“Téra” is dialect for “land”. It is from the land that the skills, traditions and sustenance of mankind come.

The grapes come from two small vineyards facing north, at an altitude of 400 metres and just by the woods, with a total surface area of 0.7 hectares. The first vineyard was planted in 1970, and the second ten years later. Given the altitude, northwards exposure and poverty of the soil, the overall grape production per hectare is about two tonnes. With this low production, the grapes are able to give the wine a good concentration. The grapes are picked by hand and are transported to the winery without the use of additives. They are fermented naturally in traditional concrete vats of 10 hectolitres, without the addition of selected yeasts or malolactic bacteria. When fermentation has been completed, the lees are stirred by hand and pumping-over is performed manually. The wine is matured for six months in concrete vats and for four more months in the bottle.

Description: Straw yellow in colour, with an expressly varietal olfactory spectrum, with the aromas typical of Trebbiano grapes, recalling freshly mown grass, jasmine and a mineral note. Elegant in the mouth, with a body that is not opulent but with well-balanced freshness and minerality. It can benefit from aging in the bottle for a few years, giving it complexity and elegance.

Pairings: Raw scampi, or cooked in a pan and lightly flavoured with Mediterranean spices. I suggest serving at 12°C in a large glass.

I suggest decanting all the wines 15 minutes before drinking. Any presence of tartrates at the bottom of the bottle is an indication of the natural winemaking process. These deposits have absolutely no effect on the taste and bouquet expressed by the wine.