"Pinot Bianco has always been one of the most important wines at Cantina Terlano; it lends powerful expression to the terroir where our grapes mature. As a varietal, the delicate and above all mineral Pinot Bianco, is a hallmark of the winery." Rudi Kofler
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 stainless steel tanks, aging on the lees in steel tanks for 5-7 months.
Altitude: 250 - 500 m a. s. l.
Slope: 5 - 35 %
Orientation: South - Southwest
Color: clear pale yellow with a slight greenish shimmer.
Smell: On the nose this classic Pinot Bianco scores with crisp notes of pear mingling with aromas of raspberry and lime, plus a touch of camomile and lemon grass to round off the composition.
Taste: Body and balance sum up the Pinot Bianco, which intrigues the palate with the fruit of the pear and quince aromas combined with a salty minerality. The wine tickles the tongue and goes on to deliver a persistent aftertaste.
A good companion with hors d'oeuvres such as vitello tonnato or salmon and tuna carpaccio; courgette flowers with a stracchino cheese or in combination with burrata; avocado salad; regional dishes like spinach spaetzle or schlutzkrapfen; also in combination with spaghetti alla carbonara; scallops au gratin, and grilled scampi, dentex or sea bream.
Craft high-class ham with juniper crust, cooked, lightly smoked with aromatic juniper taste. Very well suitably as an hors-d'oeuvre or main food.
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
The farm ham combines in itself the taste and the typical form of the bacon as well as the delicacy and the wholehearted taste of cooked.
Basic material for this culinary speciality is the imperial part of the pig. With the rosemary on the surface develops the incomparable taste.