||one sided guyot
||limestone, flysch, clay
||long maceration 90 - 120 days
||barrique, tono barrows
|Alcohol by volume
Terran Kappi is vinified from grapes of the Terrano vine, native to the region and one of the company's leading wines.
Produced from the grapes harvested when fully ripe and partially dried on the field, it is fermented with indigenous yeasts and subjected to post-fermentation maceration for about 6 months. The aging is carried out in barrels of different sizes for about 2-3 years, then carefully collected after careful organoleptic evaluations that portray the company values.
With an intense red color, sometimes dark, because of the prolonged oxygenation in the decanter, the aromas remain persistent and vary from ripe fruit and jam (wild berries, black cherry), flowers (red rose, violet) to spices (liquorice , vanilla, coffee, cloves, hot peppers, cocoa, tobacco).
The taste is overwhelmingly invasive but elegant, persistent and incisive. It has lively tannins but pleasantly enveloped in a soft and velvety body, destined to age, even last over time.
It is a wine suitable for the great classic cuisine, both the Anglo-French school (Wellington beef), as well as traditional Istrian (Boscarin fillet with dressing); the wine pairs well with venison stew, truffle risotto, wild boar and roasts.