Color: fresh light yellow with slight greenish nuances. Bouquet: a veil of herbs and spices, such as anise, mint and sage, but also fruity aromatic nuances, especially apricot, mandarin, melon and maracuja. All embellished with mineral and salty notes. Taste: complex and structured, with a creamy and soft taste that contrasts with the aromatic and mineral notes, giving life to a captivating symbiosis that lasts for a long time in the aftertaste
Gentle pressing of whole bunches and racking for natural sedimentation. Slow fermentation at controlled temperature in large wooden barrels (30 hl). Partial malolactic fermentation (only for Pinot bianco and Chardonnay grapes), and aging for 12 months on fine lees, partly in large wooden barrels (50%) and partly in tonneaux (50%). Assembly three months before bottling.
Grilled salmon steak or tuna roast, but also a Florentine steak, Roman saltimbocca or braised veal shank, aubergine parmigiana or truffle fondue.
Founded in 1893, Cantina di Terlano is one of the most avant-garde cooperatives of producers in all of South Tyrol. Its current 143 members cultivate 165 hectares of vineyards, equal to a total annual production of 1.2 million bottles. Today in a modern structure only DOC wines mature, 30% red and 70% white. Characteristic of the Terlano winery is making long-lived wines, a consolidated tradition, and above all the white wines of Terlano, with their fullness that is preserved even after decades of aging, make enthusiasts from all over the world rejoice with amazement. The prerequisites that guarantee this longevity are the high mineral content of the land, old vines that have reached an optimal growth balance, well-tended vineyards with low yield per vine, and the principle of enchanting only healthy and perfectly ripe grapes. The tradition of the Cantina di Terlano is centered on historical vinification in wooden barrels, but another determining factor is the "sur lie" method, in which the wines mature - often for years - on fine lees, before moving on to the bottle where - without haste - they can stop growing. Thanks to this slow aging, the wines acquire more character and complexity, in fact, it is not the primary aromas that emerge, but rather the more complex secondary and tertiary ones. The most tangible proof is the wine archive, which has more than 20,000 bottles. A treasure chest full of rarities, where you can find various vintages from 1955 to today. Some bottles even date back to 1893, the year in which the winery was founded.