Between Passion and Innovation
A journey in the key of Pojer and Sandri
Visits to wineries and vineyards in all wine-growing regions, taking technical solutions or ideas for new products from each one, interpreting them and optimizing them in an absolutely Trento ‘s key.
1978: Classic method and Cuvée
The attempt to produce the first classic method from refined perlage begins in 1978. After a few years, the first Cuvée ‘83-‘84 makes its market debut, initially vinified in stainless steel and today completely fermented in wood.
2002: winemaking in reduction and press with nitrogen recovery.
The battle against oxidation is important because it preserves the typicality, preserves the aromas and also the natural antioxidants of the grapes, allowing then a drastic reduction in the use of antioxidants such as sulfur and ascorbic acid. The international patent BUCHER INERTYS was born.
Every new process and experimentation is always born with the support of scientific collaborations with research institutes, mainly with the Edmund Mach Foundation, which is based just a few kilometers from the company. “To make experimentation you need a serious scientific support, chatter if you already hear too many, but in order to affirm that you have found and tested new techniques and solutions it is better to be sure of what you say and only science can give this security”.