Two prehistoric secateurs dating from the late Iron Age, found in Siebeneich near Terlano (South Tyrol, Italy), provide evidence that the origins of winegrowing in the region trace back to the ancient Rhaetians, a people who inhabited the area when the Romans reached the Alps. Although the Romans did not leave significant archaeological remains related to viticulture in Terlan, it is believed they introduced new grape varieties and viticultural practices to the region. During the Middle Ages, South Tyrol was a renowned winegrowing area, supplying mass-produced wine to Bavarian monasteries. To protect their income, the grape growers of Terlan established a cooperative as early as 1893. At that time, grape growers cultivated 222 hectares of vineyards and produced 13,000 hectoliters of wine.
At the turn of the 20th century, phylloxera spread, necessitating the introduction of American rootstock for grafting.
The wine industry in the region faced several crises, including the aftermath of World War I in 1919, when South Tyrol became part of Italy, a renowned wine-producing country, and again during the Great Depression in the 1930s.
Since the 1950s, grape varieties have not been blended. White varieties such as Pinot Blanc, Sauvignon Blanc, and Riesling have consistently been more prominent than red varieties in Terlan. In fact, the indigenous variety Weißer Terlaner appears to have played a significant role in establishing the star status of Terlano’s white wines.
The Guyot system is the most widely used training method worldwide. Since the late 20th century, it has been gradually replacing the traditional pergola system in the winegrowing region of Terlan. This training system enables grape growers to plant a higher density of vines, ranging from 5,000 to 10,000 vines per hectare. It positively impacts grape quality by reducing yields per vine. The grape zone is maintained close to the trunk and soil, while the high canopy develops above this zone on a trellis approximately 1.5 meters high. This arrangement facilitates rapid drying and optimal exposure to sunlight. Additionally, it reduces the incidence of fungal grape diseases such as peronospora, botrytis, and powdery mildew. The Guyot system also supports mechanical canopy management and the pruning of green shoots and ripened canes.The climate in the winegrowing region around Terlano is primarily influenced by altitude, which ranges from 250 to 400 meters in the core area, while the vineyard plots of Montigl and Vorberg are situated at elevations of 700 to 900 meters. The area’s topography—including altitude, hillsides, slopes, and sun exposure—creates a microclimate that enables grape growers to cultivate the wide variety of grapes for which Terlano is renowned. These vineyard plots experience a Mediterranean microclimate characterized by mild winters, windy and wet springs, warm summers, and sunny autumns with many hours of sunshine. Such conditions are ideal for every grape variety. Other typically Mediterranean plants, such as cypresses, olive trees, laurels, pomegranates, almonds, and Japanese medlars, also thrive on these slopes.
Annual precipitation ranges from 700 to 800 mm, with occasional snow and mild frosts in winter (rarely below -5°C). Spring frosts seldom pose a threat to the vines, as they grow at higher, warmer altitudes. Bud break usually occurs in late spring. Summer temperatures can reach up to 33°C. The best vineyard plots receive approximately 2,000 hours of sunshine annually. Other hazards, such as hail, are very rare.To improve quality, the number of grapes per vine must be carefully monitored. Green harvesting is employed to produce high-quality grapes. Soil management, fertilization, and irrigation are strictly controlled to suppress excessive vigor. However, fertile vines often produce too many grapes, which are removed during the summer. At the onset of veraison, whole bunches or portions of grapes are trimmed. The optimal harvest time is determined by analyzing sugar and acid levels, as well as by subjective assessment of ripeness through tasting. In warm plots and for fast-ripening varieties, harvest can begin as early as the end of August.
The scree slopes of Terlano were formed by recurrent mudflows caused by Petersbach, a nearby stream, in the course of thousands of years, and this has led to today’s geological formations. They contain igneous porphyry rich in quartz originating from Tschöggelberg, a nearby mountain.
Terlano Wine Trail
Due to the action of running water, coarse rock debris was deposited, especially on the upper part of the scree slope. This is why the vineyard plots in Oberkreut are called “Steinacker, i.e., rocky fields. In contrast, the sloping lower part of the scree slope consists of sand and loam, which formed light, porous soils. These soils are warm, permeable, and easy for roots to penetrate down to a depth of 2-3 m. They allow the canes and the grapes to ripen early and thus give the white wines of Terlano a long shelf life.
These soils are geologically young. The topsoil is 10-20 cm thick and rich in humus. Below the subsoil there are layers of sandy and chalky soils at depths of 30-50 cm.
The fine earth is characterized by little to some calcium-carbonate. The pH values range from slightly acidic to neutral, which favors the vine’s uptake of nutrients and trace elements.
Terlano Wine Trail
In April, caterpillars must be removed to protect the green shoots from feeding damage. Starting in May, the excess shoots are removed, and then the remaining shoots are either fi xed between the wires of the Guyot trellis or spread out and tied to the pergola trellis. In the flowering period in early June, the section of leaves around grape clusters is stripped away from the vine to permit more direct sunlight and wind to reach the grapes. In this period the green shoots and grapes must be sprayed to protect them from detrimental fungi, such as peronospora, botrytis, and powdery mildew. The green soil cover is mulched 2-3 times a year. The tips of the shoots are pruned several times during the summer months. In July and August immature grape bunches are removed to restrict the yield and improve quality.
The grapes are hand-picked between September and October, depending on variety, plot site, and climatic conditions. After the vines shed their leaves, they are pruned.
