Bright straw yellow color. Bouquet very varied bouquet rich in facets, with ripe fruity notes of melon, white peach, pear or apple delight, but also with aromas of quince jelly and dried fruit, pear, orange and pineapple, flanked by hints of graphite and a touch of jasmine tending to the mineral.Taste the combination of the fruity, aromatic and salty gustatory components is also repeated on the palate, where the soft and creamy characteristics emerge more vigorous, until a very aromatic, persistent and distinctly mineral aftertaste is perceived.
Manual harvest and selection of grapes. Gentle pressing of whole bunches and racking for natural sedimentation. Slow fermentation at controlled temperature in large oak barrels (30 hl). Malolactic fermentation and aging for 12 months on fine lees in traditional wooden barrels.
It is ideal in combination with spicy fish soup, peppery mussels or spaghetti allo scoglio, but it is also interesting to combine it with mussels au gratin, grilled cuttlefish or char
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.