The Quarz from the leading Italian wine producer Cantina Terlano is the top white wine from this world renowned cooperative. It is a unique and exotic straw yellow wine with juicy fruit aromas and delicate minerality. A wine with a very long life that will surprise you positively.
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|Wine style||Dry white wine|
|Pairs with||An exciting companion to oysters, salmon tartare and crudités of shellfish, as well as green apple risotto with crispy fried char filets, poached lobster or roast lamb in a herb crust with poached asparagus; mature goat’s cheese. Serve at 12-14 C.|
|Region||Trentino Alto Adige|
|Bouquet||Enticingly exotic in the glass, with multilayered fruit of mango, papaya, lime and red grapefruit, and herbal aromas reminiscent of lemon grass, lemon balm, mint and green tea. It also reveals mineral notes of flint combined with a hint of elderberry.|
|Taste||The wine offers a fascinating interplay of juicy fruit aromas and delicate minerality creating a harmonious opulence with a long and impressive finish.|
|Maturation||Ageing on the lees for nine months partly in big wooden barrels (50%) and partly in stainless steel tanks (50%).|
|Classification||Alto Adige Terlano D.O.C.|
The Sauvignon Blanc vines for the Quarz white wine grow in the vineyards of the cooperative on the mountain slopes around Terlano in coarse grains of silicious stone and sand. The vineyards are located at between 250 and 900 meters above sea-level on a bed of striking red porphyry, an igneous rock with large mineral inclusions known as quartz porphyry in geological terminology. This terroir is home to salty wines with a fine tension to intrigue the palate plus outstanding longevity. The south-facing slopes receive maximum sunshine. Under these almost Mediterranean conditions the winery makes a series of world class wines.
This is a winery dedicated to the highest level of quality in wine production. The grapes were manually harvested and followed by a careful selection of the grapes. The whole clusters were gently pressed and the must clarified by natural sedimentation; slow fermentation at a controlled temperature followed and finally ageing on the lees for nine months partly in big wooden barrels (50%) and partly in stainless steel tanks (50%); blending three months before bottling.
This is a wine that will develop and improve by cellaring for a few years.
Longevity 10-15 years.