Kellerei Terlan Cantina Terlano Cuvee Terlaner 2023

Cantina Terlano Cuvée Terlaner is a harmonious white blend from the Alto Adige Terlano DOC in northern Italy. Crafted from Pinot Bianco, Chardonnay and Sauvignon Blanc using traditional methods, it reveals fresh aromas of lime blossom, sliced apple and honeysuckle with subtle candied lemon and heather notes. On the palate, expect a full‐bodied yet balanced profile with bright citrus peel, gentle phenolic tension and a crisp, mineral‐driven finish that beautifully expresses its alpine terroir.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Full‐bodied, mineral
Grape Varietals: 60% Pinot Bianco, 30% Chardonnay, 10% Sauvignon Blanc
Tastes Like: Comparable to a premium Chardonnay, with citrus peel, orchard fruits and a zesty mineral finish
Alcohol Percentage: ~13.5% (approx.)
Closure: Cork
Size: 750 mL
Appellation: Alto Adige Terlano DOC
Region: Alto Adige, Italy
Terroir: Gravelly, limestone‐rich soils on steep alpine slopes

Kellerei Terlan (Cantina Terlano) is a prestigious cooperative founded in 1893 in Alto Adige, renowned for blending Tyrolean tradition with Italian innovation. With meticulous vineyard care on terraced slopes above Terlano, they produce wines of exceptional purity and complexity that reflect the region’s alpine climate and mineral‐driven soils.

Seafood: Grilled trout with lemon and alpine herbs to echo the wine’s citrus and floral notes.
Pasta: Herb ravioli (Kräutertäschle) in a light butter sauce to complement its texture.
Vegetarian: Asparagus risotto finished with Pecorino and a drizzle of olive oil.
Game: Sautéed venison medallions with lingonberry jus for a harmonious fruit‐driven pairing.

Asiago Stagionato: Rich and nutty, enhancing its citrus complexity.
Trentingrana: Firm and crystalline, underscoring its mineral finish.
Caprino fresco: Soft and tangy, providing a refreshing contrast.
Vorarlberger Bergkäse: Bold and slightly tangy, matching its alpine character.

Tagliatelle ai Funghi e Speck (Tagliatelle with Mushrooms and Speck)

Ingredients:

• 320g fresh tagliatelle
• 100g speck, julienned
• 200g mixed mushrooms (porcini, champignon), sliced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 50mL white wine
• 100mL light cream (optional)
• 2 tbsp chopped parsley
• Salt and pepper, to taste

Instructions:

1. Cook tagliatelle in a large pot of salted boiling water according to packet instructions until al dente. Drain, reserving 100ml pasta water.
2. Meanwhile, heat olive oil in a large frying pan over medium heat. Add speck and cook until lightly crisp, about 2–3 minutes. Remove speck and set aside.
3. Add onion and garlic to the pan and sauté until translucent, about 4 minutes.
4. Stir in mushrooms and cook until they release moisture and begin to brown, about 5–6 minutes.
5. Deglaze with the white wine, stirring to lift any browned bits. Let wine reduce by half.
6. If using, stir in cream and heat through. Add reserved pasta water to loosen sauce as needed.
7. Toss drained tagliatelle into the pan with mushrooms and speck, mixing gently to coat.
8. Season with salt and pepper, sprinkle with chopped parsley, and serve immediately.