| Description |
This historic blend, obtained from a mixture of the three most traditional varieties grown in Terlano, namely Pinot Blanc, Chardonnay and Sauvignon, has been produced since the winery was founded, and is an extremely structured wine. Pinot Blanc – the variety present in the largest percentage – gives it freshness and good acidity, while Chardonnay gives it softness and warmth, and Sauvignon Blanc adds its refined aromatic characteristics to the blend. |
| Grapes used |
60% Pinot Blanc, 30% Chardonnay, 10% Sauvignon Blanc |
| Winemaking technique |
Manual grape harvest and selection. Gentle pressing and racking by natural sedimentation. Slow fermentation at controlled temperature in stainless steel tanks. |
| Refinement |
Aged for 5-7 months on fine yeasts partly in stainless steel vats (80%) and partly in large wooden barrels (20%). |
| Origin |
Trentino - South Tyrol |
| Color |
sparkling straw yellow with green hues |
| Perfume |
The classic Terlaner is characterised above all by its bouquet of green apple and white peach, but also by a refined nuance of lemon balm and mint. |
| Taste |
The peach aroma is also clearly perceptible on the palate, which gives this wine a lot of vivacity. The organoleptic profile, very complex, arises from a play between freshness and mineral taste, embellished by a very prolonged aftertaste. |
| Graduation |
13.5% vol. |
| Serving temperature |
10/12 °C |
| Food pairings |
Traditionally, the Terlaner blend pairs perfectly with Terlano wine soup, but it also pairs very well with raw white asparagus salads, or with typical Italian dishes such as pizza or pasta with tomato sauce, rosemary focaccia or penne all'arrabbiata, parmesan cheese and fresh pecorino. It also pairs well with classic South Tyrolean recipes, such as speck dumplings or sausage with sauerkraut, turkey breast with root vegetables or a delicate roast veal. |
| Additional Notes and Allergens
|
Contains Sulphites
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