From: Carso, Italy
Varietal: Terrano
Taste: This wine embraces the unique flavor profile of the Terrano wines that have been cultivated in the terra rossa - rich, full and slightly bitter, high in lactic acid, and also rich enough in iron that in the past it was recommended as a cure for anemia (medicinal). It’s a beautifully fragrant red as well, with a bouquet of and small berries like cherries, blackberries and ripe raspberries accented by a touch of baking spice and a striking mineral core.
Pairing: Due to its high acidity, this is a wine to pair with fatty foods, classically paired with cured meats- Beaujolais alternative indeed! Also, fatty fish, charcuteries, anything smoked, calabrese pizza, pasta dishes, roasted chicken, and eggplant Parmesan. And with that, we’re going to share a finger-food recipe by Melissa Clark for Fresh Mozzeralla, Tomato and Olive Pizza Pockets.
About. There is no fancy story here, just exceptional farming and highly unique terroir. The 120 hectares that surround Castelvecchio are part of a natural park of limestone and red earth rich in minerals. This difficult but generous terrain offers the ideal environment for growing grapes. The dry microclimate & diurnal temperature variations, the proximity of the sea , and the Bora (local winds) create an ideal climatic condition for the grapes. The Carso (aka Kras or Karst) region extends across the southwestern border of Slovenia and northern Italy, influenced by the Alps to the north and the Adriatic sea to the south giving the region coastal and alpine influence.
Terrano is an ancient varietal with records dating back to Roman times. Some historical writings mention wine made from Terrano used as medicine. We like to agree with this text, wine is medicine! After 9 months in stainless steel containers (without malolactic fermentation), the wine remains another 3 months in bottles before release. This is Friuli's answer to Beaujolais, with a touch brighter acidity.
