300x72.png\")
<\/p>\n
The Cantine LEVII uses exactly this reference point to involve new characteristics and in the same time it relies on the strength of the key issues and the strength of each staff member<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_text_color=”#E02B20″ header_text_color=”#7CDA24″ header_2_text_color=”#7CDA24″ global_colors_info=”{}”]<\/p>\n
In the Vineyards<\/h2>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Our vineyards lie at the foot of the Brenta Dolomites, between 650 and 700 meters above sea level. They are characterized by steep slopes and southern exposures, ensuring optimal sunlight and significant daily temperature fluctuations. These unique conditions allow the grapes to reach full ripeness while preserving acidity and promoting the development of aromatic compounds\u2014key elements that define the character of our Trento Doc wines. <\/p>\n
The varieties cultivated are the noble grapes of traditional method sparkling wine: Chardonnay, Pinot Noir and Pinot Blanc. Vines are trained using the double Guyot system, with a planting density of 7,000 vines per hectare. Yields are kept deliberately low, averaging around 70\u201380 quintals per hectare, in order to ensure the highest quality.. <\/p>\n
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From a plant health perspective, we follow integrated pest management practices, especially targeting common vine diseases such as downy mildew and powdery mildew. A valuable ally in our vineyards is the Ora del Garda, a regular afternoon breeze that arrives just after midday. It aerates the vines and helps prevent fungal diseases. We also carry out essential green vineyard practices such as shoot thinning and early leaf removal, which expose the grape clusters directly to sunlight and airflow. A topping intervention is performed to control canopy growth. Notably, we do not use botrytis treatments, maintaining a natural approach to vineyard management. <\/p>\n
Harvesting is carried out entirely by hand, with cluster selection performed directly in the vineyard. The grapes are placed in bins with a maximum capacity of 200 kg to prevent crushing and berry breakage. <\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” header_2_text_color=”#7CDA24″ global_colors_info=”{}”]<\/p>\n
In the Winery<\/h2>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
The harvest is a moment full of fascination and happiness, you can feel passion and bliss and everyone is proud to have achieved something that complex and labor-intensive.
Every single vineyard has to be harvested manually in a different period, which gets defined through the daily grape analysis. Therefore timing and quickness assume a very important role.
It follows the whole cluster pressing. This gentle way of pressing is a special enological technique to obtain the most precious part of the must in a very gentle way. <\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/levii.it\/wp-content\/uploads\/2023\/04\/slide39.jpg” title_text=”In the Winery” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
The obtained must gets filled in a special steel tank where the fermentation gets started. Now the wine lays on the yeast until June, then it begins the tirage<\/p>\n
During the tirage selected yeasts and sugar are being added to the cuv\u00e9e. Afterwards it gets filled in bottles, followed by controlled temperature.
Therefore a second slow fermentation in the bottle gets started, during which the produced carbon dioxide, having no way out, dissolves into the wine and gives it its characteristic bubbles. The slowness of this process is decisive for the final quality of the product. <\/p>\n
The ageing is essential for the traditional method. The organoleptic combinations with the yeast get released, stall after fermentation and emit little by little the enriched and refined agents.
To improve this process the racks, also called pupitres, are rearranged every year, consequently the bottles are shaken regularly and the yeasts immingle again. The longer the wine lays on the yeast, the more intensive the flavors unfold. <\/p>\n
After ageing, the bottles undergo a process known as riddling. In this stage the bottles are given a slight shake and turn and are afterwards dropped back into the rack, which causes a slight tap, pushing sediments toward the neck of the bottles ready for disgorging.
During the process of disgorging a small amount of the liquid in the neck gets frozen and this plug of ice containing the lees gets removed carefully. In the past this process was a skilled manual process.
During disgorging a small amount of sparkling wine gets lost and therefore the liquid level is topped up with liqueur d\u2019exp\u00e9dition, commonly a little sugar, a practice known as dosage. <\/p>\n
Now the bottles get labeled and packed and are, after a short break of 2 months, ready for sale.<\/p>\n
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TRENTODOCThe quality gained through the production of LEVII is guaranteed by the D.O.C Trento certification. A production according to the traditional method, which all over the world stands for quality, history and excellence. The Cantine LEVII uses exactly this reference point to involve new characteristics and in the same time it relies on the strength […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-777","page","type-page","status-publish","hentry"],"yoast_head":"\n
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