“The south-facing slopes of Monzoccolo in the Terlano DOC area are the location of steep and sunny vineyards at altitudes between
450 and 650 meters above sea-level, where a very exciting Pinot Bianco flourishes. This rich and highly complex wine is impressive
for its minerality and considerable capacity for development and thus underscores the full potential of this grape variety.”
Rudi Kofler

Wine
Provenance: Alto Adige - Italy
DOC Denomination: Alto Adige Terlano
Variety: 100 % Pinot Bianco
Vintage: 2019
Yield: 52 hl/ha
Orientation: South - Southwest
Slope: 5 - 75 %
Altitude: 450 - 650 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 (70 + 30 hl); malolactic fermentation and aging on the lees in traditional wooden barrels for 12 months.

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: sparkling straw yellow
Smell: The multifaceted aroma of this wine derives from a combination of ripe fruit, including honeydew melon, white peach, pear and Golden Delicious apple,
together with the aromas of quince jelly, camomile and pineapple, on the one hand, and mineral notes of flint on the other.
Taste: The interplay of fruity aromatic and salty components is repeated on the palate. The compact structure and elegant creamy elements create a lingering,
firmly minerally and spicy character on the aftertaste.

Simple pairings
Ideal in combination with a spicy fish soup, mussels in a pepper sauce and spaghetti allo scoglio as well as mussels au gratin, grilled ink fish and poached
char; also one of the few good combinations with artichokes alla romana; excellent with mature Pecorino, a mature Parmesan and mostarda, and Tête de Moine.

Detailed Pairings
Spiced lobster and grilled white Terlano asparagus with pancetta sauce and roasted pistachio nuts - Giancarlo Perbellini (Ristorante Perbellini)