Brut Trento DOC - Abate Nero

Brut Trento DOC - Abate NeroIn the glass, Brut Trento DOC - Abate Nero shows a clear, gleaming straw yellow with fine, persistent bubbles. The perlage appears lively and precise, lending the entire impression an elegant tension. Already at the first swirl, a delicate stream of aroma rises, reminiscent of exotic fruits, citrus and light blossoms. On the nose, it unfolds an intense fragrance of ripe passion fruit and juicy peach. Notes of white blossoms join in, recalling acacia and orange blossom. Subtle aromas of green lime, fresh Granny Smith apple and a hint of yellow plum complete the picture. Behind this lies a fine brioche note, along with a hint of almond peel and a delicate mineral trace reminiscent of wet stone and chalk. On the palate, this Brut Trento DOC - Abate Nero displays a creamy texture, carried by the elegant, taut acid structure of Trentino. The first sip appears fresh and stimulating. The perlage is fine and dense, like a silky veil on the tongue. The fruit recalls passion fruit, peach, mirabelle and grapefruit, with hints of lemon zest and a touch of white pepper joining in. The minerality appears clear and straightforward and reinforces the impression of precision and finesse. The style clearly shows itself on the fresh side, but with creamy melt and fine depth. The Brut dosage level brings only a touch of sweetness that emphasizes the fruit without masking the firm acidity. On the palate, this creates a harmonious arc of tension between cool elegance, ripe fruit and delicate yeast notes. The body appears medium in weight, clearly defined and never heavy. On the finish, notes of citrus, peach skin and roasted hazelnut once again emerge, accompanied by a persistent, cool, mineral impression. The Chardonnay from the high-altitude sites around Trento shows its full potential here. The climate of the Alpine region with warm days and cool nights ensures ripe aromas and lively acidity. The soils of limestone and dolomite give the sparkling wine its salty, stony vein. The wine thus reflects its Alpine origin in every nuance. The typicity of the grape variety is expressed through elegant citrus fruit, fine stone fruit notes, creamy melt and a noble, restrained character. The strengths of this Trento DOC emerge particularly clearly when the central aromas are in focus. Exotic fruit with passion fruit, lime and grapefruit Juicy stone fruit notes of peach and mirabelle Fine yeast notes of brioche and toast Elegant minerality with hints of chalk and wet stone Creamy texture with lively, precise acidity Brut Trento DOC - Abate Nero accompanies both refined aperitif moments and sophisticated menus. For connoisseurs, the wine is particularly suitable in some exciting situations. As an elegant aperitif before a festive menu With light starters featuring fish, shellfish or vegetables As a fine partner for sushi, sashimi or ceviche With creamy pasta dishes with seafood For special occasions such as weddings, birthdays or as a noble gift The structure appears harmonious and clear, the perlage fine, and the finish lingers on. This sparkling wine delivers Alpine freshness and at the same time the charm of traditional bottle fermentation from the Old World. Production of Brut Trento DOC by Abate Nero The grapes for this sparkling wine come from the Trento DOC area in Trentino-Alto Adige. Here, Alpine coolness, abundant sunlight and clean mountain air meet calcareous, stony soils. The vineyards lie on slopes around Trento, marked by large temperature differences between day and night. Thus, the Chardonnay grapes ripen slowly, retain plenty of freshness and develop a complex interplay of exotic, stone fruit and citrus aromas. The Chardonnay grape variety serves as the perfect basis for high-quality sparkling wines of the classic tradition. It brings fine citrus notes, juicy stone fruit, floral hints and a clear acid structure. In the high-altitude sites of Trentino, a distinctive mineral vein is added, which tightens the wine and shapes its style. Abate Nero places particular importance on selective harvesting. Only grapes at optimal ripeness make it to the cellar. Harvesting often takes place in the cooler morning hours so that the grapes arrive fresh and retain their aromatic potential. In the cellar, gentle processing follows. The whole clusters quickly reach the press. Gentle pressing extracts only the finest must. After a short resting period, the suspended solids settle, then the first fermentation begins in stainless steel tanks at a controlled, rather cool temperature. This keeps the fruit clear and precise. The base wine then matures on the fine lees, which are stirred regularly. This bâtonnage imparts additional creaminess, depth and a subtle brioche note. Afterwards, the second fermentation in the bottle follows, as in the classic method. The wine rests on the lees in the bottle for an extended period, which shapes the fine perlage and complex aromatics. The longer this contact with the lees lasts, the denser and creamier ...