In 1998, Gisela Schneider and her brother Heinrich took over their parents' property. They decided to establish a gastronomic restaurant there. The sommelier training was an important step towards achieving this goal: she completed it at 24 years old. In 2008, Gisela won the South Tyrolean Wine Culture Award. The restaurant has had a Michelin star since 2009.
Wild herb fagottini with a Terlan Sauvignon Quartz.
30-day aged Sarentino Tyrolese Grey smoked with Salorno moss, chickweed and grilled sunflower seed cream, Peter Dipoli Cabernet-Merlot
My favourite wines...luckily, I can't comment.
Which is why I say: everything that's good. I like wines which reflect their country, which are challenging, and wines in which you have to invest a little bit. For example: Viribus Unitis by Andi Sölva & Kiemberger.
One Thousand Wines is the name of my wine list, a thousand wonderful drops I have discovered over the years. Known or unknown, wines make up a world as diverse as nature. I never tire of discovering new ones. This is why I think it's important to keep an open mind. For the cuisine at Terra, I willingly suggest South Tyrol wines as the ingredients are also regional.
