Pinot Bianco Rarity, Cantina Terlano

Pinot Bianco Rarity, Cantina TerlanoTerlanos 2011 Rarity is an incredible wine. Impressive freshness and a wealth of aromas, with new components revealed at every sip. Herbal notes of camomile, lemon balm and lovage, together with a hint of apricot. The multifaceted bouquet also displays aromas of bread crust and yeast paired with flint. A smooth and powerful wine on the palate, with a crisp and fresh acid backbone that leaves both a youthful and delicate sensation as well as one of a

Terlano’s 2011 Rarity is an incredible wine. Impressive freshness and a wealth of aromas, with new components revealed at every sip. Herbal notes of camomile, lemon balm and lovage, together with a hint of apricot. The multifaceted bouquet also displays aromas of bread crust and yeast paired with flint. A smooth and powerful wine on the palate, with a crisp and fresh acid backbone that leaves both a youthful and delicate sensation as well as one of a wine maturing into its stunning prime. There is a fine balance between minerality, honeyed, ripe stone fruit, beautiful acidity and a lingering, developing, golden finish.

Expert white winemakers Cantina Terlano direct their 100+ years of experience into this magical bottle. The Rarity line offers special editions of mature white wines that have been left to age on the lees in a steel tank for at least 10 years. These wines are quite unique in the world of Italian white wines, rarely is a wine bottled after such a long time ageing, it's quite something. Each year, the winery picks one wine to hold back from full release and continue its ageing at the cellar. Then, years later, when the time is right, they release the wine to its revelling customers. Gentle whole cluster pressing of the grapes, slow fermentation at a controlled temperature in stainless steel tanks with partial malolactic fermentation, the wine is aged on the lees in big wooden barrels for 12 months before the prolonged maturation on the lees in steel tanks without filtering or fining.