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White wine Terlaner Classic DOC comes from a well-balanced combination of three different grape varieties: Pinot Blanc, Chardonnay and Sauvignon.
From pale yellow color, the Terlaner DOC has hints of green apple and white peach bouquet.
It goes well with simple Italian dishes such as pizzas, pasta with tomato or to accompany fresh cheeses.
Serving temperature: 10-12 °C
White wine from Trentino Alto Adige, the Classic Terlaner DOC is part of the special selection of wines produced by the Terlan Winery. Is a production strongly linked to the founders passion for wine, but also to the local tradition of the territory.
The three types of vine grapes Pinot Blanc, Chardonnay and Sauvignon give to the Terlan wine specific characteristics such as freshness, light acidity, smoothness and aromatic fragrance, making it a highly structured wine.
Denomination: DOC Trentino Alto Adige
Variety: 60% Pinot Blanc, 30% Chardonnay and 10% Sauvignon Blanc
Alcohol content: 13.5% vol
Residual sugar: 2.6 g / l
Total acidity: 5.8 g / l
Antonio Galloni presents Vinous 2016: 91 points
falstaff 2016: 90 points
Robert Parker's Wine Advocate 2016: 90 points
Guida essenziale ai Vini d’italia – Daniele Cernilli 2017: 93 points
Gambero Rosso - Vini d'Italia 2017: 2 glasses
I Vini di Veronelli 2017: 90 points
James Suckling 2016: 92 points
Salami in oil with truffle are of pure Piedmontese pork meat, aged for at least two weeks, then put in oil along with the precious black truffle of sliced Piedmont. Ideal for appetizers, aperitifs and various stuffings.
Salami with Barolo red wine in oil are made from pure Piedmontese meat, mixed with famous red wine Barolo and aged at least two weeks before being put into oil. Ideal for appetizers, aperitifs and various stuffings.
Whole wheat flour obtained by grinding wheat "Senatore Cappelli", a variety of hard wheat ever subjected to genetic modifications without being subjected to sieving, thus preserving all the bran content and greatly increasing fiber intake. This product is ideal for the preparation of handmade pastas.
Wholemeal flour is the basic product for healthy and proper nutrition as it retains the natural properties of vegetable fibers, proteins and mineral salts unaltered. This product comes from organic farming. Packages: 3kg (6 packs of 500gr) - 5kg - 10kg
Kamut wheat flour is mainly appreciated for its digestibility and its high protein content and vitamins. This particular flour has a flavor based on hazelnut aftertaste and is particularly suitable for pastry making and is very versatile in the kitchen. This product comes from organic farming. Packages: 3kg (6 packs of 500gr) - 5kg - 10kg
Spelled flour is obtained by grinding the wheat caries of the grasses family. Low in calories and gluten, this spelled flour is rich in protein and vitamins from group B. From the most decidedly flavored, it is suitable for the production of bread, pasta and sweets. This product comes from organic farming. Packages: 500gr - 5kg - 10kg
Pizzeria flour "Napoletan Tradition" is a type of flour that allows the preparation of pizza for a short leavening, suitable for take-away and cut pizzas. This type of flour allows to make thin and crunchy pizzas. The dough obtained with this flour needs to rise from 2 to 4 hours at a temperature of about 25 ° C. Packages: Cardboard bag by 25Kg
Pulcinella pizza flour is obtained from the mixture of grains that give the pizza tenacity, fragrance and taste according to tradition. Ideal flour to make a pizza with a thickness not too thick and quite soft, particularly suitable for baking in the oven. Yeast: 4 to 6 hours, at about 25 ° C Packs: 25kg paper bag
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"Vesuvio" pizza flour is ideal for preparing a high quality pizza, very soft, fragrant and easily digestible. Particularly suitable for staple-cooking operations: buns stored in refrigerated cells for several days before being used. Yeast: 8 to 12 hours, at about 25 ° C Packs: 25kg paper bag
Re-milled semolina flour is obtained by mixing the best hard grains. The quality and quantity of proteins present in the regrind allow a greater absorption of water by increasing the workability of the dough. It is recommended alone or mixed with flour in the preparation of baked products to enhance its rusticity and flavor. Packs: 25kg paper bag
The grinding with stone of type 1 flour has as its main characteristic to grind the whole grain of wheat at a low processing speed, thus maintaining the organoleptic and nutritional properties, thus giving the worked an authentic taste and a characteristic flavor. 100% Italian grain Packs: 10kg paper bag
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Asprinio is a unique white wine of Etruscan origin in the world. The twelve-meter high scales are majestic with the poplars, giving birth to the long "maritate". It has a straw yellow color with typical green veins. The palate is highly dry, mineral and exceptionally acidic. Alcohol content: 12% Serving temperature: 8 - 10 ° C Content: 75cl
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The Rosè Wine Pipoli Rosato Basilicata PGI is bright raspberry pink. To the nose hints of cherry, sour black cherry and pansy. Elegant wine, with persistent floral finish. Alcohol content: 12% Serving temperature: 12-14 °C Content: 75cl
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Provolone del Monaco cheese is a valuable product in the Sorrento Peninsula - Lattari, only with raw milk. It 'a semi-hard cheese made of spun paste and aged for periods ranging from 6 to 18 months. Ingredients: milk, rennet and salt Weight: 1,2 Kg / 3 Kg
Goat cheese Conciato Romano still produced according to the ancient Roman traditions. It 'a cheese in a greatly reduced olfactory sensations dose of ripe fruit on the nose and tasting great personality, which can be up to a very pronounced spiciness. Seasoning: from 6 to 18 months Ingredients: sheep milk 80%, 20% cow's milk, rennet, aromas and wine...
This delicate snails pasta sauce is prepared using products of excellent quality and typical of the Piedmont region. Suitable for the preparation of first courses or to spread on bread bruschetta. Ingredients: Tornato,snails 22%, onions, celery, carrot, olive oil, salt, parsley, pepper, natural flavours
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