DOC Alto Adige Chardonnay
||Terlan (BZ).Altitude: 250 - 500 m. a.s.l. Orientation: South - Southwest. Slope: 5 - 35 %
||Due to the very mild winter the soil warmed early and subsequently on the lower sites shoots started already at the end of March. Spring too was characterized by very mild temperatures hence mid of May the first blooming inflorescences were observable. In comparison with 2013 vegetation was 2 weeks early, so that an early harvest seemed likely.After a short dry spell during the blossoming and post-blossom season from the beginning of July onwards the weather changed completely. Also older winegrowers could not recall a summer with so many rainy days and so few hours of sunshine. Heavy and frequent precipitation impeded growth and led to a constantly high disease pressure. In several, especially early ripening vineyards, grape berries burst and were affected by rot. The extraordinary climatic conditions remarkably slowed down vegetation and therefore the grapes matured only two weeks later than at first supposed. Harvest started on September 8th, 2014.Thus, vintners had to keep calm and await the optimal harvest period. The harvest itself was very laborious, every grape was controlled meticulously and rotten or damaged berries had to be removed. Despite the adverse circumstances the vintners were able to deliver healthy and fully ripe grape material. After the second harvest week, i.e. from September 20th, 2014 onwards the weather improved and with the golden fall weather the grapes on the medium-high and higher sites optimally matured.The total quality of the vintage 2014 was thereby substantially increased.
|Composition of the land
||Sandy-stony, well-drained soils.
||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.
||On the lees in steel tanks for 5-7 months.
||Ideal with a plateau de fruits de mer with raw prawns and langoustines; vegetable risotto and cream of root vegetable soups (potato, cream of celeriac); dishes with a mildly tangy cheese (e.g. a soft Robiola) including cheese dumplings and pasta dishes with cheese; also sea bass in salt or veal paillard.