Trento DOC Brut 2021 Revì

What kind of wine is it

Trento Brut Revì is a Traditional Method sparkling wine produced in Trentino. It is made from Chardonnay and Pinot Noir, with secondary fermentation in the bottle for three years on the lees. The result is a Brut with a fresh and linear profile, notable sapidity, minerality, and a complexity reminiscent of bread crust and nuts, suitable both as an aperitif and at the table.

Where does it come from

It comes from Trentino, an alpine area in Northern Italy linked to the Trento designation. The mountainous context, characterized by temperature swings and ventilation, enhances clean aromas and balanced acidity. In this area, the Traditional Method is renowned for fine-textured bubbles, freshness, and verve; this Brut embodies this character with a dry profile and pronounced minerality.

How is it produced

The Chardonnay and Pinot Noir grapes are vinified to produce the base wine, then it undergoes secondary fermentation in the bottle following the Traditional Method. The wine rests on the lees for three years, which helps define its aromatic profile and adds complexity to the palate. After maturation, final operations are completed to present a Brut with a clean and consistent profile.

Tasting notes

In the glass it shows an intense straw yellow color. On the nose, hints of linden blossom, nuts, and almond emerge, with a distinct note of bread crust due to the aging on the lees. On the palate it is crisp and savory, with clearly perceptible minerality balancing the exotic fruit notes, retaining freshness, drive, and a dry finish.

Food pairings

It is recommended both as an aperitif and with meals. At the table, it naturally pairs with shellfish, fish dishes, and lake fish, while with first courses its freshness helps cleanse the palate. Classic Italian cuisine pairings include shrimp risotto and spaghetti with clams.

When to serve it

Serve when you desire a fresh, precise Traditional Method sparkling wine, ideal to start a meal or to accompany seafood and lake fish dishes. Three years on the lees also make it suitable when you seek greater aromatic definition and a more layered palate, maintaining continuity between bouquet and taste, with a sapid touch and a dry finish.