Jedzenie i napoje w Brixen/Bressanone i okolicach

A winery has existed in Novacella since 1142, and thus the monastery winery is one of the oldest active wineries in the world. In addition, it is one of the most important in the Valle Isarco and the representative of an outstanding white wine area.

Within that context, the assortment on offer by the monastery winery is in fact primarily white but not exclusively so.

“Some 70 percent of our production is white wines: Sylvaner, Müller Thurgau, Kerner, and Riesling that grow from the Bressanone valley basin up to 900 meters,” says winemaker Celestino Lucin. The care and prudence that he practices hold true not just in the winery, but through a large number of additional circles. Thus the winegrowers work their vineyards in a sustainable manner, and the entire winery works in a CO2-neutral way.

Even if the Novacella Monastery Winery is renowned above all else for its white wines, the red varieties do indeed also play a role. They make up 30 percent of the production, whereby the grapes do indeed grow in vineyards belonging to the monastery, but not in and around Bressanone. “The climate would be too harsh for them,” Lucin is convinced. His Schiava, Pinot Noir, and Red Muscat thus have their origins in Bolzano and Cornaiano.

But it doesn’t matter whether it is red or white: the calling card of the monastery winery has been and remains the Praepositus line. And because that is the case, it is at the same time also an homage to the leader. Praepositus is the Latin word for the provost, and thus the abbot of the monastery.

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 "Röckhof" is situated in the sunny slopes of Villanders. 7/10 - bottling, distillery, guided tour of the farm and cellar, typical dishes such as Schlutzkrapfen, potato pasties and homemade sausages. On Saturdays and Sundays we are open from midday.

The Huberhof farm lies above the Brixen valley basin in the idyllic hamlet of Elvas. The farm family has converted their 18th century cellar into an inviting inn, where guests can enjoy the best of the Eisack valley’s culinary fare. The farm also takes Farm Holiday guests. Open from the end of September to the beginning of December. Monday and Thursday open from 12 noon until 5pm. Fridays from 15.00, Saturday and Sunday from 12.00. Tuesdays and Wednesdays only to prior order. Open from midday from beginning of April to mid-May on Saturdayzs and Sundays. During the remainder of the year reservations for groups of min. 15 persons are taken.

Experience the unusual atmosphere of the secular stone cellars. Also ideal for business dinners, family and birthdays. Hubenbauer tavern offers new wine, chestnuts roasting on the grill, bacon, smoked sausages and many other tasty dishes from the farm kitchen. Since the autumn of 2010, in addition to the ancient tradition of the restaurant in South Tyrol, the inn offers its own brewery. With special beers of high fermentation, we have completed our gastronomic offer. The beer is brewed according to the Bavarian Beer Purity Law of 1516.

There is one thing – and only one thing – in which Manni Nössing of the Hoandlhof in Bressanone is a traditionalist: he grows classic white wine varieties such as those that belong to the Valle Isarco.  Otherwise, he is accustomed to pursuing new paths with a small group of like-minded winegrowers, of experimenting with new processes, and of following new ideas.  “We are the wine rebels in the Valle Isarco,” Nössing says with a smile.

In everything that he does, there is one goal on which he sets his sites: making a wine with its very own character.  And what does that mean in concrete terms? “A wine has to taste good,” the winegrower says, “and it has to taste good to me!” On the pathway to this wine, what helps Nössing is his experience but also the insights that he has gained on trips through the most important winegrowing regions of the world.

All of this has flowed since 2003 into the 5.5 hectares of vineyards and the winery of the Hoandlhof, and all of that leads to individual wines which from the very beginning onward have been cause for great attention.  One of Nössing’s first wines, his Kerner, already achieved a distinction from the Italian wine guide Gambero Rosso.  And the Hoandlhof wines that followed the premiere also made quite an impression on the experts: with fresh acidity, a strong mineral-rich quality, and differentiated fruit.

In addition to the Kerner, Nössing’s assortment also includes Sylvaner, Gewürztraminer, Veltliner, and Müller Thurgau.  Nothing else.  As has been stated, with the selection of grape varieties, the rebel is a traditionalist.

The Villscheiderhof inn is ideally positioned along the well-known Chestnut Trail and looks out over Brixen, the seat of the local bishop. The Hilpold family are looking forward to treating you to tasty dishes and excellent wines in their farmhouse parlour or on the terrace. Open from mid-March until the start of June and from the end of September until 25th November. In spring, open on Fridays as of 5.00pm, on Saturdays and Sundays as of midday. In autumn, open from Tuesdays to Fridays as of 5.00pm, on Saturdays and Sundays as of midday. Closed on Mondays.

This listed farmhouse is situated north of Brixen, between Vahrn and Neustift, at the foot of a steeply sloping vineyard. It once belonged to the so-called Mairhöfen and provided income for the bishop. Today it is here to spoil you with a drop of its home-produced wine and tasty dishes. The farm in also offers wine tastings (booking required). From 12th September until 3rd December open from Wednesday to Sunday from 12 noon. From 4th December until 6th January open from Friday until Sunday from 12 noon. Advance booking required.

The Gummererhof lies high above the Brixen valley basin, nestling amongst chestnut groves and vineyards. In autumn, when the days draw in and get cooler, a lot of 'törggelling' goes on in the farmhouse - that involves finishing off the day with tasty farm fare and a glass of the season's new wine. House ‘Sekt’ (sparkling wine), made from the native ‘Blatterle’ grape is a special feature of the Gummererhof farm. Open days: Open daily from mid September to mid December from 15.00. Closed on Mondays. Open from Friday to Sunday in January and February. Booking recommended.

An estate from the thirteenth century and an import from Rhineland Palatinate: the Rielingerhof in Collalbo on the Renon plateau is over eight hundred years old, but only since 2011 has the grape harvest been made into wine at the estate, including Riesling. Winegrower Matthias Messner learned to love it during his years of apprenticeship in Rhineland Palatinate in Germany. And this import from the Rhine has found outstanding conditions here.

As early as the beginning of the thirteenth century, the Rielingerhof in Siffiano, a district of Collalbo on the Renon plateau, was first mentioned in a document. A wine pressing stone from that time is still in the farmhouse – as testimony to the 800 year-old tradition of winegrowing at the estate, which came into the possession of the Messner family in 1956.

And now it is Matthias Messner who holds the reins here. He learned the art of winemaking both in Alto Adige and in Germany. “From the Rhineland, I brought along my love of Riesling, which brings forth such noteworthy quality on these mineral-rich soils,” Messner says. And what provides this is not only the soils, which are ideal for fruity wines with mineral tones, but also the elevation of the two hectare vineyards (at 750 meters!), the southern exposure of the mountainside, and last but not least their slope. “It reaches up to 75 percent,” Messner explains.

In such extreme locations, work by hand is required, added to which Messner manages his Rielingerhof in Collalbo purely organically. All of the wines that originate here are certified organic: the white Blatterle, Müller Thurgau, and Kerner, and the red Schiava and Zweigelt.

Burgerhof farm stands out thanks to its two cosy dining rooms and fantastic views of the Brixen valley basin. Organic farming methods have held great importance here for over 30 years. Guests can look forward to seasonal dishes, with a menu that changes every week, delicious organic wines as well as tender meat from the farm's own herd. Open from mid-September until the second weekend in December as well as from the start of April until the mid of June. Hours: Saturdays from midday and Sundays from 12.00am to 3.00pm. In autumn, open on Thursdays and Fridays from 6.00pm. Open in the evenings by reservation only. For the rest of the year we are happy to accept reservations above 20 guests on request.

This is practically a self-sufficient farm. Guests here can enjoy meat, speck, sausage and ‘Surfleisch’ (cured pork) from the field to the table. The house wine and variety of seasonal products round off a pleasant stop at the Oberpartegger farm. From September to December weekdays from 6 pm and Saturday, & Sunday already open from noon. Tuesday is a day of rest. In the spring at asparagus time is also open on Saturday and Sunday from midday. Reservation recommended.

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.

Creating wines with character. That is the goal of Paul Huber at the Griesserhof in Varna. The winery is one of the northernmost in Alto Adige and focuses above all else on white wines. But Zweigelt and Pinot Noir are also grown there.

The foundation for winegrowing in Varna was created by the Ice Age. Gigantic glaciers left behind a fertile moraine hill there on which today primarily white wine grapes grow. Huber uses three separate vineyards at his Griesserhof: Gols, Gall, and Rigger.

The Gols hill lies in the middle of the valley, with the vineyards directly at the farmhouse. Wine grapes were grown here as early as the fourteenth century, as was recorded in the records of the Novacella monastery. So it is no wonder that the loamy, sandy soil is in fact ideal for a series of grape varieties. “For us, Gols is the best location for our Sylvaner,” Huber says. Gall, on the other hand, which is located at an impressive elevation of 800 meters, is the cultivation area for the Kerner of the Griesserhof, while Rigger in the warm basin in the Val Riga provides the best conditions for expressive Veltliner wines.

“It holds true for all of our locations that we only press the grapes with the best quality and work with them according to the most modern of standards of winery technology,” the winegrower explains, and adds with a few clear words, “It is important to us to make wines with their own character.”

At unusual locations, the focus has to be on unusual varieties. Or, to express it better, on extraordinary varieties. Konrad Delazer and his family do precisely that. At the Häuslerhof in Naz-Sciaves, and thus at the northernmost end of Alto Adige’s winegrowing zone, the Delazers work with Portugieser.

This grape is an old variety, the origins of which have to be sought in what is now Slovenia. It came into existence there as a cross between Blaue Zimmettraube and Green Sylvaner, and today it is a popular grape variety above all else in Southeastern Europe. In Central Europe, on the other hand, its area of cultivation is dwindling more and more. The decision by the Delazer family to work with precisely this variety at their Häuslerhof therefore means: swimming upstream.

Konrad Delazer does this with his wife, Karin – as the former Queen of the Apple Festival, “Her Majesty” – and their children Sabrina and Philipp on at least a part of their area of cultivation, which is situated at an impressive 820 meters above sea level. “We place great emphasis on Portugieser, but we also work with classic white wine varieties such as Müller Thurgau,” Konrad Delazer explains. “In the end, the Valle Isarco is an ideal white wine zone.”

Keeping his manageable vineyard area running matches perfectly with the lifestyle of Konrad Delazer. He may be a passionate winegrower, but for many years, he earned his daily bread as a cook. And in addition to that, Delazer is also something else that is not so frequently thought of with the traditional image of cook and winegrower: a certified mountain bike guide.

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?

Interested can see at the show destillery very closely as fine noble fires originate. They get to know like aromas from very best fruit into the fires are integrated and of course(naturally) the fuel process is explained(declared) to you in detail. And you will learn the different smells.

We would like to spoil you with delicious dishes on our idyllic farm. Come to us, enjoy the peace and taste the wine from our own cellar and vineyard. Let yourself be enchanted by the pleasant surroundings and enjoy the sun on our terrace. In our large and small rooms there is a lot of space. We offer you local dishes, homemade juices, self-made wines and much more. Our rooms are also suitable for special celebrations (baptisms, weddings)

Treat yourself to all kinds of delicious farm culinary fare in a cosy farmhouse parlour after a good long walk. The Unteraichnerhof in the little village of Barbian is just the place for this, situated in a particularly suitable part of the Eisack river valley for walkers. Don’t miss the home made mulberry juice – a rare treat. Advance orders required.

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?

Producing mineral-rich, fruity, elegant mountain wines with their own character: the credo of the Cantina Valle Isarco is as clear as it is simple. This is the youngest of Alto Adige’s cooperative wineries and, with 135 members, also the smallest, as well as the northernmost in all of Italy. And its credo is followed without compromise.

The grapes grow on steep terraces at elevations from 250 to 1,000 meters. The work in the vineyards is hard and in many cases done by hand. Specifically right here, it is necessary to work in harmony with nature, to take the infertile resources into consideration, and for that reason to produce as close to nature as possible. But in any case, it is actually the elevation that also has a series of advantages. For instance, the harvest period is relatively late in the year, which is why the grapes also take along a whole series of sunny and warm autumn days and cool nights with them into the approximately 950,000 bottles that are produced annually.

“The particular climate of the Valle Isarco, its mineral-rich soils, and the late harvest are the optimal conditions for fresh, fruity, and mineral-rich white wines,” explains Stefan Donà, who has been winemaker of the Valle Isarco Winery since 2023. The calling cards of his winery are therefore the outstanding Sylvaner, Kerner, Müller Thurgau, and Grüne Veltliner, which make up no less than 98 percent of the assortment. They score a hit with their unmistakable stylistic direction and acidity structure, and they present themselves as extremely typical of the variety. As they know all too well at the Cantina Valle Isarco, quality in fact knows no compromise.

The Obermoserhof lies amid mountain pastures and looks out over the pleasant village of Feldthurns. It makes an ideal spot to explore the mountains of the Eisack valley. Those seeking to take it easier can take in the warming rays of the sun on the terrace or simply enjoy the views of the nearby Geisler mountain peaks. The Obermoserhof offers Farm Holidays too. Open all year round to advance booking. Open from midday on Sundays from the beginning of April to the 20th May. Open mid-Septecmber to mid-December from Wednesday to Friday from 5.00 pm and from midday at the weekend. Closed on Mondays and Tuesdays. Advance booking desired.

Moar zu Viersch - an idyllic retreat for indulgence and coziness. The tavern in Verdings/Pardell, above Kloster Säben, invites hikers and Törggelen guests to experience South Tyrolean hospitality to the fullest. Surrounded by a breathtaking mountain panorama, countless hiking trails (including the 'Keschtnweg' or the 'Birmehlweg'), and ancient chestnut trees, Moar zu Viersch promises a special destination, especially in the autumn. In summer, the farm also serves wonderfully as an event location. Here, one can escape everyday life and fully enjoy the beauty of South Tyrolean nature. From early October to late November, every Friday, Saturday, and Sunday, the tavern opens its historic 'Stube' and invites guests to traditional Törggelen. Guests who wish to experience this delicious South Tyrolean tradition in this unique atmosphere can reserve a table via email at info@moarzuviersch or by phone at +39 333 302 24 46.

"Gostnerhof farm in Barbian is on the sunny side of the Eisack river valley. Guests can enjoy savouring original Eisack valley farmhouse fare amidst colourful vineyards beneath the rays of the autumn sun. Two cosy farmhouse parlours invite guests to sit and get stuck into some delicious culinary treats. We have a large children’s playground for kids to play around in. Open from mid September to beginning of December from 16.00 to 24.00 every day. On weekends open from 12.00. Booking recommended. Open from the beginning of March to the end of May at weekends to advance order. Farmhouse brunch from 9.00 a.m. to advance order on Saturdays and Sundays from February to May."

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.

Enjoy the beautiful view from our farm and let yourself be inspired by the peaceful location. We offer our guests a wide choice: from "Hofschank" (traditional food and drinks), of course with its own products such as bacon, vegetables, up to a relaxing holiday for the whole family!

On the sunny slopes above the Valle Isarco in Velturno is found the Garlider Estate Winery. Christian Kerschbaumer follows a very particular philosophy here having to do with maintaining the characteristics of the grapevine and soil in the wine. Organic cultivation is one puzzle piece of this philosophy.

But sustainability is not the only topic which, in the eyes of Kerschbaumer, speaks for organic growing. The effects upon the wine are also smaller with this type of cultivation than with the conventional. In the winery, the Valle Isarco winegrower also uses primarily indigenous yeasts – another tile in the mosaic of an unadulterated wine.

And incidentally, “wine” at the Garlider Estate Winery stands for white wine. First and foremost, but not exclusively. On a small plot, the only Pinot Noir in the Isarco Valley is grown, with the large remainder of the vineyards bringing forth five white varieties. “In the Valle Isarco, the white wines find hard but very good conditions that substantially shape their character,” Kerschbaumer says with conviction.

These conditions include warm days, fresh, cool nights, good aeration, and soils that consist of a mixture of quartz phyllite. “All of this together gives the whites their fruity, subtle aromas, sleek elegance, and individual, dry tanginess,” explains the head of the Garlider Estate Winery in Velturno.

So it is no wonder that the Garlider wines are making headlines. For English wine critic Stuart Pigott, Kerschbaumer is one of the ascending stars in the Valle Isarco. He writes, “Above all, his white wines are in a special class.”