Cantina Terlano Cuvée 2020 (Italy)

Description

• Green apple
• White peach
• Mint
• Persistent finish

Brilliant pale yellow with green nuances. Green apple and white peach combine with fine nuances of lemon balm and mint to create the typical aroma of the classic Terlano. Peach is very strong on the palate, too, lending the Terlano its lively character. The multifaceted, well structured flavor derives from an interplay of freshness and minerality and also has a wonderfully persistent finish.

A blend of 60% Pinot Bianco, 30% Chardonnay, 10% Sauvignon Blanc.

In 2019 the growing season was extremely varied. It began with a dry and warm March followed by a changeable April and a rainy, very cool May. This long period of cool weather led to very slow development in the vines and slightly delayed flowering until early June. This was followed by a hot month of very summery weather in June, with an extreme heatwave with record temperatures approaching the 40° centigrade mark. These conditions promoted fast and luxuriant growth in the vines. In the following months of July and August, temperatures were more moderate. There were occasional thunderstorms, which provided welcome relief from the heat on the one hand but were also accompanied by heavy hail on the other, and that caused a lot of damage, especially in the Bozen-Gries area. The harvest began in the first week of September which, looking back over the last 10 years, was slightly late. Beautiful autumn weather enabled the grapes to achieve full maturity, which gives promise of a good 2019 vintage.

Manual harvest and selection of the grapes; pressing and clarification of the must by natural sedimentation; slow fermentation at a controlled temperature in stainless steel tanks, aging on the lees for 6 - 7 months partly in stainless steel tanks (80%) and partly in big wooden barrels (20%).

Food Pairing: A traditional regional choice with Terlano wine soup, raw white asparagus salad, typical dishes like pizza and pasta with tomato sauce or foccaccia with rosemary or penne all'arrabbiata; parmesan and fresh pecorino; also with South Tyrolean dishes like bacon dumplings or sausage with sauerkraut, and with turkey breast with root vegetables or a fine veal roast.