Nose
Terlano’s 2008 rarity wine has an impressive freshness and a wealth of aromas, with new components revealed at every tasting, including herbal notes of camomile, lemon balm and lovage together with a hint of dried kaki and apricot. The multifaceted bouquet also displays aromas of bread crust and yeast bun paired with flint.
Palate
The wine is smooth and powerful on the palate, with a crisp and fresh acid backbone that leaves a both youthful and delicate impression and strikes a fine balance with the mineral components. The finish is elegant and silky, but also enormously deep and firm.
Growing Conditions
The year 2008 was a harvest year characterized by capricious weather conditions, representing an appreciable challenge to the wine-makers of Terlano. A damp and cool spring followed a mild and dry winter – the budding of the grapes was correspondingly late and hesitant. There was considerable precipitation in May and June, too, thus extending the period of blossoming. But ultimately, this delay had a beneficial effect upon the later start of the harvest and lower-weight grapes.
In late-June, the weather revealed just how unpredictable it could be: Heavy hail storms devastated part of the Terlano area. It was only thanks to the rapid response and total commitment of the grape growers that more-serious consequences could be averted.
Steady and uncompromising labor in the vineyards was ultimately rewarded by Mother Nature. The grapes of Terlano were able to bask in the warming rays of a classic Indian Summer, and the mild weather facilitated harvesting. This resulted in wines bearing the earmarks of the tumultuous harvest year.
Bottling
Bottling date: 18th August 2020
Winemaking
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 with malolactic fermentation and aging on the lees in big wooden barrels for 12 months; further aging on the lees in steel tanks without filtering or fining for eleven years.
Aging
aging on the lees in big wooden barrels for 12 months; further aging on the lees in steel tanks without filtering or fining for eleven years.
Appearance
intensive light straw yellow with delicate greenish reflections
