Cantina Terlano
Santa Magdalener Tradition 2025
| Denomination | DOC Alto Adige Santa Maddalena |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 85% Schiava - Vernatsch, 15% Lagrein |
| Aging | Malolactic fermentation and ageing for 7–8 months in large wooden barrels |
- Type and composition: Red wine from Alto Adige, composed of 85% Vernatsch and 15% Lagrein
- Aromas: Scent of cherry and elderberry, enriched by hints of violet and bitter almond
- Flavour: Smooth and enveloping taste, balanced acidity, delicate tannins and long finish
- Vinification method: Hand-picked, fermentation in steel, 7–8 months of ageing in barrels
- Origin: Santa Maddalena (Bolzano), altitude 300-600m; sandy and stony soils
Description
Style of wine
Cantina Terlano’s Santa Magdalener is a red wine with a controlled designation of origin that elegantly expresses the identity of South Tyrol. It is made from a harmonious blend of Schiava and Lagrein, fermented in stainless steel and aged in large wooden barrels. On the nose, it releases a clean bouquet with hints of cherry and elderberries, enriched by notes of violet and bitter almond. On the palate, it proves to be soft with a harmonious persistence, supported by balanced acidity and soft tannins.
Origin
The grapes come from vineyards located around the village of Santa Maddalena, near Bolzano. The vines take root in well-drained sandy and stony soils, situated at an altitude of between 300 and 600 metres. The area benefits from a continental climate, protected by the Alpine range and mitigated by Mediterranean currents. Marked daily temperature variations and excellent sunshine, combined with low rainfall, ensure perfect ripening, favouring the aromatic freshness and refined structure typical of this territory.
How it is made
Production begins with a careful manual harvest, followed by destemming and gentle processing of the must. Fermentation takes place at a controlled temperature in stainless steel tanks to keep the primary aromas intact. After malolactic fermentation, the wine undergoes ageing in wooden barrels for about seven or eight months. This resting period smooths the structural components in view of the final blending, yielding a balanced wine with a distinct gustatory finesse.
History and Curiosities
Founded in 1893, Cantina Terlano expresses the excellence of Alto Adige with its Santa Maddalena DOC 2024. Under the guidance of oenologist Rudi Kofler, this traditional blend of Schiava and Lagrein is undergoing a brilliant revival, celebrating the fruity elegance of the Bolzano area. This historic artisanal expertise provides a red with persistent charm, perfect for honouring a centuries-old winemaking vocation.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1893
- Oenologist: Rudi Kofler
- Bottles produced: 1.500.000
- Hectares: 190
| Name | Terlano Santa Magdalener Tradition 2025 |
|---|---|
| Type | Red still |
| Denomination | Alto Adige DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 85% Schiava - Vernatsch, 15% Lagrein |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cantina Terlano |
| Story | History and Curiosities Founded in 1893, Cantina Terlano expresses the excellence of Alto Adige with its Santa Maddalena DOC 2024. Under the guidance of oenologist Rudi Kofler, this traditional blend of Schiava and Lagrein is undergoing a brilliant revival, celebrating the fruity elegance of the Bolzano area. This historic artisanal expertise provides a red with persistent charm, perfect for honouring a centuries-old winemaking vocation. |
| Origin | Wine-growing area around the village of Santa Maddalena, near Bolzano (South Tyrol), Italy |
| Climate | Continental climate, protected by the Alps and influenced by Mediterranean currents, with significant temperature variations between day and night, high levels of sunshine and low annual rainfall. |
| Soil composition | Sandy and stony soils, well-draining |
| Yield per hectare | 63 hectolitres per hectare |
| Production technique | Manual harvesting and selection of the grapes; destemming; slow fermentation at a controlled temperature in stainless steel tanks; malolactic fermentation; ageing for 7–8 months in large wooden barrels; final blending before bottling. |
| Wine making | Manual harvesting and selection of the grapes; destemming; slow fermentation at a controlled temperature with gentle handling of the must in stainless steel tanks; malolactic fermentation; ageing for 7–8 months in large wooden casks; final blending before bottling. |
| Aging | Malolactic fermentation and ageing for 7–8 months in large wooden barrels |
| Total acidity | 4.6 gr/L |
| Residual sugar | 1.1 gr/L |
| Allergens | Contains sulphites |