This episode looks at why Trentino’s wines taste the way they do, not just what is grown there. Pay close attention to how altitude, valley heat, and cold nights work together to preserve acidity while still allowing full ripeness, and how that directly explains the region’s fresh, fruit-driven style and pricing.
Notice the repeated link between high permitted yields, co-operative dominance, and wine style. This is a classic D3 theme: generous yields and inclusive DOC rules encourage reliability and volume, while the most quality-focused producers sometimes step outside the DOC to express site and intention more clearly.
For the exam, Trentino is rarely about extremes. Use it to demonstrate your understanding of diurnal range, training systems, maceration choices, and how business structures shape quality and price—especially when comparing it to Alto Adige or Friuli.
