Pinot Bianco Vorberg Cantina Terlano

Pinot Bianco Vorberg Cantina Terlano

History

• The foundation of the Cantina Terlano in 1893

Apart from a few innovative winegrowers, however, who looked to the Rheingau region for new ideas and brought grape varieties from Germany and France to South Tyrol

• The landlords were also the dominant factor in winemaking in the region.

In order to liberate themselves from this domination, 24 Terlano winegrowers decided to join forces and founded the Cantina Terlano.

Whereas red wines were more common in South Tyrol at the end of the 19th century, with a red to white ratio of 80:20, Terlano was already well known as a white wine area in 1893.

Over the years this focus on white wines has been consolidated, and today the ratio of whites to reds at the Cantina Terlano is 70 percent white to 30 percent red.

The south-facing slopes of Monzoccolo in the Terlano DOC area are the location of steep and sunny vineyards at altitudes between 450 and 950 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

Vintage 2015

2015 will go down in the history of viticulture as hot and dry but generally a good year.

New shoots appeared on the vines towards the end of March and beginning of April.

Spring brought both a little rain and numerous days with above-average temperatures.

The vines made correspondingly rapid progress, and by mid-May the first inflorescences started to blossom.

That slowed down the ripening process in the lower-level vineyards and harmonized the vegetation stages on all the sites.

Irrigation measures were taken to avoid desiccation and negative effects in terms of quality.

Lignification proceeded quickly and well, and the ripening of the grapes also made fast progress.

The biggest challenge at this point was choosing the ideal date for the harvest to ensure that the grapes had achieved phenolic maturity and offered a good balance between sugars and acidity.

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