Author: Terre di Ger

Terre di Ger at La Vuelta

Running from Saturday 14 August 2021 to Sunday 5 September 2021, La Vuelta 2021 will be made up of 21 stages and will cover a total distance of 3.417,7 km.

  • 8 flat stages (2 with high-altitude finales)
  • 4 hilly stages
  • 7 mountain stages
  • 2 individual time-trial stages
  • 2 rest days

This is the detailed program for the riders among the sunny landscapes and the wild north.

Starting from Burgos, moving to the South, the stunning coast between Alicante and Rincon de la Vitoria. Then slowly the stages go to the centre of Spain to Cordoba.

The show starts on the north with the legendary Lagos de Covadonga as the topic of the third week.

The final stage takes place at Santiago de Compostela, this year the end is far from Madrid.

We have our BORA-hansgrohe team selection: Benedetti Cesare, Gamper Patrick, Großschartner Felix,  Laas Martin, Meeus Jordi, Palzer Toni, Schachmann Max, Zwiehoff Bem. For the GC Felix could confirm the positive results of last year, while for the sprints Jordi will play his cards. Max is free to win stages.

We say welcome to Toni Palzer, just his first three weeks race, maybe he will climb as he’s been doing in winter on the mountains.

Good luck and fingers crossed to all of them.

We support with massive enthusiasm and in cooperation with BORA Cooking System we introduce the Vuelta Labels special edition.

Pre-order, contact us!

Tour de France 2021

Tour de France 2021 is starting from Britanny’s most well known city of Brest on June 26. Britanny is also known as la Terre de Vèlo, where cycling is the most popular leisure activity.

3414,4 Km from the windy North-East across the whole France down to Tignes on the Alpes, to Caracassonne and Andorra, on the Pyrénées up to the final stage on the Champs Elysée in Paris.

The yellow Grande Boucle will keep us company through exicitng days untill July 18. We wish good luck to our very own Peter Sagan, Wilko Kelderman, Emanuel Buchmann, Ide Schelling, Patrick Konrad, Daniel Oss, Nils Politt and Lukas Pöstlberger.

We are going to celebrate every day with our special edition BORA-Tour de France bottles and we will make a toast to our riders’ great undertakings.

2021 Wine Bottling: Interesting News!

We are now completing the new vintages’ bottling. As always, after a long wait, the work which has been done in the field and in the winery has now been brought to perfection during the wine-bottling stage. 

The white “Classics” and Piwi Wines obtained from resistant grape varieties are now ready to go. These are fresh and intense wines on the nose, rounded and pleasant on the palate. Such characteristics have emerged thanks to the vintage’s climate, especially after the sunny summer days and the considerable thermal gaps. Harvest has been carried on between the end of August and the first weeks of September. 

After destemming and free-run soft pressing, fermentation has been carried on in steel tanks. After a few months of aging, wine-bottling has been conducted recently.

The Red Classics and Piwi Wines from resistant grape varieties have finally been bottled. After prolonged aging, multiple pumping-overs and delestages, 2019 vintage is now in the bottle. 2019 was a complicated vintage, especially in spring, due to low temperatures and heavy rain. But the warmer and dry months of July and August boosted grape maturation toward a good quality harvest. 

In general, these red wines are fruity, slightly tannic, with undergrowth hints and ripen red fruit aftertaste. Astringent notes are quite evident in Cabernet Franc and Refosco while Merlot stands out for its elegance. 

2021’s new entry, to be added to Arconi and Limine, is a Piwi white wine obtained from restant grape varieties. 

Feltro Bianco

An elegant and innovative wine, with fruity apple and white fruit scents combined with pleasant spicy notes. Fresh, medium bodied wine with pronounced acidity and soft hay aftertaste. Ideal as aperitif, it can be paired with vegetable dishes and fish carpaccio.

Terre di Ger new e-Shop starts with Giro d’Italia

This year’s Giro d’Italia is back to its natural springtime collocation in May’s colorful and warmer days.

We are back too! And we are supporting our partners BORA-hansgrohe: the squad is ready to start, with Peter Sagan as the team captain and all the Italian team members including Matteo Fabbro, Daniel Oss, Giovanni Aleotti and Cesare Benedetti.

Great News!

This year we are also launching our brand-new e-commerce website, featuring many labels designed in cooperation with  BORA Cooking System and their best Chefs!

All subscribers to Terre di Ger’s newsletter will get 10% discount on all “Bora Edition” products until 30 May 2021.

Follow us on our social media platforms to get fresh news about the next three weeks of Giro d’Italia. There will be also a special contest and a take-over with the team during the Cortina stage, riding across our vineyards and our winery.

The first 5 subscribers with a minimum order of 70 € will be awarded with the beautiful photo book Boys’n’ Bikes.

Terre di Ger in the Dolomites

Our new, fully organic vineyards are taking shape in Feltre, in the Dolomites. After the Pinot Noir vineyard, we are now completing our farm with a new Solaris vineyard, the most famous PIWI variety suitable for mountain climate. Solaris kissed by the sun isPIWI International’s slogan. On San Fermo hill, in the village of Villaga, the sun shines and warms the whole farm’s 4 ha since early morning.

Solaris vines are vigorous, strong, and suitable to mountain climate. The vineyard planting layout is 2,80X1,20 m. The wine obtained from this grape variety is characterized by refined flower and fruit scent, tropical fruit and citrus aromas enriched by a pleasant acidity. 

We picked Solaris grape variety in order to complete our selection of resistant grape varieties ranging from white grape Bronner, Sauvigner Gris, Soreli, Sauvignon Kretos and  Sauvignon Rythos to red grape Merlot Khorus and Merlot Kanthus, Cabernet Eidos and Cabernet Prior.

Pinot Noir from the Dolomites is the most elegant and noble wine which could not be missing from our wine farm.  It is as if the sun kissing Solaris grapes went through Pinot Noir’s colour, whose clearnes is the most distinctive feature. The wine’s aromas include vegetable scents, mint and dill, red fruits such as cherry and strawberry. 

Step by step we will be telling you about flowering, ripening and harvest.

From good care for the vineyards a good wine is born: grapevine pruning at Terre di Ger’s

Grapevine pruning is the most ‘engaging’ phase in the grapevine’s life cycle, when both past experience and creativity are combined together. 

The selection of vine shoots and spurs for the coming year, the training system, the amount of production and the expected grape quality…. this is the time of the year when the most important decisions must be taken.

These are cold and short days, but very busy days indeed. Life is starting again from here, after a few months of rest during which the vineyard has restored itself. This process is known as “agostamento”, a perpetual and constant becoming: spurs lignify and become shoots, shoots will give birth to new buds which in turn will become fruitful sprouts and so on.

Grapevine-pruning ends right before the so called weeping of the vine. It is as if grapevines are urging time now. That is why pruning represents the most important and evocative time of the year. 

Each grapevine variety and each wineyard have their own distinctive traits. In our farm, the most used training system is Guyot (the double Guyot, typical in the Friuli area). The most vigorous grapevines are trained after the Sylvoz system, the classical permanent cordon with renewed arches.

PIWI El Masut wine and a new recipe by Ivana Frank

His majesty the resistant red wine, sweet and refined Merlot Khorus and Khantus and a special recipe designed to enhance its flavors. a Well Done! to Chef Ivana Frank and to her innovative and fresh combinations of tastes. Here is a special recipe to be kept in mind.

Steak And Sweet Potato Fries With Healthy Barbecue Sauce


INGREDIENTS
For two people

  • 600 g sweet potatoes
  • 2 sirloin steaks, 200 g each
  • 1 tbsp cornflour
  • 1 tsp salt
  • Cooking oil
  • Fresh parsley
  • Salt and pepper to taste

For the barbecue sauce

  • 120 g passata
  • 2 tbsp soy sauce
  • 4 tbsp maple syrup
  • 1 level tsp Cajun spice mix

Peel the sweet potatoes, cut into large fries (approx. 1 cm thick by 8 – 10 cm long), then wash under cold water. Preheat the Tepan to 210 degrees. Place the wet fries in a bowl, add the cornflour and salt and shake well. Scatter the fries onto the Tepan, leaving a little room for the steaks. Place the steaks on the Tepan and, for medium, turn when 3 clear beads of pink-coloured juice have appeared on the steak’s surface. Wait for another 3 clear beads of juice to appear, then remove from the Tepan and leave to rest. Meanwhile, occasionally turn the fries. To make the sauce, add all the ingredients to a small pan and briefly bring to the boil. Done. The fries are ready when they are golden brown and soft in the middle. Season the steak with salt and pepper and serve with the sauce and fries. Garnish with chopped parsley.

Terre di Ger’s Limine Bianco paired with a new recipe by Chef Ivana Frank

This is one of the best expressions of a white wine obtained from resistant grape varieties. A true Friuli Region wine, coming from the territory. Soreli grapes, a strong and structured variety obtained from Tocai grape variety, are the main component of Limine. The Sauvignon Kretos grapes adds aromaticity and balance to the wine’s taste. Chef Ivana Frank has created the following recipe which wonderfully brings together taste and flavor both on the plate and on the nose.

Prawns on chinese vegetables with cashew nuts and coriander

INGREDIENTS:
Per due persone

  • 400 g wild or organic prawns (cleaned and shelled)
  • 2 peppers – red, approx. 300 g
  • 150 g pak choi
  • 1 small red onion
  • 1 handful cashew nuts
  • 7 tbsp soy sauce, 3 tbsp honey,1 tsp cornstarch
  • Half a chilli pepper
  • Fresh coriander to garnish

PREPARATION
Preheat the Tepan to 210 degrees. Cut the peppers into bite-size pieces, roughly chop the pak choi and slice the onions. Place in a bowl. Fry the vegetables until al dente (5 minutes). Meanwhile stir together the soy sauce, honey and cornstarch in a small bowl. Finely chop the chilli pepper and add. Season the prawns with salt and add to the vegetables together with the cashew nuts. Stir in well and deglaze with the sauce. Fry for another minute. Serve the vegetables on plates and place the prawns on top. Garnish with fresh coriander.

Discover more about Chef Ivana Frank’s recipes on BORA.com.
Discover more about our Limine Bianco obtained from resistant grape varieties.

Merry Christmas and let’s start again!

The love for cycling meets our job perfectly: constantly in contact with nature, in the vineyards and orchards. The rider’s job is somehow similar to being a farmer. He works alone in every season, adapting to the environment and being part of it.

We’ve happily welcomed Peter Sagan and Team Bora-hansgrohe squad. We have spent a relaxing and easy day away from the media’s attention, in Terre di Ger’s vineyards and in the winery, chatting as friends.

It was great to spend time together and we would like to thank Ralph Denk for this opportunity.

We seize the opportunity to wish you all a Happy Christmas, in the hope that everything will start again at best.

Gianni and Robert Spinazzè

Arconi Bianco and a new recipe by Chef Ivana Frank

Our discovering of PIWI wines through Chef Ivana Frank’s recipes brings us to the Arconi Bianco. The great Sauvignon Kretos aroma and the structure of Soreli, a Friuli variety by its own nature, are mixed together. The Arconi is sapiently coupled to this new recipe that brings us fantasy and creativity both in the plate and in the wine glass.

Thanks to Bora Cooking System’s chef Ivana Frank, we have paired Arconi to a recipe that is able to exalt the wine’s characteristics. 

Aubergine Towers With Goat’s Cheese, Pistachios, Mint And Dried Figs

INGREDIENTS
For two people

  • 1 aubergine
  • 150 g soft goat’s cheese
  • 1 tbsp yogurt
  • 30 g chopped pistachios
  • 4 – 5 dried figs
  • 3 sprigs of mint
  • ½ organic lemon – zest and juice
  • Olive oil, cooking oil (e.g. cooking olive oil), salt and pepper

PREPARATION

Preheat the Tepan to 220 degrees then smear with cooking oil using the spatula. Cut the aubergine into approx. ½ cm thick slices and place on the Tepan. Season with plenty of salt. Fry the slices of aubergine on both sides until soft and golden brown. Meanwhile, grate the zest of half a lemon and coarsely chop the mint leaves and figs. Add to a small bowl with the pistachios and goat’s cheese and stir well with yogurt, a dash of lemon juice and a generous pinch of salt and pepper.
Construct the towers as follows: start with a slice of aubergine, then add 1 tbsp of creamy cheese and yogurt mixture followed by another slice of aubergine. Repeat until each tower has three layers of aubergine and three layers of creamy mixture. Garnish the mixture on top with additional mint leaves and drizzle with a little olive oil.


Discover Ivana Frank’s recipes on BORA.com.
Discover more about our Arconi Bianco, visit our website.

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