Trentino-Alto Adige

Loacker Schwarhof (Biodynamic)

The Estate

Situated above Bolzano in Alto Adige lies Schwarhof, the Loacker family’s biodynamic vineyard. The estate was established in 1978 by Rainer Loacker who for 20 years worked in the chocolate wafer business before making the plunge into the wine business.

At that time, most producers employed modern techniques, using pesticides and other chemicals, but Rainer was a lone organic pioneer. Gradually he made the transition to biodynamic farming.  Today, Loacker only uses homeopathic treatments on their vines.

The vines planted on the high-altitude, south-facing hillside are protected in an unusual way, and benefit from a mild climate. The soil is a mineral-rich combination of sand, clay, limestone, and pebbles from glacial deposits, and has excellent drainage.

Franz Josef, Rainer’s son, oversees commercial aspects of the 4 Loacker vineyards (Schwarhof in Alto Adige, 2 others in Tuscany, and 1 in Austria). His brother, Hayo, who trained in France, South Africa, and the US, manages the vines and wine making.

The goal of Tenute Loacker is to make the soil healthy, which results in healthy vines and eliminates the need for chemical treatments. Intervention in the cellar is also kept to a minimum; indigenous yeasts are used during fermentation, and tiny amounts of sulfites are added at bottling.


Raetinello Vernatsch

Location: Since long ago, the valleys of the Etsch (Adige), Elsack, and Talfer which converge at Bozen were the most popular, populous, and most luxuriant of all the mountain territories inhabited by the Rhaetians. Everything thrives there: corn, fruit, and especially lush vines, which the peaceful settlers from Etruria introduced there from the south. The Cimbri, an ancient German people, moved forward across the Alps but were driven back by the constantly advancing Romans. The Rhaetians were defeated in battle in the area of Bozen against the army of Claudius Drusus Nero, son-in-law of the Emperor Claudius, and their country was brought under Roman rule.  Rhaetian (South Tyrolean) wine was very popular at the imperial court.  Raetinello is a wine made from the local autochthonous Vernatsch grape, from the old Roman province of Rhaetia.

Region: South Tyrol

Altitude: 440-500 meters above sea level

Soil: Limy-sandy soils, of morenic origins

Vineyard Plots: Zypresse, Kohlerhof, Greal

Average Age of the Vines: 47 years old

First Vintage: 1988

Grape Varieties: 100% Vernatsch

Classification: IGT Vernatsch Weinberg Dolomiten/Vigneti dells Dolomiti

Training System: Pergola

Vinification: Strage in stainless steel tanks.  Fining with bentonite, sterile filtration.

Closure: Natural cork

Body: Light

Food Pairings: This wine pairs beautifully with simple dishes. 100% vegan.

Serving Temperature: 10-12°C


Morit St. Magdalener

Location: The name South Tyrol only came into general use after the part of Tyrol which is south of the Brenner was annexed by Italy, though in earlier times it was not a single entity either. It became a region of counties immediately after the kingdom of Lambards was founded in 568 AD.  The County of Bozen was divided in 1090, with the eastern half being taken by the Counts of Morit.

Region: South Tyrol

Altitude: 440-500 meters above sea level

Soil: Limy-sandy soils, of morenic origins

Vineyard Plots: Zypresse, Kohlerhof, Greal

Average Age of the Vines: 48 years old

Training System: Pergola

First Vintage: 1978

Grape Varieties: Vernatsch/Schiava (95%), Lagrein (5%)

Classification: Südtirol /Alto Adige Klassischer St. Magdalener DOC

Vinification: The Vernatsch grapes are gently destemmed.  The ‘pied de cuve’ is inoculated right away and the must starts the controlled spontaneous fermentation with oxydative extraction, extremely important for this grape variety that is keen to reduction.

Aging: Between 8-16 months in big oak barrels (10-13 hL), depending on the vintage.  Batonnage on fruit days.  No fining, light filtration.

Closure: Glass cork

Tasting Notes: Ruby red color with purple rim. Intensely fruity nose with notes of cherries, strawberries, and forest fruits.  Hints of green bell pepper and black pepper.  Medium-bodied.  Good acidity with light, soft tannins.  Long finish.

Food Pairings: It is eminently enjoyable on its own or with with grilled fish and meats, full-flavored cheeses, and cold platters of sliced meats.

Serving Temperature: 12-14°C

Aging Potential: Drink from now to 2024.


Gran Lareyn Lagrein

Origin: Italy, South Tyrol, Bozen & Umgebung

Classification: IGT Mitterberg

Vineyard Plots: St. Justina Schwarhof “Pitsch” (2001), St. Justina Kohlerhof “Braun” (2000), St. Justina Kohlerhof (1965), Gries Gyulaihof (2011/1980), Bozen Dorf “Oberpayersberg” (1987)

Terroir: Steep slopes

Grape Variety: 100% Lagrein.  Lagrein is a peculiar grape variety with unique characteristics. It can only be found in Alto Adige and it is grown with love and passion by Loacker since 1991.

Age of the Vines: 8 – 54 years

Orientation: South east, south, south west

Altitude: 260 – 480 m above sea level

Soil: Loamy, sandy, alluvial topsoil with moraine deposits.  Porphyr subsoil

Climate: Alpine, Mediterranean

Harvest: Handpicked in late September/early October.  Sorting on the vine.

Vinification: Skin contact lasts 16-21 days.  Fermentation is spontaneous, takes place in a used, wooden barrel for 14-18 days at 16°C – 28°C.  Manual punch down for 5 days, and pumping over for 5 days.  Malolactic fermentation is realized.

Aging: In wooden barrels for approximately 12-24 months

Certifications: Vegan, organic, La Renaissance des Appellations, biodynamic

Serving Temperature: 16 – 18 °C

Cellaring: About 15 years

Tasting Notes: Ruby red with purple shades. Intensely fruity nose: berries, eucalyptus, violet, dark spices and vanilla. Good acidity and soft tannins.

Weingut Kornell (Organic)

Family History

Florian Brigl, Owner

The Brigl family history has been intertwined with viticulture and oenology for centuries.  The oldest family records date back to 1309, and substantial evidence indicates that as far back as the 16th century, winemaking was practiced by the family in the nearby town of Girlan.
After serving as a monastery from 1912 to 1927, the Kornell residence (formerly known as “Grosskarnell”) was acquired by the Brigl family in 1927.  While at first the grapes harvested on the estate were delivered to the historic family cellars in Girlan, Friedrich Brigl (great uncle of Florian Brigl) founded the Brigl winery in the 1950s.  Not long after, in the late 1960s, he ceased all viticultural activities, and the cellars were closed.
Today, Florian Brigl is managing Weingut Kornell.  After inheriting the estate from his father (Leonhard Brigl) in 1996, he has followed in his great uncle’s footsteps and become a winemaker.  In 2001, for the first time in 30 years, Kornell’s cellars were filled with life again.  Since then, it has been a self-bottling, independent winery, with winemaking helmed by Marco Chisté.


Kornell Winery

Originally constructed in the 11th century, the Kornell estate is located in Siebeneich, a historically and archaeologically important area in the southern Alpine region.  Excavations suggest that agricultural activity has been conducted in this area for over 2,000 years, with Siebeneich being one of the most important red wine suppliers for the ancient Roman Empire.  Today, the estate comprises the surrounding vineyards and the ruins of the ancient castle “Greifenstein”, located on top of the mountain just behind the winery, whose flag bears the image of a griffin.  Over 30 years ago, Friedrich Brigl chose this same griffin to be printed on every wine label as a symbol of their past, present, and future.

 

Vineyards

Porphyritic weathered soils, southern-facing slopes, and a Mediterranean climate characterize the terroir surrounding the Kornell estate.  They provide the foundation for powerful yet elegantly structured red wines.  Vineyards across the valley feature eastern-facing slopes, with soils constituted predominantly of chalk and limestone.  With altitudes varying from 400 meters up to 800 meters, and a cool, Alpine climate, they produce grapes best suited best for straight-forward, minerally white wines.
The diversity in soils and climate allows Kornell to cultivate various grape varieties, ranging from Sauvignon Blanc, Pinot Blanc, Pinot Gris, Chardonnay, and Gewürztraminer, to Merlot, Cabernet Sauvignon, Pinot Noir, and Lagrein.  All of their vines are pruned according to the Guyot method.
Vine and wine management on the Kornell estate is characterized by the use of natural resources.  The fundamental idea underlying all viticultural decisions is “as little as possible, but as much as necessary”.
The total production area of the winery amounts to roughly 30 hectares.  Apart from the vineyards, there are 80 hectares of forest, 15 hectares of fruit orchards, and 2 hectares of chestnut trees that also belong to the estate.

Cellar and Wines

The main requirement for elegant, harmonically structured wines is healthy and optimally matured grapes.  Kornell believes that wines are created in the vineyard, not in the cellar.
They take great care when processing the grapes.  The white wines, Cosmas Sauvignon Blanc, Eich Pinot Blanc, Gris Pinot Grigio, and Damian Gewürztraminer are 100% produced in steel tanks.  Following 10-12 days of controlled fermentation, they mature in stainless steel tanks for a minimum of 5 months.  After one month of bottle aging, they are released for sale.
The house red wines Greif Lagrein, Zeder Cuvée, and Marith Pinot Noir are carefully fermented in steel with must contact for 12 days.  Maturation takes place in used barriques or large oak barrels in the old wine cellars for about 7 months.  After two months of bottle aging, they are released for sale.
The reserve wines Staffes Merlot, Staffes Cabernet Sauvignon, and Staffes Lagrein are each fermented in wooden vats with must contact for 12 days.  Spontaneous fermentation may partially occur.  Following 12 months of aging in the cellars in barriques, they are bottled and stored for a minimum of 14 months.
The single vineyards include Aichberg (location Eppan Berg), a cuvée of Pinot Blanc, Chardonnay, and Sauvignon Blanc aged in barriques; Oberberg Sauvignon Blanc (location Eppan Berg) is aged on fine yeast in steel; and lastly Kressfeld Merlot Riserva (location Siebeneich) is aged for 18 months in new barriques and stored for 3 years in the bottle.

Sustainability

As a family-run business, Kornell cares more than anything about the preservation and conservation of the land.  While they are continuously searching for ways to improve, they are proud of the fact that their vineyards are 100% plastic-free.  All materials used are naturally decomposable, and they do not use compound fertilizers or herbicides.  Instead, they use mechanical weed control.
The basis for great wines is healthy rootstocks, and the basis for healthy rootstocks is vigorous soils.  That is why Kornell’s main focus is to enhance the vigor and hummus in the soils through targeted measures such as planting cover crops, using organic fertilizers only (e.g. compost), and minimizing pressure on the soil.  80% of the estate’s heating and warm water consumption is fueled by its own production.  Thanks to the wood chips they derive yearly from their apple trees, the estate is able to sustain itself almost completely on its own.
Another important project for the future is the construction of a photovoltaic system (an electrical system that produces energy from the sun).  This will allow Kornell to cover a good 70% of the winery’s energy needs independently.


Gewurztraminer Damian

Name: The winery is located at the intersection of Cosmas Street and Damian Street, which are named after the nearby church that is dedicated to Saint Cosmas and Saint Damian.  Right next to the church, Kornell has a vineyard of Sauvignon and one of Gewürztraminer, from which this wine is produced.

First Vintage: 2007

Site: Settequerce/Terlano

Altitude: 300 m a.s.l

Soil: Porphyry weathered soil

Exposition: South facing slope

Slope: 15-20%

Pruning System: Guyot

Plant Density: 6,000 vines/ha

Yield: 65 hl/ha

Harvest: End of September

Vinification: Fermentation in stainless steel tanks

Aging: In stainless steel tanks for 5 months

Tasting Notes: Clear, bright, golden yellow color.  Deep, fruity aromas of orange peel, some dried fruit and marzipan, a hint of rose fragrance, and cinnamon on the finish.  Inviting palate, with lively freshness, juicy fullness.  Full-bodied.

Food Pairings: Asian cuisine, curries, and bacon

Cellaring Potential: 5 years

Serving Temperature: 11-13°C


Pinot Bianco Eich

Name: “Eich” is the German word for “oak”.  This is a reference to the name of the village, Sevenoaks, which the locals often just call Oaks.

First Vintage: 2009

Site: Settequerce/Terlano

Altitude: 300 m a.s.l

Soil: Porphyry weathered soil

Exposition: Southwest facing slope

Slope: 10-25%

Pruning System: Guyot

Plant Density: 6,000 vines/ha

Yield: 65 hl/ha

Harvest: End of August

Vinification: Fermentation in stainless steel tanks.

Aging: In stainless steel tanks for 5 months.

Tasting Notes: Brilliant straw yellow color.  Multilayered bouquet with notes of ripe apricot, yellow apple, honey, and a touch of green mango.  Powerful on the palate, with a dry structure.  Mineral, saline notes and a pleasant acidity; juicy and stimulating with a long and persistent finish.

Food Pairings: Risotto, wild game.

Cellaring Potential: 5 years

Serving Temperature: 11-13°C


Pinot Grigio Gris

Name: “Gris” is the Latin word for Grey/Grigio, a reference to the Romans who founded the village the winemakers live in over 2,000 years ago.

First Vintage: 2015

Site: Pianizza di Sopra, Caldaro

Altitude: 350-400 m a.s.l

Soil: Gravelly soil with a high proportion of clay

Exposition: Southeast facing slope

Slope: 15%

Pruning System: Guyot

Plant Density: 6,000 vines/ha

Yield: 50 hl/ha

Harvest: Early September

Vinification: Fermentation in stainless steel tanks

Aging: In stainless steel tanks for 5 months

Tasting Notes: Bright yellow color with amber highlights.  Pronounced fruity aromas of Kaiser Alexander pears and yellow peach.  Scent of a freshly cracked coconut, and a hint of hay flowers.  Full-flavored, well-structured, and elegant with a lively freshness, juicy fullness and vibrant minerality.

Food Pairings: Cheese dumplings, spinach ravioli, wildfowl dishes

Cellaring Potential: 5 years

Serving Temperature: 11-13°C


Pinot Noir Marith

Name: “Marith” was the first documented family name in the late 1190s.

First Vintage: 2008

Site: Mazzon, Caldaro

Altitude: 250 m a.s.l.

Soil: Gravelly soil with a high proportion of clay

Exposition: West facing slope

Slope: 10%

Pruning System: Guyot

Plant Density: 6,000 vines/ha

Yield: 65 hl/ha

Harvest: Mid-September

Vinification: Fermentation in big barrels

Aging: Aging in big barrels for 6 months

Tasting Notes: Bright, lively ruby red color.  Fruity and elegant aromas of berries, raspberry and strawberry, with delicate spice.  Fresh and stimulating on the palate, with soft tannins, lively acidity, and a juicy finish.

Food Pairings: Pasta dishes, white meats, bacon, charcuterie.

Cellaring Potential: 7 years

Serving Temperature: 12-14°C