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Trentodoc, the toast for every occasion

All the secrets of the classic-method sparkling wine made between the Alps and Lake Garda

Trentodoc embodies the character of the land that creates it, Trentino. The region may be small, but its climate has huge variety, from the Mediterranean moods of Garda to the snow-capped Dolomite peaks – a UNESCO World Heritage site. Only grapes from hereabouts can become the metodo classico sparkling wine, in a maturing process that takes up to a decade.

Trentodoc bubbles form naturally through a second fermentation in the bottle.
There are three crucial ingredients to a Trentodoc: grapes from Trentino, freshly harvested and carefully selected; an expert winemaker; and endless patience. For the wines take from 15 months to 10 years to mature.

Trentodoc is a prized sparkling wine with a personality all its own, courtesy of the region’s characteristic topography, varied climate and high altitudes. This genuine mountain sparkling wine is one of the finest fizzes in Italy.

The Trentodoc rules require producers to:

  • cultivate the vines meticulously and select the grapes with care
  • use exclusively Trentino grapes
  • prefer original varieties: Chardonnay, Pinot Blanc, Pinot Noir and/or Pinot Meunier
  • conduct a second fermentation in the bottle
  • ensure prolonged contact with the yeasts for a long maturing process.

But our producers don’t stop there. They always leave the wine on the lees for longer, for example, to achieve an even better end result.

For a full list of all the Trentodoc producers and more details about them, visit

Stage one: the basic wine

A basic still wine emerges when selected Chardonnay, Pinot Noir, Pinot Blanc or Pinot Meunier grapes undergo an initial fermentation. Once bottled, yeasts and sugars are added to set the wine fermenting again.

Stage two: refermentation

This is when the bubbles appear, as carbon dioxide is released during the bottle fermentation in the classic sparkling-wine method.

Stage three: remuage

The bottles are laid out on special wooden riddling racks and rotated with a slight shake, so the suspended matter collects in the neck.

Stage four: dégorgement

The sediment is removed from the bottle neck. This can be done with ice (à la glace), i.e. by freezing the neck until the cork pops, or à la volée, by opening the bottles manually. Then the bottles are topped up with fine wine and sugars; this is the secret of every producer’s success.

Discover the new Trentodoc app!

55 sparkling winemakers, 175 labels and Trentodoc tasting notes – useful whether you’re at home by yourselves or in a restaurant with friends. The Trentodoc app guides connoisseurs and culture vultures on a voyage of discovery of the Trentino producers and their traditional method. You can peruse all the winery tours, browse the tasting notes for the various labels, and glean a host of tips for making the most of your time in our region.

Published on 30/10/2020