The Pinot Grigio di Terlano is produced since 1978 between 250 and 900 meters above sea level. The year was "extreme," characterized by snow and rain until March, high temperatures in the following months, hail in June, scorching heat in July and August, and rain in September. The resilience of the vineyards in Terlano and the skill of the winemakers nevertheless resulted in bringing healthy grapes in good quantity to the cellar. Harvesting began on August 22; followed by gentle whole-cluster pressing and settling for natural sedimentation. Fermentation was slow, at a controlled temperature, in stainless steel tanks. Aging took place for about 6 months on fine lees in steel barrels.

PINOT GRIGIO TERLANO: TASTING

The Pinot Grigio di Terlano appears pale yellow and shiny. On the nose, it is relaxing, with hints of grapefruit, yellow apple, lychee, melon, and grass, lots of fragrant freshly mown grass. On the palate, it is fresh, flavorful, fragrant with green tea, and lingering. Delicious, (I recommend) served not below 10°C, for example, with stuffed squid spikes and chard cream, or with sushi, or even with Ladin turtles stuffed with ricotta and spinach.