Jídlo a pití

“I’m just a small, passionate winegrower,” says Gerda Kiem. It’s just that anyone who is induced by that little word “small” to underestimate Kiem and her Mauslocherhof is making a mistake. A big mistake.

The Mauslocherhof is run by the winegrower according to clear guidelines. Kiem calls herself “an open-minded thinker who gets the best from nature with passion.” And that also means working sustainably and close to nature – both in the vineyard and in the winery. “For us, working sustainably is something which is self-evident,” the committed winegrower says, adding, “But we’ve always worked that way.”

The goal of the quality work at the Mauslocherhof is creating eloquent wines with a relationship to their zone which are authentic and have their own character. “They should be elegant, pleasant, balanced wines that reflect our commitment and our conscientious work in the vineyard and the winery,” Kiem explains. In order for it to be possible to achieve that, great value is placed at the Mauslocherhof in Cermes on an ideal selection of grape varieties. “For every plot of every single vineyard, we have considered for a long time and with great care which grape variety can best develop there,” the winegrower says.

And the care with the selection of varieties has led to a broad product line. On the red side, this encompasses Lagrein, Merlot, and Pinot Noir, and with the whites Gewürztraminer, Yellow Muscat, Pinot Blanc, and Sauvignon Blanc. As has been stated, “small winegrowers” are not to be underestimated. Ever.

Eight hectares, eight grape varieties. Well, this correspondence may well be purely coincidental, but otherwise Andreas Huber at the Pacherhof in Novacella near Bressanone leaves little up to chance. Rather, what reigns here are competence, commitment, passion, and the heritage of wine pioneers.

One of them was Josef Huber, the grandfather of Andreas who runs the estate today. Both have wine in their blood, as the Hubers’ Pacherhof in Novacella has existed since 1142. For his part, Grandpa Josef undertook quite a number of voyages of discovery on which he came across the knowledge that for the soils and steep slopes of the Valle Isarco, Sylvaner, Pinot Grigio, and Gewürztraminer would be the most suitable grape varieties. He was the first one to focus on Kerner, and today the assortment of wines from the Valle Isarco cannot be imagined without it.

But Andreas Huber does not follow in these admittedly big footsteps without preparation. He went and got educated at the Veitshöchheim winemaking school near Würzburg, Germany and today, with his competence and know-how, he sets the tone in the vineyard and winery.

Under Huber’s leadership, dry wines are created today at the Pacherhof in Novacella with a prominent fruit and a definite mineral quality. “In order for the characteristics of the vines and the earth to be maintained, we focus on gentle processing and intentionally avoid maturation in small oak casks,” explains the winegrower-slash-winemaker.

The legacy of his grandfather is therefore still alive today, even in the selection of varieties. So what grows at the Pacherhof in addition to Müller Thurgau, Grüner Veltliner, and Pinot Grigio are also Riesling and Sylvaner. And, of course, Kerner. In Grandpa’s name.

Creating long-lasting, multilayered wines with character: that is the goal that is pursued in the Cantina Terlano. Its roots as a cooperative winery date back to 1893. Tradition therefore plays just as central of a role in the grape and wine production as new knowledge and modern technology do.

Some 143 members belong to the Terlano cooperative winery today. They tend no fewer than 190 hectares of vineyards that profit from a very particular soil. “The Petersbach stream created a mud and scree cone in Terlano which distinguishes itself by a high coarse portion of stones and sand and which therefore warms up very easily,” explains winemaker Rudi Kofler.

As head oenologist at the Cantina Terlano, he is responsible for the total number of 1.5 million bottles per year, all of which carry the DOC designation. “White wines represent 70 percent of our production, so the reds don’t even make up a third,” Kofler says. In the white assortment, the Cantina Terlano has above all else Pinot Blanc, Chardonnay, Sauvignon Blanc, and Pinot Grigio, while the reds consist of Lagrein, Pinot Noir, and Merlot.

In order for the white and red wines to be able to mature into long-lasting, multilayered wines with character, which winemaker Kofler has set for himself as a goal, technological upgrades have been enlisted in recent years. Thus the storeroom at the Cantina Terlano has been expanded over time to 18,000 cubic meters. Because great wines need both time and space.

Creating a typical wine: it sounds simple, but it’s actually highly complex. Because “Typical wines have to reflect the uniqueness of the grapevine, the soil, the microclimate, the people, the location, and the specific vintage,” says Hansjörg Donà, who is responsible for his family’s Donà Estate Winery in San Paolo.

Therefore, anyone who wants to create typical wines has to not only be familiar with the location, soil, and climate down to the last detail, but also know which grape variety feels especially at home where. At the Donà Estate Winery in San Paolo (in the community of Appiano), the decision was made for Chardonnay, Merlot, Pinot Blanc, and the indigenous varieties of Schiava and Lagrein. “The foundation of our wines is formed by the traditional grape varieties,” Donà explains.

The harvest also takes place traditionally. The grapes of the Donà Estate Winery are harvested by hand – with a great deal of commitment, help from the family, and particular attention to quality. “We focus on top-quality grapes, gentle and modern winemaking technology, and long-term, sustainable planning,” explains the winegrower, who brings his many years of experience and all of his wine know-how into the winery. The goal of the efforts is authentic wines with an independent character which, both with white wines and red wines, are aged in 500 liter medium-sized oak barrels.

The aging is also a part of creating an authentic, typical wine. Which sounds simple, as was said, but is actually highly complex.

The A. von Elzenbaum Estate Winery in Termeno was mentioned in a document for the first time in 1530, and its wines officially won their first awards in 1886. So it is not surprising, then, that as a result of this, there is still a focus on tradition, on typical cultivation, and respect for nature, in view of their history that dates back nearly 500 years.

A tradition of that length could represent a burden to many, but for winegrower Josef von Elzenbaum, it is more of an obligation. He safeguards it in a tried and true, long-established manner, but at the same time he keeps his eyes open for new, innovative, interesting, and promising paths and techniques.

In spite of that, or maybe specifically because of that, the wines of the A. von Elzenbaum Estate Winery are rooted in their terroir. “For me, it first and foremost has to do with preserving the character of my wines that is typical of the location and carefully coordinating the selection of the variety to the location,” the winegrower says. Elevation, soil composition, microclimate: all of that has to be involved in the evaluation of a location in order to find the optimal grapevine.

This care with the matching has led over the years to a broad palette of wines which the A. von Elzenbaum Estate Winery has in its product line: Lagrein and Cabernet, Pinot Noir and Lago di Caldaro superiore, Gewürztraminer, Chardonnay, and Red Muscat. But it doesn’t matter which wine you sample: you will taste Termeno, you will taste A. von Elzenbaum.

A castle, an estate winery, a family of counts: what sounds like the abridged version of the plot from a dime novel is in fact that of the Englar Castle Estate Winery in San Michele-Appiano, which has been in the possession of the Khuen-Belasi counts since 1640. After a pause of more than eighty years, in 2012 they began making wine here themselves once again from their own grapes.

Because Englar Castle is found in San Michele-Appiano and thus in an area that is virtually predestined for winegrowing, grapes have from the very beginning been a part of the economic pillars of the castle estate. Up until 1930, the Khuen-Belasi counts also ran their own winery which, however, was then shut down. For more than eighty years, the grapes from Englar were then supplied to the cooperative wineries until a little less than ten years ago, when Count Johannes Khuen-Belasi began to once again make the castle wines.

“Our goal is excellent wines, and they require grapevines that grow harmoniously in a healthy environment,” says Khuen-Belasi, describing the philosophy that he follows at the Englar Castle Estate Winery in San Michele-Appiano. What results from them is a prudent selection of varieties that is coordinated with the soils and climate, cultivation methods that are close to nature, gentle work processes, and a corresponding control of harvest yields. “We intentionally reduce the yield per hectare, and specifically to match each corresponding grapevine, in order to be able to harvest top-quality grapes,” says the castle winegrower.

A total of seven hectares of grape growing areas belong to the Englar Estate Winery. They are planted with Pinot Blanc, Pinot Noir, Riesling, Chardonnay, Sauvignon Blanc, Gewürztraminer, and Schiava. A traditional assortment for a traditional estate winery.

For more than thirty years, Ignaz and Elisabeth Niedrist have been running their estate in Cornaiano, which lies in the midst of one of the classic winegrowing zones of our province and thus has the best conditions for the production of quality wines. The vineyards are located in three different cultivation areas: Cornaiano, Appiano-Monte, and Gries.

Although they are relatively close to each other, they differ fundamentally in their properties. Among other things, it is this contrast and variety which lend the wines their expression and excitement. “Our main attention goes to the soils and the particularities of the individual vineyards,” says Ignaz Niedrist. “We try to bring soil, plant, and our actions into harmony. Work is done with great dedication, with attention to nature and in a sustainable way.” Ignaz Niedrist, his wife Elisabeth, and their children Maria, Franz, and Johannes all make the effort to continue to educate themselves and use their knowledge in the best possible way. A great degree of intuition and intense experience in the vineyard are very important to them.

Work with the soil is done as gently as possible. And thus in the carefully renovated cellar of the Niedrist Estate Winery in Cornaiano, lively, harmonious wines with character are created. The red assortment includes Pinot Noir, Lagrein, Merlot, and Lago di Caldaro superiore. With the white wines, the Niedrist Estate Winery focuses on Pinot Blanc, Sauvignon Blanc, Chardonnay, and Riesling.

The Kuenhof in Bressanone makes no less than four white wines, each filled with character. The grapes are grown on steep terraces on the slopes of Valle Isarco and vinified in the estate’s historic cellar, which is protected as a historic monument and has roots going back centuries. Eight centuries, in fact.

The Kuenhof in Bressanone was first mentioned in a document in the 12th century. Back then, like so many other Valle Isarco estates, it was owned by the bishop of Bressanone. For approximately 200 years now, however, the Pliger family has run things at the Kuenhof, which has been gradually transformed into a wine-growing estate. The last, most important step in that direction was taken in 1990: ever since then, the Kuenhof grapes have been pressed on-site and the estate wines marketed independently.

All that is made possible by the cultivation area of roughly six hectares. The steep south-east-facing terraces are located at an altitude of 550 to 890 meters. “The climate is rough, but it is virtually ideal for our whites,” explains Peter Pliger, who runs the Kuenhof together with his wife Brigitte and their son Simon. By “our whites,” he is referring to four varieties: Sylvaner, Riesling, Veltliner, and Gewürztraminer.

“It is very important to us that our wines are born from a well-balanced symbiotic relationship between humans, the cultured plant, and nature,” says Pliger. And this credo also includes vinification with natural yeasts, which makes the Kuenhof whites turn out particularly long-lived and digestible. “Long-lived” being the operative word here—considering the estate is 800 years old.

 

The fact that the vacation apartments at the Santlhof in Cortaccia carry the names for “Sauvignon Blanc”, “Chardonnay”, and “Pinot Blanc” is in no way a coincidence. Not only does the Santlhof lie in the middle of vineyards on a sunny terrace high above the valley, wine is also produced here which can be tasted, among other locations, in the estate’s own Buschenschank farmhouse inn.

The history of the Santlhof in Cortaccia goes way back. It already appeared in documents as early as 1547, and specifically in a purchase document. At that time, a certain Matheus Trientner purchased the farmhouse, which was then to have numerous owners in the course of the centuries. Since 1994, it has been in the possession of Georg Mayr, who renovated it from the ground up in 1996 and also runs it today as a winegrowing estate, farmhouse inn, and farm holiday operation.

With his total of 1.5 hectares of vineyards, Mayr focuses on management that is as close to nature as possible, and specifically not just at the estate that is located at an elevation of 585 meters, but also at three other locations which Mayr works. With Chardonnay and Sauvignon Blanc, the vineyards around the farmhouse are the white wine cultivation area of the Santlhof. The red palette, on the other hand, grows with Cabernet and Schiava in the vineyards around Cortaccia and Lake Caldaro.

Thus at the Santlhof in Cortaccia, virtually the entire palette of locations is exploited which the Bassa Atesina has to offer. It’s best to just taste your way through them.

The Santerhof is located in Rio Molino, at the entrance to the Val Pusteria, which is better known for its potatoes than for its wine grapes. And yet, The vineyards of the Santerhof are the northernmost in Alto Adige, and the Santerhof itself is the northernmost winery in all of Italy. Resistance is therefore in demand here, including against fungal diseases.

For that reason, the Santerhof focuses on fungus-resistant varieties, and thus on vines that defend themselves with their own power against diseases such as mildew and therefore in normal years don’t need to be treated at all. Even in exceptional years, only organic aids are put to use at the Santerhof, since it has been managed according to organic guidelines since as early as 1991.

So at the Santerhof, they are not so inclined to follow well-trodden paths, but rather to blaze their own trails. That is shown by the organic cultivation, as well as by the concentration on fungus-resistant varieties. “We only grow the grape varieties Bronner and Regent, from which we make the best wines, and since 2008 exclusively in the estate’s own winery,” explains Wilhelm Gasser. The wines are sold almost completely right from the farmhouse.

The special climate, the soil with a high portion of silicate, and the elevation of just under 800 meters above sea level at which the vineyards are located lend the wines from the Santerhof very special flavor tones. Gasser describes his wines as having “sleek acidity, multilayered aromas, and mild tannins.”
Is that how the real Northern Lights taste?

Having several hundred years of tradition is not extremely rare with Alto Adige estate wineries, but having roots that date back 1,700 years is. In the vineyards of the Baron Widmann Estate Winery in Cortaccia, winegrowing can be traced back to the Romans. And with proof.

In 1977, during clearing work at the estate, remnants from Roman times were stumbled upon, including wooden parts of a grapevine which, with the help of findings of coins, could be dated back to the period around 300 AD.

The history of the estate winery is therefore a long one, not least because the conditions for a vineyard here are ideal. The vineyards of the Baron Widmann Estate Winery in Cortaccia are located between 220 and 600 meters of elevation on sunny, at times steep slopes which, as a result of the different locations, elevations, and soils, each create their own conditions. “We are careful to select the most suitable location for each of the different varieties on the basis of our long tradition and lengthy experience,” explains Andreas Widmann.

As early as the 1960s, the shift was already made at the Baron Widmann Estate Winery from the pergola to the Guyot trellis. “Only with Schiava did we remain with the pergola trellis,” Widmann says. In addition to the indigenous varieties, the warm locations of Cortaccia are also suitable above all else for the Bordeaux varieties, and thus Merlot, Cabernet Franc, and Cabernet Sauvignon, but the assortment also includes Gewürztraminer, Manzoni, Chardonnay, and Sauvignon Blanc.

The wines are made at the family manor in the heart of the village of Cortaccia. The venerable building is not as old as Roman times, but parts of it do date back to the Gothic period. And thus the roots do indeed run deep.

With the founding of the Cantina Produttori San Michele Appiano in 1907, an eventful success story began, and today the name stands for great wines and extraordinary quality. The 320 members of the cooperative winery work their vineyards in harmony with nature, and the secret to their success is the combination of decades of experience and constantly striving for perfection. The unique terroir, the respectful dealing with the grapes, and careful processing guarantee unique wines filled with character. In particular, the vineyards in and around Appiano offer the ideal conditions for varieties such as Pinot Blanc, Pinot Grigio, Chardonnay, Sauvignon Blanc, Gewürztraminer, Yellow Muscat, and Pinot Noir.

But for well-structures red wines, outstanding small vineyards are found at lower elevations and along the Wine Route. The mild and sunny climate forms the basis for the unique quality of the wines. Today, San Michele-Appiano is one of the most renowned wineries in Alto Adige and Italy, with wines winning prizes both within the country and abroad. Experts attribute finesse, elegance, depth, and longevity to the wines from the Cantina Produttori San Michele Appiano.

These qualities are just as valid for both the winery’s larger productions, such as the “Sanct Valentin” line, and for the super selections, such as APPIUS and “The Wine Collection”. With them, San Michele-Appiano has made a name for itself around the globe.

In the colorful mosaic of Alto Adige winegrowing, there are larger and smaller tiles. The Kiemberger Estate Winery in Terlano, with an annual production of just around 8,000 bottles, is among the smaller. Nevertheless, something would be missing if this tile weren’t there.

The Kiemberger Estate Winery is located in the winegrowing village of Terlano in the Adige Valley, with its vineyards in the village itself and in neighboring Andriano. On a total of just 1.5 hectares of grape growing areas, Chardonnay, Müller Thurgau, Riesling, and Sauvignon Blanc are grown, which form the basis for the classic Terlano wine. “The first three grow on a sandy-loamy limestone soil in Andriano, while the Sauvignon Blanc, on the other hand, is planted in Terlano, where it finds a sandy porphyry soil,” explains Norbert Kofler, winegrower at the Kiemberger Estate Winery.

Kofler has been making his own wines since 2007 and also markets them independently. “Our wines must first and foremost meet our own demands,” Kofler says. To do so, the grapes are harvested in the second half of September, they are pressed gently, and then the mash is fermented in stainless steel tanks at a constant temperature of 19 degrees Celsius. “Our wines are matured on the fine yeast, primarily in small and medium-sized oak casks, for at least eight months with the Terlano Classico and up to 32 months with the Lagrein Riserva,” the winegrower says.

The wines that are created in this way are “originals strong in character,” says Kofler, in which the properties of the soil and the vintage can be tasted. “Our wine is anything but mainstream,” the head of the small but impressive Kiemberger Estate Winery says. He goes on to add, “And yet it is somehow classic.”

Nine generations of winegrowing and a farm name that goes back to the Latin. That is the Glassierhof in Egna, at which the Vaja family also shows that a long history in no way means standing still. The decision to run the vineyards organically and to turn the harvest into wine in their own winery was made in 2005.

But let’s begin with the history. The name “Glassierhof” goes back to the Latin term clausura which the estate was called, as it was enclosed by a wall.

Earlier on, it was common to surround the farmstead with an enclosing wall in order to protect the crops. This precious product that is worthy of protection today is the wine which the Vaja family produces from organic grapes that they grow at the farm. “With around two and a half hectares, our grape growing areas that are situated at 220 meters above sea level in the Villa district of Egna are in fact manageable, but nevertheless we focus on variety,” says winegrower Stefan Vaja. Some 35 percent of the area is each devoted to Pinot Blanc and Lagrein, followed by Merlot and Cabernet, which together occupy a quarter of the area, as well as a small section of Chardonnay.

In addition, the operation has Gewürztraminer in Sella, Sauvignon Blanc in Montagna, and Pinot Noir in Mazzon (Himalaya). With this mix, a tradition is continued that goes back a long time in the Vaja family. The Glassierhof has been in their possession for no fewer than nine generations, so winegrowing is in their blood. But what is newer, and substantially newer, is the decision to no longer supply the harvest to a cooperative winery, but rather to make the wine themselves. They have been doing that at the Glassierhof since 2007. And they have done so with great success.

Under the sign of the raven, Stephan Pramstrahler of the Grottnerhof in Fiè produces multifaceted wines, all of which carry the name of a different bird – “A bird with great character,” as Pramstrahler emphasizes. For the old Grottnerhof, winegrowing in any case means a new future.

In 2007, Pramstrahler, who runs the Hotel Turmwirt in Fiè, purchased the dilapidated Grottnerhof in Novale di Fiè and thoroughly renovated it – with a great deal of care and respect for the history of the farmhouse. Thus great pains were gone through to preserve the traditional wood-paneled Tyrolean Stube parlor, the curing kitchen, the oven, and the vault over the hallway. “In the cellar, there are even still old wine barrels that tell of earlier times,” the owner tells us.

And the barrels fit perfectly, since in its new life, everything in the Grottnerhof revolves around wine. Or, more aptly: around multifaceted wines with lively, mineral-rich tones and a special finish: Sauvignon Blanc, Gewürztraminer, Pinot Blanc, and Pinot Noir that reflect the character of the surroundings. And those of the people who stand behind them. “The maturation of our wines takes place in stainless steel tanks and in large wooden barrels,” explains Pramstrahler. “That requires great attention and a lot of patience.”

What remains is just the question about the “birds with great character” that decorate the labels of the Grottnerhof bottles that were designed by artist Florin Kompatscher. And especially the question as to why the common raven was chosen as the “coat of arms bird”. The answer is simple: not only is the raven indigenous to the Novale di Fiè, it can also be trained very well. And above all else, it is highly intelligent.

The Radoarhof in Velturno is situated at no less than 850 meters above sea level – and directly at the Chestnut Path in the Valle Isarco. It is thus one of the highest winegrowing estates in Alto Adige. And one on which Edith and Norbert Blasbichler have been working strictly biodynamically for a quarter century: according to the phases of the moon, with herbal teas, and with exclusively natural yeasts.

But biodynamic or not, it doesn’t matter: work is work. The leaf trimming of the vines that are up to forty years old takes place at the Radoarhof just like everywhere else, and it is also taken just as seriously. And yet the work in the vineyards of the Radoarhof that are situated at 900 meters and encompass three hectares differs fundamentally in many ways from those that are more conventional, and that is also reflected in the results: Norbert Blasbichler is convinced that “The use of biodynamic preparations, various herbal teas, the planting of greenery, and the consultation of the phases of the moon yield special grapes.”

Contributions to the “special grapes” are also made by the slate soils and the constant sunshine. And they are also processed specially in the winery. For the fermentation, for instance, only natural yeast is used, and the wines – Müller Thurgau, Kerner, Zweigelt, and Pinot Noir – are allowed to mature after that for nine months, some of them in large oak barrels.

And by the way: at this winegrowing estate so close to the sky, top-quality distilled spirits are also produced. Biodynamically, of course.

The Köfererhof in Novacella works with special vineyards and under special conditions. At an elevation of nearly 800 meters, the climate is somewhat harsher, the temperature differentials between day and night are greater, and the grapes mature somewhat later than in the classic grape growing zones. But who says that all that has to be a disadvantage?

In any case, the Köfererhof in Novacella (in the community of Varna) is among the oldest winegrowing estates in the Valle Isarco. The ancients already knew to appreciate the harsh conditions here around the Novacella monastery. And so do Gaby and Günther Kerschbaumer, who today are responsible for the 5.5 hectare vineyards of the Köfererhof. “With certain work, harsh conditions are in no way negative,” says Günther Kerschbaumer, “and they even contribute to the creation of intense, mineral-rich, juicy, and complex white wines.”

As a passionate winegrower, he certainly knows that, and some 48,000 bottles of this wine leave the winery at the organically managed Köfererhof year after year. They are exclusively whites, first and foremost Sylvaner, Gewürztraminer, Riesling, Müller Thurgau, and Kerner. The harvest of the latter provides particular challenges, since there is actually not one Kerner harvest, but rather three. “With the first one, especially fresh wine is made; with the second, the bulk is harvested, and with the third, a complex, complete wine is created,” Kerschbaumer says.

So that’s a lot of work under harsh conditions. But who says that all that has to be a disadvantage?

The Pitsch am Bach Estate Winery in Bolzano lies between Santa Giustina and Santa Maddalena, and therefore right where the Santa Maddalena wine originated. And apropos of origins: the farmhouse itself dates back to the fourteenth century, and its first owner was neither a farmer nor the clergy, and not even someone from South Tyrol.

The farm was first mentioned in a document from 1350, and specifically as the property of a banker from Florence named Boccia. Over the course of the centuries, the Italian name that was unusual for South Tyrolean tongues was gradually adapted to the local language usage until “Boccia” turned into “Pitsch”.

Today, Paul Schweigkofler and his family are now the eighth generation to run the Pitsch am Bach Estate Winery. The 3.4 hectares of vineyards lie on slopes with a southwestern exposure at an elevation of around 300 meters on dry alluvial gravel deposits with a high degree of sand and a medium humus content. The best conditions above all else for Lagrein and Schiava from which – it goes without saying! – a classic Santa Maddalena is also made at Pitsch am Bach. In addition to that, Gewürztraminer and Yellow Muscat are also grown.

“We take care of our vines as naturally as possible and with the vinification, as well, we pay attention to traditional techniques,” Schweigkofler adds. So it can be seen that the long history of the farmhouse, the family tradition, and the Santa Maddalena background have all deeply left their mark at Pitsch am Bach in Bolzano. And they reach all the way into the daily work.

When real estate agents say that a home has “potential”, then you usually think that you’re standing in front of ruins. Against this background, the Putzenhof in Laives-S. Giacomo had a heap of potential back in the 1950s. And in actuality, the Schweigkofler-Mottironi family took full advantage of it.

In 1956, Viktoria and Johann Schweigkofler bought the Putzenhof in S. Giacomo, a part of Laives. The vineyards were old, some of them hadn’t been tended for years, the buildings were dilapidated, the approach on the road was arduous. But behind that realtor’s word “potential”, the Schweigkoflers recognized the reality: “The vineyard at the foot of a porphyry wall, the slopes with a southwestern exposure, and the climatic conditions were virtually ideal for winegrowing,” says grandson Roman Mottironi, who runs the estate winery today.

The ideal conditions were exploited by the owners over three generations to turn ruins into a functioning estate winery. Today, it has grape growing areas of 5.5 hectares that are worked in a manner close to nature. For instance, herbicides have been avoided for years.

And thus the raw materials grow for a series of wines: gentle and close to nature. And likewise created gently in the cellars of the Putzenhof in Laives are a white assortment with Chardonnay, Sauvignon Blanc, and Kerner as well as a red line with Lagrein, Pinot Noir, and a Colli di Bolzano cuvée made from Schiava, Lagrein, and Pinot Noir. Some 37,000 bottles are filled every year. So the potential of the Putzenhof has in fact proven itself with numbers.

WeineWolf – the product of a passion for nature. “Making wine from what Mother Nature provides” – that is the philosophy that persuaded Wolfgang Ladurner to become a vintner. What was originally a dream developed over the years into a project and was finally fulfilled in the form of a winery of his own. As a boy, he spent many days in the vineyards and became familiar with the rhythm of the vines. In 1990 Wolfgang Ladurner founded W.Ladurner GmbH, a company that specialized in importing and selling recycling plants. But at the back of his mind he was always dreaming of making his own wine. In 2002 he moved a step closer to his goal by buying a first plot of land, which he started to cultivate in 2004.

How he was going to do it was clear from the start: His vineyard was to be terraced and laid out for dense planting to obtain optimum results from the site. Step by step, he hunted out other sites in Caldaro that had the location, climate and soil to offer ideal conditions for wine-growing. With the foundation of the WeineWolf company in 2013, Wolfgang Ladurner’s childhood dream of making wine out of a passion for nature finally came true. His next goal is to build his own cellar, a project that will bring the Ladurner family and lovers of wines from WeineWolf still closer together.

Stroblhof is a farm (‘maso’) with a long viticultur tradition: as early as 1600 documents mention winegrowing at this estate. It seems that from these early times, grapes were grown here at the base of the steep cliffs of the Mendelpass and benefitted from the optimal soils and unique diurnal temperatures variation.

We continue to work hard at this farm – both in the vineyards and the cellars – with the single minded scope of producing top quality wine. The low and select production allows us to guarantee the high quality of the wines. In fact, from 5.5 hectares, we only produce a maximum of 40,000 bottles, half of which is white, the other red. The altitude of 500 meters above sea level is an additional advantage to producing wines of unique character, good acidity, and with a good aging potential.

Stroblhof ranks with the top estates of South Tyrol and is the founding member of the small growers association, “Vignaioli dell’Alto Adige.”

The tradition of winegrowing at the Tschötscherhof in Castelrotto has both a museum side and one that is most definitely still living. Thus not only is old agricultural equipment exhibited here, but their own wine is made, as well – both then and now with success.

For over a century, grapes have demonstrably been grown at the Tschötscherhof in the Castelrotto district of San Osvaldo, with just the venerable grapevine in front of the farmhouse being over a hundred years old and thus living proof of the winegrowing tradition. Within that context, the farmhouse with its grape growing areas is situated at an elevation of 750 meters. “Thanks to the southwestern exposure of the slope and the especially mild climatic conditions, though, it is in fact possible to achieve outstanding grape quality,” explains the young grower Andreas Jaider.

He is a trained winegrower and bears the responsibility for the wine pillar of the Tschötscherhof in Castelrotto. Under his aegis, their own wines are made at the estate for which Jaider has also won awards, including the white wines (Müller Thurgau, Sylvaner, Kerner, and Gewürztraminer) and the reds (Blauer Zweigelt and Pinot Noir).

The fact that he is standing on the shoulders of his forefathers with what he does is made clear not least by the Agricultural Museum which the elder boss Michael Jaider set up around 15 years ago in the estate’s barn. Old equipment tells of the early life on the farms in and around Castelrotto. And thus of the winegrowing tradition of this landscape which is otherwise characterized by the Alps.

History consists mostly of rock. At the Larcherhof in Bolzano-Rencio, for instance, the wines age in large wooden barrels in a cellar that dates back centuries. But even more impressive are the powerful Lagrein grapevines of the Larcherhof which themselves are more than a hundred years old. As can been seen with them, history lives.

The vineyards of the Larcherhof in Bolzano-Rencio belong to the classic Santa Maddalena cultivation zone which is distinguished by a mild, nearly Mediterranean climate, by hot days and cool nights at the time of maturation, and by warm porphyry soils and loose alluvial soils. The Spögler family has five hectares of grape growing area here. “We manage our vineyards in an environmentally-friendly way that is close to nature, without herbicides or insecticides,” explains Hans Jochen Spögler.

The vineyards are planted with Merlot, Schiava, and Pinot Grigio. And above all with Lagrein, which is to be understood as such a typical variety for Alto Adige. From the vineyards of the Larcherhof in Bolzano-Rencio, it is made into wines of different forms: Lagrein, Lagrein Kretzer rosé, Lagrein Riserva. The winegrowing tradition of the Spögler family, which runs the Larcherhof, dates back to 1893. But only since 2008 have they been making and bottling their own wines. In the meantime, production has risen to 45,000 bottles per year, a figure that will continue to grow further in coming years.

Baron Sigmund von Kripp founded the Stachlburg wine estate in 1990. This year the first vineyard was planted with Pinot Noir (Blauburgunder) and Chardonnay. Since 1992, red and white wines are pressed in our basement of Stachlburg. The castle itself is family owned since 1547.

The altitude of 650m demands special grape varieties, which, particularly on the Partschinser soil on the sunny south-facing hillside, produce exceptionally intense wines. With great care, all wines are aged and rested in our cellar in steel tanks or in barrels.
The wines are generally characterized by a particular fruitiness, an elegant acidity and a delicate structure. At times, also the fortunate exposition to the sun position and the careful thinning can produce fairly full-bodied wines. Other locations are found in the low-lying village of Andrian where with an altitude of only 300m, there is a privileged climate for rich and mineral wines.

“Class instead of mass” as the saying goes, but at the Jürgen Weitgruber Estate Winery in Merano-Maia Alta, that is a specification that is followed consistently. In the vineyard, in the winery, and in the no less than 1,500 hours of work by hand every year.

The district of Maia Alta in Merano lies somewhat above the center of the old capital of Tyrol, with its slopes being sundrenched and hot in the summer with the nights significantly cooler. The particular microclimate contributes to high grape quality and a broad spectrum of aromas in the wines that are obtained from them.

On top of that, the vineyards of the Jürgen Weitgruber Estate Winery are located at elevations between 300 and 600 meters and are therefore planted on very different soils: from fine sandy and warm to rocky with a rich skeleton. “So all of our grape varieties find the conditions that are suitable for their needs,” explains Weitgruber.
The estate winery’s product line comprises Pinot Blanc, Kerner, Schiava, Lagrein, Pinot Noir, and Regent, and what is made from them are crisp, fruity, fresh white and rosé wines and harmonious red wines filled with character. Wines that have to fulfill two characteristics in the philosophy of the Weitgruber family: “Our focus,” the winegrower explains, “lies in being and remaining authentic and providing people with joy in our wines.”

And that may sound like a platitude, but that, too, is pursued consistently at the Jürgen Weitgruber Estate Winery in Merano-Maia Alta: in the vineyard, in the winery, and in the 1,500 hours of work by hand every year.

If someone is looking for a suitable location for a winery specializing in sparkling wine, then a former monastery would be right at the top of the list. And the Braunbach Winery specializing in sparkling wine in Settequerce near Bolzano is housed precisely in one of them. And because there is an obligation to tradition, the sparkling wine here is produced strictly according to the classic méthode champenoise bottle fermentation.

The history of the monastery building in Settequerce goes back over 800 years. Presented as a gift from the bishop of Bressanone to the Teutonic Order, at some point it had to be abandoned. But in order for it not to fall into disrepair, the former monastery winery was renovated and the Braunbach Winery was set up in it. Its specialty, sparkling wine, is produced strictly according to the traditional process. And that means: aging on the yeast, manual riddling, and then the removal of the yeast from the bottles, known in the industry as “degorging”.

At Braunbach, they are especially proud of the classically fermented sparkling wine Braunbach Brut. “It matures for 36 months on the fine yeast and is captivating through its fine-grained perlage and its fresh, youthful, and stimulating character,” explains Hans Kleon, head of the Braunbach Winery specializing in sparkling wine.

in addition to sparkling wines, the Braunbach Winery also makes white and red wines: Merlot, Lagrein, Cabernet, Chardonnay, Sauvignon, and Gewürztraminer. And Kleon also knows their secret: “The geological and microclimatic conditions of our areas of cultivation provide the basis for juicy, quaffable, but also complex wines with a strong character of the zone,” he explains.

With 50 hectares of grape growing areas, the Manincor Estate Winery in Caldaro is one of the largest in all of Alto Adige. And also one with some of the richest traditions: grapes have been grown here for more than four hundred years, a tradition which Count Michael Goëss-Enzenberg continues – along new paths that are actuality old.

Count Goëss-Enzenberg, who is himself a trained oenologist, has focused on biodynamic cultivation in his estate winery since 2005, and that means: the revitalization of the soil with compost, special sowing of greenery, allowing chickens, sheep, and bees in the vineyard, and last but not least creating herbal teas with which the grapevines are treated. Chamomile helps the plants to overcome situations of stress, stinging nettle tea gives them energy, and horsetail herb supports the healing of injuries.

But as old as the knowledge about cultivation is at the Manincor Estate Winery in Kaltern, that’s how modern the winery is, which was built underground three stories below the vineyards. In the end, the grapes from a half million vines are brought together here, and a total of fifteen different grape varieties are made into wine here. But in spite of the size, the work in the winery is still always work by hand – with a particular attention to small scale: “Also trying and doing our best possible work even down to the smallest detail is our path to the highest natural quality,” says Count Goëss-Enzenberg. Because, “For me, wine is the greatest sensory expression of agricultural culture.”

And at the Manincor Estate Winery in Caldaro, they know their way around with focus on the senses, with passion, with authenticity, and with heart. For more than four hundred years. After all, a free translation of Manincor is “hand on heart. ”

An estate winery also lives from strong personalities. The Castel Juval Unterortl Estate Winery in Castelbello at the entrance to the Val Senales has three at the same time: the king of mountain climbing, Reinhold Messner, is the owner, and Gisela and Martin Aurich run it as tenants. Three heads for one estate winery, so to speak.

While Reinhold Messner most likely needs no further introduction, in the context of his estate winery it is worthwhile to take a closer look at the Aurichs. They have dedicated themselves to wine and distilled spirits since 1992. In the Castel Juval Unterortl Estate Winery, they are responsible for 30,000 bottles that are produced here year after year: Müller Thurgau, Riesling, Pinot Blanc, and Pinot Noir, whose very particular character is passionately looked after by the Aurichs. As their credo goes, in the end it should be possible to taste the characteristics of the grape variety, the soil, and the microclimate.

Their newest child is a rosé, with the description of which Martin Aurich waxes eloquently, “Our Pinot Noir rosé is salmon-colored, stimulating, and multifacetedly fruity, its flavor is seductively full and lasting,” says the winegrower, who has taken under his wing the production not only of wine, but also of grappa at the Castel Juval Unterortl Estate Distillery.

With Martin and Gisela Aurich, the threads are woven together of the Castel Juval Unterortl Estate Winery and Estate Distillery. In the castle, they are the winegrowers and distillers of the king. The king of mountain climbing, but a king nevertheless.