The area of Terlano began to produce wine at least in the 6th century B.C. as it dates back to that time a characteristic vine pruning billhook, very similar to those still used in those areas, in the sub-area “Siebenheich/Settequerce”. On the other hand, this was a particularly well-suited area, as knew the large landowners who held its monopoly in the 19th century. Just to escape this monopoly, a group of 24 small winegrowers founded, in 1893, the Cantina Sociale di Terlano, a cooperative winery that, over time, has expanded to count, today, 143 members who cultivate 190 hectares of vineyards, with the help of oenologist Rudi Kofler, and the supervision of President Georg Eyrl.
The wine vocation of this winery has always been focused on white wines (about 70% of production), with a particular predilection for the traditional wine of those areas, the Terlaner: a blend of the historically more popular vines availables.
Today Terlaner is mainly composed of Pinot Blanc (60%) with a balance of Chardonnay (30%) and Sauvignon Blanc (10%) from south-southwest facing vineyards, between 280 and 700 meters of altitude with slopes that, in some cases, reach 60%. The soils are light, lean, sandy and clayey, with a subsoil composed mainly of quartz rock that makes it particularly draining and poor in nutrients (thus helping the development of vines with greater vigour and fruits oncentration).
After harvesting and manual selection, the grapes are gently pressed and separated from the lees by spontaneous sedimentation, before fermenting slowly, at controlled temperature, in large steel tanks. The wine is aged for about 5-7 months in stainless steel, except for a small part that passes in large wooden barrels (20%), before bottling and marketing.
The 2019 vintage has a straw yellow color of good consistency, with slight greenish streaks, and a range of scents that opens with wildflower honey, peach in syrup, pine resin and kumquat followed by williams pear, chlorophyll, hawthorn and alpine flowers, with concluding echoes of mint and quartzite. The mouthfeel has a soft attack, immediately corrected, in the middle palate, by a play of alternations between citric acidity and salty-bitter minerality, embellished by a hint of white pepper and a return of yellow fruit and vegetable notes, present up to a good length closure.
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