Vinařství v Jižním Tyrolsku

Wineries are something almost sacred for wine connoisseurs. And at the Muri-Gries Monastery Winery, that impression may be even stronger. After all, up until the end of the eighteenth century, the rooms which are used as a winery today were the church of the Augustinian seminary at that time. And even today, the winery is reached directly through the cloister of the monastery.

The connection between wine and monastery which has already existed for centuries therefore also becomes clear at the monastery complex. Thus the heart of the vineyards, the monastery meadow, is still a part of the monastery complex today in the Bolzano district of Gries. In addition, the grapes from other vineyards in and around Bolzano and the Oltradige also come to the monastery winery.

The proprietor of the winery and the estate is the Benedictine Community of Muri Gries, while the daily work concerning wine lies in the hands of laymen, first and foremost winemaker Christian Werth. He describes the wines from the monastery winery as “elegant, linear, emphatically typical to the variety, powerful, and closely connected with their origins.”

Special attention is due to the Lagrein. “We want to display this traditional variety in all of its facets: from the rosé known as Kretzer to the Lagrein that is traditionally matured in large wooden barrels to the Riservas, which are carefully aged in small oak casks,” says Werth.

Thus it is no surprise that great emphasis is placed upon tradition at the Muri-Gries Monastery Winery. As well as on continuity, striving for quality, and the bond with nature and the cultural landscape. Values, it is to be understood, are upheld in a monastery.

A tradition that goes back to 1764, when the Campi estate was built on the site of our current winery. Nals Winery was founded in 1932 and with the merge of Margreid Winery in 1985, Nals Margreid was established. The vineyards are distributed throughout 14 areas with a total of 160 hectares cultivated by 138 wine-growing families between Nalles in the Adige Valley and Magré in the southern part of Alto Adige. Because of this, the Nals Margreid Winery draws from the unique potential of the entire region along the right bank of the Adige. In this very particular strip of land, at elevations between 200 and 900 meters, the grapes mature with multilayered terroirs, each having its own soil composition, microclimate, and sunshine.

The protective arc of the Alps to the north, the Mediterranean influences from the south, the 1,800 hours of sunshine each year, and temperature differentials between day and night of up to 20° C allow the grapes to thrive with unique characters that reflect their terroirs in the flavor spectrum of Pinot Blanc, Sauvignon Blanc, Chardonnay, Pinot Grigio, Merlot, Cabernet Sauvignon, and Pinot Noir: from Alpine-fresh to fruity-elegant. The demand for quality and uniqueness is also expressed in the architecture of the winery building at the Nals Margreid Winery. Reddish-brown exposed concrete walls rise up nine meters into the sky. In between is the barrique cellar with the small oak casks, spanned by a colossal, asymmetrically folded roof.

With the careful restoration of the old manor into the headquarters and the “1764” wine bar, the synthesis of the historical buildings with the international prizewinning contemporary architecture has achieved perfection. This is where the wines of the Nals Margreid Winery can be experienced with professional sommelier advice at various levels. These include, for example, Sirmian, which was crowned as the Best White Wine in All of Italy by the renowned Italian wine guide Vini d’Italia from Gambero Rosso.

An estate winery in the midst of the city? The Nusserhof is precisely that. Its areas of cultivation lie in Piani di Bolzano and in Costa di Sotto. Heinrich Mayr and his daughter Gloria work here under strict procedures, which in plain language means: only with indigenous grape varieties and organically certified since 1994.

Just the father-daughter team already shows that the Nusserhof is a pure family-run operation. Heinrich and Gloria function as agronomists, oenologists, sales force, and office managers at the same time. That is also possible because with four hectares, the grape growing areas of the Nusserhof are manageable.

The head boss Heinrich Mayr speaks of “harmonious vineyards” and of “warm, airy soils” on the Isarco River on which he grows exclusively indigenous grape varieties: Blatterle, Lagrein, Schiava, and Teroldego. when asked about his goals for the estate winery, Mayr responds, “Our goal is to completely exhaust their potential and to increase even further the quality of our wines through adapted cultivation and winemaking methods.” So already today, the bar has been set high. Thus the Mayrs place great value upon the highest quality of the grapes, low yields, and a long aging of the wines in barrel and bottle. The result is structured, mineral-rich, elegant, lasting wines that are not heavy with a moderate alcohol content – “very personal wines,” as Mayr says.

And by the way: the Nusserhof is the home farm of the beatified resistance figure, Josef Mayr-Nusser.

“My wines are made for people who know that wine is much more than just a drink.” Klaus Lentsch’s credo indicates the path that he follows with his Klaus Lentsch Estate Winery in San Paolo. The path to cru wines from the Valle Isarco, fresh white wines from the Oltradige, and powerful reds from the Bassa Atesina.

Lentsch comes from a winegrowing family rich in tradition from Bronzolo in the Bassa Atesina. In 2008, along with his wife Sylvia, he put his winemaking knowledge on his own two feet and founded the Klaus Lentsch Estate Winery in San Paolo. The goal: to blaze new trails and also create wines that are typical for the region.

“The region” in that regard is not just San Paolo or Oltradige. Rather, under the Klaus Lentsch name, three winegrowing areas are tended which are completely different and yet classic. On five hectares in San Paolo, three hectares in Campodazzo, and two more in Bronzolo, Pinot Noir, Pinot Grigio, Pinot Blanc, Grüner Veltliner, Gewürztraminer, Yellow Muscat, and Lagrein all grow.

But it doesn’t matter at all where the vineyards are located: “Striving for quality already starts in the vineyard, and specifically right at the vine,” Lentsch says, “and it continues in the winery and the marketing.” Only when the ideas about quality encompass every link of the chain are outstanding wines created. Those that are more than just a drink.

The imposing church, which also decorates their logo, is a witness to the importance which the town had in the Late Middle Ages – not least because of the favorite wines from the area. At that time, San Paolo was the main village in Oltradige, and even today, historical winegrowing farmhouses line the picturesque lanes.

Top wines are now produced, such as Sanctissimus, made from Pinot Blanc vines that are more than one hundred years old, or the Praeclarus sparkling wine, which is aged to perfection in a bunker from the Second World War. A total of two hundred winegrowing families tend 185 hectares of vineyards at elevations ranging from 300 to 700 m above sea level. In 2019, they completely redid their product line. Allow yourself to be surprised!

The Tiefenbrunner Estate Winery in Niclara is among the oldest in Alto Adige. It has been in the family since 1675 and a winery since 1848 – today the Turmhof Castle Winery. It is not without reason that it carries its lordly name, since it is housed in the historical manor of the same name and is surrounded by a park that is worth seeing.

In order to do justice to these surroundings, the Tiefenbrunner Estate Winery has consistently focused upon quality. That begins in the vineyards that are located around the estate winery in Niclara, but also in Cortaccia and Magré. “Some of the rare slopes with a southern exposure are a genuine stroke of luck, since they are virtually ideal for our Bordeaux varieties,” explains Christof Tiefenbrunner, who also obtains for his winery grapes from Aica di Fiè (Sauvignon Blanc and Pinot Noir), Bolzano (Lagrein), and Montagna/Pinzano (Pinot Noir).

“Our vineyards cover the impressive range from 200 to 1,000 meters above sea level, the soils are correspondingly widely varied, and thus we find the suitable location for every variety,” the winegrower says. From their own grapes and those of contract growers, what comes into existence in the Turmhof Castle Winery are complex wines that are typical of their variety and capable of aging which receive the necessary maturation time in the cellar. And because a long history is always associated with great responsibility, that is taken especially seriously in the Tiefenbrunner Estate Winery.

Thus great value is placed upon sustainability and the protection of natural resources – and that didn’t just start today: the winery has been provided with electricity from its own hydroelectric plant since 1910.

The term “member” is avoided at the Cantina Tramin, with “co-owner” being preferable when it comes to the 300 winegrowers who form the cooperative. After all, the entire foundation of the winery that was founded in 1998 is based upon its winegrowers, their families, and the 260 hectares of vineyards that they tend.

The vineyards of the inhabitants of Termeno lie at elevations from 250 to 850 meters, and therefore a broad palette of locations, soils, and microclimates can be drawn upon. For the work in the vineyards, there are strict specifications, and at the Cantina Tramin, great value is placed above all else upon the precise timing of the harvest. “Our specifications form the basis for the constantly high quality of our wines, for their extraordinary aroma tones, and the flavor with prominent fruit,” explains winemaker Willi Stürz.

And precisely the prominent fruit also has natural causes, first and foremost the large temperature differentials between day and night. “During the day, the warm, dry Ora wind from Lake Garda blows over our vineyards and prevents the occurrence of rot,” Stürz says. And at night, the temperatures sink to 10 degrees C. and below. The mix of, on one hand, nature being especially gracious and, on the other hand, the care, diligence, and consistency of the co-owners is therefore the Cantina Tramin’s recipe for success, from which the winery’s calling card profits: Gewürztraminer. Thus the Epokale is the first white wine from Italy to score 100 out of 100 points from the Wine Advocate of Robert Parker.

The Ritterhof Estate Winery in Caldaro can assert that it is the best place for Alto Adige winegrowing. Or that it has the best address. After all, the building number says it all: Alto Adige Wine Route No. 1.

Eva Kaneppele run the family estate winery with care, prudence, consideration, and a philosophy that can best be expressed with colors. “Brown stands for the soil, the origin, the terroir; green means growth and symbolizes our careful approach to nature; while blue stands for the grapes that are harvested by hand and with care,” explains Eva Kaneppele.

And the three colors also correspond to the three lines of the estate winery. Brown is the color of the Terra line, and thus of down-to-earth Alto Adige wines, while green decorates the Collis line for which only completely mature grapes from the best terraced slopes are used. Blue, on the other hand, stands for the top line Rarus, consisting of wines that are carefully aged in small oak casks. But it doesn’t matter which line or which color: “Our wines have character. Every bottle is unique.”

And uniqueness is provided by the vineyards of the Ritterhof, which are distributed from Salorno all the way up to Renon. The product line is extremely broad, ranging from Red Muscat to Merlot and Lagrein all the way to Pinot Noir and Gewürztraminer. And, it goes without saying, Schiava. That is a bow to the winegrowing tradition by the Ritterhof Estate Winery. And innovation is provided by the fungus-resistant varieties with which the Ritterhof Winery is experimenting.

Steep locations require a lot of work, sweat, and devotion, but they certainly also have their advantages. Thus 190 hectares of cultivation area are divided among the same number of members of the Cantina Kurtatsch at elevations from 220 to 900 meters – and all of that in just one community.

That is unique in all of Europe. And this winery also holds another record: Andreas Kofler is responsible for the young and dynamic team, and he took the helm in Cortaccia at the age of just 32 as the youngest president in the history of Alto Adige cooperative wineries. “In our vineyards, every grape variety finds its optimal location, its ideal terroir,” Kofler says.

The lower locations are among the warmest in Alto Adige and are ideal for Cabernet Franc, Cabernet Sauvignon, and Merlot. “The soil composition between Cortaccia and Termeno is completely similar to that of Pomerol in France,” the president explains. But up to 900 meters, on the other hand, grow varieties that prefer to have things cooler and airier and thrive best on calcareous dolomite soils – following the strictest guidelines for sustainability.

With a firm commitment and great respect for nature and resources, that is how unmistakable terroir wines that are strong in character are created at the Cantina Kurtatsch. “They each reflect their location without embellishment,” Kofler says, as he also tips his hand on the simple recipe as to why that is so: “In the winery, we just let the wine reveal itself.”

Working in harmony with nature and not against it is the credo to which Alois Lageder has dedicated himself as one of the first with his estate winery in Magré. The expression of that is the strictly biodynamic method of cultivation in the family’s own 55 hectares of vineyards.

Recognizing the estate as a self-contained microcosm with a diversity of plants and animals: that is what biodynamics professes, according to which the Lageder Estate Winery is oriented: “As an estate winery, we have set ourselves the goal of maintaining and expanding this complex ecosystem,” explains Lageder.

And a second goal is pursued in Magré: the palette of grape varieties of the Lageder Estate Winery ought to reflect the diversity in Alto Adige – as should the wines that are made from them. They are subdivided into classic grape varieties, compositions, and masterpieces. With the classic varieties, the product line ranges from Gewürztraminer to Lagrein to Schiava, while the components from the vineyard and the winery for the compositions are newly combined with each other each year. In that way, no vintage is similar to another.

The flagship of the Lageder Estate Winery is the masterpieces. “With these, we strive to perfect all of the aspects of winemaking,” says Lageder. Nothing less than perfection is therefore the goal. But within that context, Alois Lageder as both a lover and patron of the arts (the Löwengang Manor as the headquarters of the estate winery is an eloquent sign of this passion) is well aware that perfection is unattainable. But one can always try to get as close to it as possible.

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.

“Good wine requires one thing above all else: character.” This conviction leads Peter Wachtler with his work at the Taschlerhof in Bressanone. Since the early 1990s, this has consisted of making four white wines whose longevity, fruity bouquet, and a trace of the exotic have been attested to.

Wachtler himself asserts that the Taschlerhof at the southern part of Bressanone works “with the right portion of passion and a tiny bit of boldness.” In plain language, that means that he is pleased to exchange information with his winegrowing colleagues throughout all of Europe, but he still follows his own path in the vineyard and the winery.
That all begins in the Taschlerhof’s vineyards at an elevation of over 500 meters, where the not very fertile slate soils, southeastern exposure, and intense rays of the sun are ideal for white wines. Wachtler places great value here upon purposefully reducing the yields and only harvesting the grapes “at their absolute physiological maturity,” since, “Only in that way are the quality and the typical characteristics of the extreme growing locations maintained.”

At the Taschlerhof in Bressanone, the concentration is on four varieties: Sylvaner, Riesling, Kerner, and Gewürztraminer. Around 60 percent are matured in large acacia barrels, and around 40 percent in stainless steel tanks. “My young wines mature through late spring with constant contact with the fine yeast,” Wachtler says, “and for that reason they are only ready to drink by late summer.” Individual wines, as we learn, need time.

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.

With 224 members and 350 hectares of cultivation area in Gries, San Maurizio, Settequerce, S. Giorgio, Cologna, Santa Maddalena, Coste, S. Giustina, and Renon: the great strengths of the Bolzano Winery is its diversity. So in the higher locations that range up to 1,000 meters, Sauvignon Blanc and Gewürztraminer dominate, while at the medium elevations, it is Schiava. Further down, Cabernet and Merlot are planted, with Lagrein in the valley areas. The wines are made in the winery building with its futuristic appearance.

In narrowest terms, the Bolzano Winery is relatively young. It was launched in 2001 but is actually the result of a merger between the much older, established Bolzano wineries of Gries and Santa Maddalena. For that reason, tradition holds a major emphasis from the members, as does managing their often steep vineyards in a sustainable manner that is close to nature. “Working the soils and grapevines in a gentle manner is an important matter to our winegrowers,” says President Philipp Plattner.

In the meantime, the caution and prudence does not stop in the vineyard, but continues on in the winery. It is the first one in all of Italy to have been awarded the “KlimaHaus Wine” quality seal for energy efficiency and sustainability. Even in the winery, the focus is on slowing things down. That is where winemaker Stephan Filippi wields the baton and explains, “Because the processing takes place according to the principle of gravitation, the grapes are transformed in the most gentle way.” The result is unique, unmistakable quality wines. And great variety which in and of itself is worth a closer look.

From Karl to Josef to Johannes: for a good forty years now, the baton of wine production has been passed on at the Bergmannhof. From father to son to grandson, from Pichler to Pichler. But the Pichler’s relay race with grapegrowing is substantially longer than that. It dates back to the year 1851 in which the family came into possession of the Bergmannhof.

As early as the seventeenth century, the Bergmannhof in Riva di Sotto-Appiano appeared for the first time in documents, and for nearly 170 years, the Pichler family has been operating it. But only in 1978 did Karl Pichler and his son Josef decide to go their own way and make wine themselves out of the grapes from their 2.5 hectares of vineyards. From the very beginning onward, great value was placed upon careful, prudent dealings with the vineyard and the vines, which also meant upon a lot of work by hand. “We try to work as close to nature as possible through the smallest targeted interventions,” Josef Pichler explains, “and thus to get the best from our grapes vintage after vintage.” Within that context, it comes in useful for Pichler that within that work, tradition and innovation flow together – in the form of knowledge from three generations.

Both of those ensure that the care and prudence continue, in the winery as well. “The maturation of our wines takes place for the most part in large wooden barrels with long periods of contact with the yeast and minimal use of sulfur, and we do without unnecessary fining and filtration,” Pichler says, describing the signature at the Bergmannhof. It is the signature of three generations.

We give our fellow men and women a better understanding of sincere wine through natural sensory perception. We say “less is more”, we deal with our resources gently, and we hope to stimulate reflection. We see the soil in our vineyard as the most important ASSET.

Our task is to protect the vineyards, to create an environment for them in which they feel good. Nevertheless, we have to admit that winegrowing is an intensive form of agriculture. For that reason, we have decided to work together with nature, to stand by the grapevines in support, and consequently to deliver genuine wines year after year.

We strengthen our vines so that they are prepared in advance for changes. We manage 2.5 hectares on gravelly quartz phyllite at elevations between 550 and 700 meters above sea level. In the winery, we intervene as little as possible. No frills, just AUTHENTIC, LIVING WINE. Our wines are juicy, they are quaffable and go down easily. Anyone who drinks our wine ought to eat, laugh, and speak a lot.

Anyone who visits that Pfeifer family at the Pfannenstielhof in Bolzano will find themselves, after a somewhat unusual approach through the business zone, in the middle of vineyards. The Pfannenstielhof appeared in a document for the first time in 1561. The hereditary estate in now run in its seventh generation by Johannes Pfeifer along with his wife Margareth and their daughters Anna and Veronika. How is tradition reflected in the agricultural methods of today?

On one hand, in a management of the vineyards that is close to nature, but also in the concentration upon the indigenous grape varieties of Schiava and Lagrein. “We are a pure red wine operation,” says Pfeifer. “Our grapes originate only from the best, well-aerated areas and are grown exclusively on pergola trellises.” Pfeifer has always believed in the potential of these indigenous varieties. He is convinced that they are unique and precious grapes that clearly delineate themselves from the international singular taste.

The tradition then also becomes clear when Pfeifer explains the guiding principles according to which he makes his wine. In that regard, “down-to-earth” is the first term he mentions. He wants to make “sincere wines.” And with complete tradition: “The joy in drinking of course cannot come of short,” the winegrower says. And he’s right.

The Befehlhof estate in Vezzano has tended to vineyards since 1370. Six centuries later, Magdalena Schuster is in charge of the Befehlhof’s winegrowing business and specializes in producing fruity, clear, and vibrant mountain wines of pronounced minerality.

For her, the farm and the wines it produces are inseparable entities. According to her philosophy, the farm represents a dynamic environment that allows the entire family to unleash their creativity. And creativity is exactly what is needed in winemaking: “The work out in the vineyards and down in the cellars is defined by a perfect mix of science, nature, and creativity,” explains the winegrower.

The Befehlhof’s history underscores the importance of creativity. Oswald Schuster was the first winegrower in Val Venosta to grow a Riesling, for example. One of Magdalena’s top priorities is to reintroduce Fraueler. The Befehlhof is one of very few wine estates to produce Fraueler, an ancient Val Venosta wine, as a pure variety.

At 720 meters above sea level, the slate soils in the Befehlhof vineyards also nurture Pinot Blanc, Souvignier Gris, Riesling, Zweigelt, and Pinot Noir. In 2013, the farm was switched to organic cultivation. “Organic winegrowing requires us to closely monitor grapevine and wine cycles to be able to intervene as early as possible, if necessary,” says the winemaker. However, the level of intervention should be kept as low as possible, which also means that the wines ferment spontaneously and are filled when the wine is ready. “This makes our wines more nuanced and complex, and, as a result, more interesting,” adds Schuster.

Considering their history, it should not come as a surprise that the Befehlhof took the lead once more, pioneering the creation of Val Venosta’s first sparkling wine: a Pinot Blanc–Riesling named “Sällent”, after a mountain in Martello. A true gem on the shelves, that is for sure.

#Herzblutmenschen [people of passion]. #Werteverfechter [champions of values]. #Emotionenschaffer [creators of emotion]. Anyone who follows the Castelfeder Estate Winery in Egna on Instagram knows that the wine production here may be linked with a lot of know-how, with the necessary knowledge, and with many years of experience, but also with a great deal of heart. “We are emotion, and we create emotion,” the Giovanett family says of itself, as its third generation is now running the estate winery.

The Castelfeder Estate Winery was founded in Egna more than 50 years ago by Alfons Giovanett, but since that time, hardly anything has remained the same. “The product line has been expanded, production has increased, the processes in the winery have been modernized, and the market has become more international,” says Günther Giovanett, who took over the estate from his father Alfons and runs it with his children Ivan and Ines. Today, the Castelfeder Estate Winery encompasses 65 hectares, on which 70 percent is planted with white wine varieties.

“The focus is on Chardonnay, Pinot Blanc, Pinot Grigio, and Sauvignon Blanc,” Giovanett explains. With the red wines, the concentration is on Pinot Noir.

But whether it is red wines or white wines, little has changed with the philosophy of the Castelfeder Estate Winery over the past 50 years. “The special feature of our wines is how they are grown,” Giovanett explains. “We divide every smallest plot in order to be able to attend to the needs of the grapes as well as possible.” That is how terroir wines with a particular character come into existence. Or, in keeping with Insta-jargon: #terroirwineswithheart

Mutual assistance: the idea of the cooperative had broad repercussions at the end of the nineteenth century and also caught up the winegrowers on Andriano. In 1893, they took a step that was as daring as it was far-sighted and founded the first cooperative winery in South Tyrol. Today, the winery works under the umbrella of the Cantina Terlano, and thus the cooperative idea is as lively as ever.

Even if the cooperative’s history is a long one, that of winegrowing in Andriano is even substantially longer. The Mediterranean climate, the refreshing katabatic winds, the well-aerated chalky soils: all of these are optimal conditions, and specifically equally for both red and white varieties. “On the gentle southern to southeastern slopes of Andriano, the late-maturing varieties enjoy a particularly high number of hours of sunshine, while on hot days, our white grapes on the slopes with a predominantly eastern exposure benefit from the coolness that is present early in the day,” explains winemaker Rudi Kofler.

From this starting position and building upon careful, prudent work in the vineyard, grapes that have been harvested exclusively by hand come to the cooperative’s winery. That is where the red wines – Lagrein, Merlot, and Pinot Noit – are aged in large oak barrels or small oak casks, while the whites (Sauvignon Blanc, Chardonnay, Pinot Grigio, and Pinot Blanc) are aged in stainless steel tanks.

“Our goal is to create classic wines that are shaped by terroir, that are powerful yet elegant, well structured, and multilayered,” the winemaker says. Directed toward that goal are the efforts and work of all involved – completely in keeping with the idea of the cooperative.

Elena Walch is actually an architect, but in the 1980s, when she married into the Walch winegrowing family in Termeno, wine became the main focus of her life. Since that time, it has been with commitment, self-confidence, and no compromise that she has implemented her ideas of sustainability in the vineyard and the winery and developed her terroir wines.

Even though Walch crossed over from a sector that was distant from wine, she soon became a forerunner and a pioneer of a wine philosophy which, forty years ago, was still broadly new. Quality became her guiding idea, and it was to be pursued without compromise: “With the finest terroir wines, we raised the quality standards of the region to a new level,” she says today, with self-confidence. And that is also attested to by independent experts. Thus the terroir wines of the two single vineyards of her estate winery – Castel Ringberg in Caldaro and Kastelaz in Termeno – are highly respected products that have received numerous awards and have found their place on the best wine lists around the globe. And both locations were included in the exclusive VIGNA list of vineyards, through which the origin of single vineyard wines is guaranteed.

The attention with which Elena Walch harvests proves that her linearity is in the right direction. In addition, the general development has proven her correct when what is concerned, for instance, is sustainable work in the vineyard and in the wine cellar. “Our particular attention along those lines was always paid to the support of the vine’s own self-defenses,” says the pioneer from Termeno.

In the meantime, Walch has also transferred her philosophy to the next generation. Today, she runs the family estate winery along with her daughters, Julia and Karoline.

Nearly 800 meters of elevation change between the lowest and highest vineyards: hardly any other estate winery has such a broad palette of locations as the Peter Zemmer Estate Winery, founded in 1928 in Cortina sulla Strada del Vino. That is reflected in the balanced and attractive assortment of wines.

The vineyards of the Peter Zemmer Estate Winery range from 220 to 1,030 meters above sea level. Wines filled with character have their origins here, such as Chardonnay, Pinot Blanc, and Pinot Grigio, but also promising red wine varieties such as the autochthonous Lagrein and the elegant Pinot Noir.

“Environmentally-conscious care of the grapevines and sustainable soil management as well as yield reduction in the vineyard are important to us,” says Peter Zemmer, who leads the estate winery of the same name in its third generation. Thus great value is placed upon giving the grapes sufficient free space and making an ideal interaction between light and shadow possible. The result is healthy and mature grapes from which natural, drinkable wines are made: wines which, as Zemmer says, “excellently reflect the character of their origin and expressively join together the special features of a unique terroir.”

What is characteristic for Peter Zemmer are the white Burgundy varieties, whereby it is above all else the Chardonnay Riserva Vigna Crivelli and the Pinot Grigio Riserva Giatl with which he has made his name. In parallel to that, the grapes which thrive at the highest vineyard at around 1,030 meters above sea level at the Koflhof in Aldino are used for the Pinot Noir Riserva Vigna Kofl. That is the new calling card for the estate winery and has been on the market since 2019.

We - Ingrid and Arthur Rainer - have gone the indirect way, looked around and permanently learned. As a consequence, we want to go an open, modern and future-oriented way. In 2013 a new milestone was set. For the first time all the grapes of the family-owned vineyards were vinified in our cellars.

Down-to-earth and cosmopolitan: the fact that someone can be both is proven by Markus Prackwieser. Although he runs the Gump Hof Estate Winery at Fiè allo Sciliar, which is nearly half a millennium old, with a great deal of respect for tradition, he also gets his inspiration from abroad: from Wachau, Austria, from Burgundy, or from the Loire Valley. “Those are the exemplary regions,” Prackwieser says.

Since 2000, he has been responsible for the Gump Hof Estate winery in Fiè, and since that time, he has sought exchanges which do not always have to cross borders. Thus along with Günther Kerschbaumer of the Köfererhof and Christian Plattner of the Ansitz Waldgries, Prackwieser forms a wine trio that exchanges information, consults with each other, and makes use of synergies.

So new paths are not a strange thing to the winegrower, nor are deep roots in history. After all, the Gump Hof dates back to the sixteenth century. “That characterizes the estate, it has an effect with respectful dealings with the environment, with typical grape varieties being grown, with classic cultivation methods, and with laborious work by hand,” Prackwieser says. Within that context, the winegrower can fall back on vineyards from 400 to 550 meters in elevation, up to 70 percent of which are steep, in which Pinot Noir and Pinot Blanc, Sauvignon Blanc, Gewürztraminer, and Schiava grow.

In the wines of the Gump Hof Estate Winery in Fiè, being down-to-earth and cosmopolitan flow together. Or, as Prackwieser says, “The knowledge that has been acquired, our own experience, time, and patience; and the honing of an independent flavor profile all lead to the character of the landscape being reflected in our wines. And that of the winegrower.”

A lovely manor, a wine history going back more than seven hundred years, and the history of the settlement dating back a full two thousand years: all of that may be found at the Kornellhof in Settequerce, which has been run by Florian Brigl since 1996. For nearly twenty years now, he has made his own wines and has set himself the goal of creating an Alto Adige Super Merlot.

The basis for the wine production at Kornellhof is formed by the vineyards of the Brigl family, 11 hectares at elevations from 270 to 550 meters in Settequerce, Appiano-Monte, and Kampenn. “Our grapes enjoy more than 2,100 hours of sunshine per year, while cool nights provide the temperature differentials that lend them their prominent character,” Brigl explains.

The grapes that are pampered in this way form the foundation for the wines of the Kornellhof. After fermentation in stainless steel tanks, they are aged for 14 to 18 months in small oak casks and large oak barrels. Before they can be sold, though, they age again for nearly ten months in the bottle. In addition to Pinot Blanc, Sauvignon Blanc, Pinot Grigio, and Gewürztraminer along with Lagrein and Cabernet Sauvignon, Brigl focuses above all else on Merlot, with which he pursues an ambitious goal: to create a Super Merlot, an Alto Adige Pomerol which will serve as the calling card of the Kornellhof.

So there are no sour grapes in the process at the Kornellhof. Brigl considers working with them to be a privilege. And a guiding force: “For me, Kornell means home, this is my pole of calm,” he says, adding, “The estate winery also has to continue to be both home and a source of energy for our children and future generations.”

Andreas Dichristin has a dream. He wants to consistently make wine from completely untreated grapes, and thus he even does without organic pesticides. He has reserved a section of his organic estate winery Tröpfltalhof in Caldaro for the trials. And planned for lots and lots of patience.

For someone who has dedicated his life to winegrowing and winemaking, Dichristin incidentally admits to having a really marginal role in all of it. “For thirty years, I have been accompanying the grapes on their path from the vineyard into the bottle,” he says, “and today I know that our work for the most part consists of observing.”

The secret of his work is to remain very close to nature with everything that he does and to recognize the right timing for everything. For that reason, since 2005, Andreas, his wife Rosmarie, and their children Verena and Jakob have been running the Tröpfltalhof in Caldaro biodynamically – and, it goes without saying, the vineyards, as well. In their own nearby vineyard at an elevation of 500 meters, Sauvignon Blanc vines grow, while in the Barleith vineyard above Lake Caldaro, Cabernet Sauvignon and Cabernet Franc are planted.

The fact that the wines of the Tröpfltalhof are aged in amphorae emphasizes once again the very independent path that the Dichristins follow. Andreas describes it as “Remaining true to minimalism from the vines to the bottle”, and adds, “I believe that it is precisely that which gives my wines greatness and originality.”

“Anyone who has specialized in the production of natural wines has to accompany the wine along its entire path.” Thomas Niedermayr of the estate winery of the same name in Appiano views himself as just such a companion, as someone who wishes to guarantee purity and wants to support nature in its own production. “In the end,” his credo goes, “nature is the highest form of quality.”

The fact that top-quality wines can only come from grapes that are grown in a healthy environment is obvious for Niedermayr. For that reason, he manages his Gandberg estate ecologically. Growing and thriving between the grapevines, the visitor is greeted by chickens and runner ducks, the vines themselves are fungus-resistant, and the use of chemicals and other artificial aids is avoided. “We leave room for nature,” Niedermayr says.

In the case of the Gandberg Hof, nature starts right around the farmhouse. The vineyards are located at an elevation between 500 and 530 meters. Their microclimate is influenced on one hand by the ice holes and on the other hand by the Gandberg mountain itself, which rises up behind the farmhouse.

The special natural features and the sustainable management can be tasted in the wines from the Thomas Niedermayr Eppan Winery in Appiano. And that should also be tasted, says Niedermayr. “My entire commitment is targeted toward my wines radiating that which accompanies and guides their creation process” the winegrower says: “tranquility and relaxation, depth and the force of nature, lightheartedness and the pleasure of enjoyment.”

Here the brute force of a bunker, there the elegance of a sparkling wine: the San Paolo Winery has brought together two apparent opposites, and it has been doing so since 1979. In that year, the first bottles of sparkling wine were filled and stored to mature in a bunker from World War Two. The result of that experiment is Praeclarus, which today is one of the calling cards of the San Paolo Winery.

Two hundred winegrowing families belong to the cooperative. They tend 185 hectares (457 acres) of vineyards in a spectrum of elevations that ranges from 300 to 700 meters (900 to 2,300 feet). The Chardonnay grapes that make their way into Praeclarus grow above the village at an elevation of around 500 meters (1,600 feet).

“This is the place where the grapevines find their optimal conditions,” explains Philipp Zublasing, winemaker at the San Paolo Winery. “On one hand, deep chalky soils; on the other hand, prominent temperature differentials between day and night which contribute to the special aroma of Praeclarus.”

This sparkling wine is produced strictly according to the classic méthode champenoise, with the second fermentation taking place in the bottle. The maturation time on the fine yeast amounts to at least forty-eight months, which the Praeclarus spends in the bunker. The temperature there is at a constant 12 degrees Celsius (54 degrees Fahrenheit), which is therefore ideal for a maturing sparkling wine. And incidentally, visitors can be convinced twice over: with a visit to the winery along with an excursion into the sparkling wine bunker, and of course with a bubbly glass.  

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.”