The Terrano is considered an indigenous red grape variety from Istria, where it is regaining popularity as the basis for producing superior red wines that represent Croatia’s largest peninsula.
It is assumed that the Terrano is an indigenous red variety from Istria, where it is most widespread. About a hundred years ago, it was the most popular Istrian variety, but its popularity slowly decreased with the introduction of international varieties. The Terrano has naturally high acidity levels, which used to be overaccentuated in wines made from it due to unsuitable production methods, and that drove consumers away. Today, it is regaining popularity and more and more winemakers are using it to produce excellent wines.
It can endure both dry and rainy periods, it is not susceptible to diseases and is not very demanding. It ripens fairly late and in large quantities, and the grapes are of high quality. Ripened clusters are characterised by nearly black-coloured grapes with a tough skin enclosing their red flesh. Wine made from them has a distinct ruby-red hue and a strong fruity aroma like that of raspberries.
Depending on its preparation, Terrano pairs well with a wide range of dishes, starting with traditional Istrian prosciutto and a selection of cheeses. A fresh Terrano will go great with grilled small blue fish, carp grilled on a fork, simple pork dishes, etc. An aged Terrano is an excellent choice for lasagne or pasta dishes served with tomato and meat sauce, such as Bolognese. It also perfectly complements dishes containing small game, such as rabbit. It is best served at a temperature of around 18°C so as to highlight its distinct properties.