Moser
Trento 51.151 Brut
| Denomination | DOC Trento Spumante Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | Chardonnay, Pinot Nero |
| Aging | Aged in the bottle on selected yeasts for a minimum of 30 months until disgorgement. |
- Name and style: White sparkling wine Trento DOC Metodo Classico Brut, dry character
- Grape blend: Combination of Chardonnay and Pinot Noir, balance between finesse and structure
- Ageing on the lees: At least 30 months in the bottle for greater depth and clarity
- Sensory profile: Fresh fruit aromas, fine perlage, persistent and savoury finish
- Serving and pairings: Temperature 6–8 °C; ideal as an aperitif with starters, delicate meats and cheeses
Description
What kind of wine it is
Moser 51,151 Brut is a Traditional Method sparkling wine created to celebrate the historic Hour Record. This elegant blend combines the finesse of Chardonnay with the structure of Pinot Noir. On the nose, it reveals intense fruity and fragrant aromas, which anticipate a dry and balanced sip. The tasting experience is distinguished by a vibrant savouriness and a fine perlage, finishing with a long and persistent aftertaste.
Where it comes from
The grapes come from the Trento area, cultivated between Maso Warth, the hills of Lavis and the Cembra Valley. The vineyards stretch between 250 and 650 metres above sea level; this temperature range, combined with limestone soils, gives the wine a precise character. The mountain climate ensures a natural freshness, essential for the aromatic development of the grapes.
How it is produced
The process begins with whole cluster pressing, rigorously selecting the free-run must. The first fermentation and maturation take place in stainless steel and oak barrels, preserving the primary aromas. This is followed by bottle refermentation according to the Traditional Method. Careful ageing on the lees for at least 30 months refines the flavour profile, giving depth and purity.
History and Curiosities
Born in 1984, the Moser 51,151 Brut is the family's first Metodo Classico, named in tribute to Francesco Moser's legendary Hour Record. This excellent Trento DOC enhances the mountainous region, combining vineyards located up to 650 metres above sea level in the Cembra Valley with the prized calcareous soils of Maso Warth. A vibrant oenological expression capable of translating an epic sporting achievement into a rare gustatory elegance.
Awards
-
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
88/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
10 - 15 years
- Start up year: 1979
- Oenologist: Matteo Moser
- Bottles produced: 130.000
- Hectares: 17
| Name | Moser Trento 51.151 Brut |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Trento DOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | Chardonnay, Pinot Nero |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Moser |
| Story | History and Curiosities Born in 1984, the Moser 51,151 Brut is the family's first Metodo Classico, named in tribute to Francesco Moser's legendary Hour Record. This excellent Trento DOC enhances the mountainous region, combining vineyards located up to 650 metres above sea level in the Cembra Valley with the prized calcareous soils of Maso Warth. A vibrant oenological expression capable of translating an epic sporting achievement into a rare gustatory elegance. |
| Origin | Maso Warth overlooking the Adige Valley and the municipality of Trento; hills of Lavis; Cembra Valley |
| Soil composition | Predominantly calcareous |
| Fermentation | At least 30 months |
| Production technique | Traditional method (bottle fermentation) |
| Wine making | Pressing of whole grapes with selection of the free-run must, fermentation and maturation in stainless steel tanks, oak and acacia barrels and barriques until bottling; then refermentation in the bottle (traditional method) and maturation on selected lees for at least 30 months until disgorgement. |
| Aging | Aged in the bottle on selected yeasts for a minimum of 30 months until disgorgement. |
| Allergens | Contains sulphites |