Cantina Terlano Vorberg Pinot Bianco

Grown on some of Europe’s highest vines, Pinot Bianco thrives in Alto Adige where it outperforms Chardonnay. One of the best examples to be found is Vorberg Riserva made by Terlano.

No producer in Italy makes white wines as long-lived as Cantina Terlano. Founded in 1893, this Co-op is now one of the region's leading producers, with it taking Alto Adige to the global stage and being on Michelin Star wine lists around the world, while still managing to have a price that's extremely enviable and affordable.

If I were stranded on a deserted island with just one bottle of wine of my choosing, it very well might be Cantina Terlano's Vorberg. - Monica Larner, Robert Parker's Wine Advocate

Vorberg has long been the 'gold standard' Pinot Bianco – Michel Garner, Decanter Magazine

Cantina Terlano’s Story

The Terlano Wine Growers’ Cooperative was established way back in 1893 at a time when agriculture was the mainstay of the regional economy. Apart from a few innovative winegrowers, however, who looked to the Rheingau region for new ideas and brought grape varieties from Germany and France to South Tyrol, agriculture under the domination of a few big landowners was backward.

The landlords were also the dominant factor in winemaking in the region. In order to liberate themselves from this, 24 Terlano winegrowers decided to join forces and founded the Cantina Terlano. Whereas red wines were more common in South Tyrol at the end of the 19th century, Terlano was already well known as a white wine area in 1893. Over the years this focus on white wines has been consolidated, and today the ratio of whites to reds at the Cantina Terlano is 70 percent white to 30 percent red.

Vineyard & Winemaking

With a current membership of 143 growers working a total area of 190 hectares. The vines are located on the steep and sunny south-facing slopes of Monzoccolo in the Terlano DOC at altitudes between 450 and 650 meters above sea-level.

Fermentation takes place in oak barrels before the wines are usually aged on the lees for 12 months. Following the last upgrade and refurbishment in 2009, their cellars now include a total of 18,000 cubic meters of storage space, which ensures that the wines can develop undisturbed.

2021 – The Growing Season

The 2021 grape harvest was somewhat smaller in volume. But from the beginning there were indications of a very exciting vintage.
After a snowy winter, spring brought a prolonged period of exceptionally dry weather. Low temperatures in March and April resulted in very late budbreak, which protected our vines from frost damage resulting from the numerous frosty nights in April. A cool and wet May ensured a good water supply for the vines. They began to blossom on the earliest and warmest sites at the end of May to the beginning of June, two weeks later than the long-term average. June was a month of high summer temperatures and little precipitation. As a result, fungal pressure in the vineyards remained very low. July, on the other hand, was marked by heavy precipitation and thunderstorms, which continued into August in places. The average daytime temperatures in August were not too high, which was extremely beneficial in terms of the fruit and vibrant acidity in the 2021 vintage. On the earliest sites, the grape harvest began slightly late, on September 6, and the weather remained very good almost all the time.

Vorberg Pinot Bianco Riserva 2021

Rich and highly complex Pinot Blanc that impresses by its minerality and ageing capacities, revealing the full potential of this grape variety. It is perhaps one of the most age worthy white wine outside Burgundy. Secure your allocation now.

Food Pairing

Chargrilled Monkfish with Tomates, Olives, Fennel and Monk Beard

4 servings | 30 minutes preparation | 15 minutes cooking time

4 Monkfish Fillets Bone In (160g each)
300g Date Tomatoes
20g Taggiasche Olives
50g Shallot
4 Basil Leaves
1 Fennel
1 Lemon
50g Monks Beard
150g Extra Virgin Olive Oil
50g White wine
Salt to taste

Start by sourcing the freshest and most sustainable ingredients available. For the best results, source a line caught monkfish from a monger and ask him to portion in 160g filets keeping the bone in.
1/ Slice the shallots very finely and add to a pan with olive oil, salt and the white wine. Let it cook until translucent then add the Taggiasche olives. Keep cooking for another 2 minutes on moderate heat while stirring and set aside.
2/ Slice your fennel very thinly using a mandolin or a very sharp knife and let it rest in a bowl covered in ice water for 15 min in order for the fennel to become crunchy and fresh. Drain from the water and ice and dress it with olive oil, salt, pepper & the zest and juice of 1 lemon.
3/ Blanch the monk's beard in salted boiling water for 10 seconds, strain & shock in an ice and water bath to retain color and to stop the cooking. Strain and dress with salt and olive oil. Keep aside.
4/ Toss your tomatoes in a bowl with the basil, olive oil, and salt and roast in the oven at 250 degrees for 3 min.
5/ Season your monkfish with salt and a drizzle of oil before cooking and let rest for 10 min. While the fish is marinating, add the shallots and tomatoes to a pan in order for all the flavors to blend together. Set aside.
6/ Cook your monkfish on a grill or on a very hot pan. Sear for 2 min on each side, we are looking for a homogeneous caramelized crust whilst not overcooking our fish. Keep flipping the fish until cooked.
7/ Heat up the tomato and shallots, flash the fish in the oven and proceed to plate starting with a large spoonful of tomatoes then the fish fillet, fennel salad and finish with the monks beard on top as a garnish.

Lorenzo Gagliardi
Group Excecutive Chef for Petersham Nurseries