Pale straw yellow color with a slight greenish glaze. In the nose, this classic Pinot Blanc brings out the notes of hard pear that intersect with the aromas of gooseberry and lime, all rounded off by hints of chamomile and lemongrass. In the mouth it is strong and compelling, conquering the palate with pear and quince aromas, with a fruity, but also mineral and salty taste. It is a wine that literally dances on the tongue, before surprising with its long persistence.
Manual harvest and selection of grapes. Gentle pressing of whole bunches and racking for natural sedimentation. Slow fermentation at controlled temperature in stainless steel tanks. Aging for 5-7 months on fine lees in steel barrels.
Fish-based appetizers, such as veal with tuna sauce or carpaccio of salmon and tuna, zucchini flowers stuffed or combined with burrata, avocado salad, or some South Tyrolean recipes such as spinach gnocchetti, half moons with spinach, or Italian dishes such as spaghetti alla carbonara, scallops au gratin, grilled prawns, grilled sea bream or red snapper.
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.