“The ruined castle towering over the entrance to the village and dating back to 1206 is a majestic sight. Equally powerful and
complex is our noble cuvée of Pinot Bianco, Chardonnay and Sauvignon Blanc. This distinct Terlano cuvée embodies all the
strengths of the region in a full-bodied multifaceted mineral wine that takes years of aging in the bottle to achieve its full potential.”
Rudi Kofler

Wine
Provenance: Alto Adige
DOC Denomination: Alto Adige Terlano
Variety: 60 % Pinot Bianco, 30 % Chardonnay, 10 % Sauvignon Blanc
Vintage: 2019
Yield: 42 hl/ha
Orientation: South - Southwest
Altitude: Pinot Bianco : 500 - 600 m a.s.l
Chardonnay : 300 - 350 m a.s.l
Sauvignon Blanc : 300 - 350 m a.s.l

Vinification
Manual harvest and selection of the grapes; gentle whole cluster pressing and clarification of the must by natural sedimentation; slow fermentation at a
controlled temperature in big oak barrels (30 hl); partial malolactic fermentation (Pinot Bianco and Chardonnay only) and aging on the lees for 12 months in big wooden barrels; blending three months before bottling.

Aging
Cool storage at constant temperatures, high level of humidity and as little light as possible
Cellar temperature: 10 - 15 °C
Excellent ageing potential > 10 years

Wine character
Color: fresh light yellow with slightly greenish nuances
Smell: This cuvée has a multifaceted structure with a hint of herbs and spices, including aniseed, mint and sage, as well as nuances of fruit aromas, especially
apricot, mandarine, honeydew melon, maracuja and passion fruit, all underpinned with salty mineral components.
Taste: On the palate, Nova Domus is complex and delicate, offering a creamy softness in an interesting symbiosis with an aromatic minerality, and has the
texture for a very long finish

Simple pairings
Harmonizes very well with caviar and a good pairing with grilled salmon steaks and fried tuna, fiorentina T-bone steaks, saltimbocca alla romana or braised knuckle of
veal; also with a parmigiana with aubergines and truffle fonduta.

Detailed Pairings
Tripe with filet of veal and asparagus crisps - Norbert Niederkofler (Ristorante St. Hubertus)