Objevte krásy Meranu a okolí

Jaufenblick Inn (850 m) Starting point: St. Martin/S. Martino ¦ St. Leonhard/S. Leonardo Hiking trail number: 3 ¦ 5 Difference in altitude: 250 m ¦ 150 m Walking time: 45 minutes Difficulty level: easy Opening hours: Palm Sunday - All Saints' Day Closing day: Friday Accessible by car - accomodation - playground

Selling wine twice with three hundred years in between. At the Haidenhof in Cermes, wine was already being sold out of the cellar in the eighteenth century. The winery is still there, and the Erb family has been selling wine again since 2006. Their own, mind you, and not just out of the cellar.

Around 15,000 bottles are produced every year by three generations who currently run the operation together at the Haidenhof in Cermes. And with success. “Over the past fifteen years, we have steadily increased the quality of our wines and also expanded the number of varieties,” explains Johann Karl Erb.

Today there are eight varieties that carry the Haidenhof label. Pinot Blanc, Sauvignon Blanc, Kerner, Gewürztraminer, Merlot, Schiava, Pinot Noir, and Diva “Every variety requires a special processing and aging,” Erb says, although he also attaches even greater importance to another topic: the selection of the right point in time for the harvest. Only when that is attained is the entire potential of a vintage available.

Erb attributes the wines from the Haidenhof as being rather fruity and full-bodied in style and thus having their own profiles. These are formed not in the winery, but rather already in the steep vineyard situated at an elevation of 450 meters with its loamy soil and Mediterranean climate. This is the place where the raw materials grow for the wines of the Haidenhof, and thus the raw materials for the continuation of a three hundred year tradition. After a pause.

The winegrowing tradition of a family being older than that of the estate winery itself is rare, but that is the case with the Waldner family. The family has been growing grapes in Marlengo for 350 years, but it was only in 2007 that Josef Waldner built the Eichenstein Estate Winery in Merano, to which its own winery, a wine bar, and a guest chalet were added step by step.

The vineyards of the Eichenstein Estate Winery lie in Montefranco above Merano at an elevation of 550 to 600 meters. “The interplay between microclimate, terrain, geology, and soil composition is extraordinary at Eichenstein,” Waldner explains. In concrete terms, that means that the estate winery’s grapevines grow on porphyry-quartzite and granite soils, in a Mediterranean climate, and on an Alpine landscape.

Added to these natural conditions is the know-how of the experienced winegrower, who focuses on a consistent quality policy, harvesting by hand, and vinification that is adapted to each grape variety. Thus the white wine grapes are pressed gently, fermented in stainless steel or wood, and the new wine is kept on the yeast for several months. The red wine grapes, on the other hand, are kept in maceration vats for around three weeks in contact with the skins, and only after the completion of the alcoholic fermentation are the red wines placed in small oak casks for biological malolactic fermentation, where they are aged for an additional twelve months. “Our selections age for up to two years in the winery before they are put up for sale,” Waldner explains.

The results are authentic wines filled with character which, as the winegrower says, “remain in the memory”. “The soul of our wines,” Waldner says, “has to move the drinker.”

One special feature of the Merano Winery with its 360 members catches the eye immediately: two completely different cultivation zones. They are on one hand the mild, Mediterranean Merano valley basin and, on the other hand, the dry, windy, climatically extreme Val Venosta. No fewer than twenty grape varieties grow here upon which the offering from the Merano Winery is based.

The winery itself came into existence in July 2010, and specifically from the merger of the Burggräfler Winery that was founded in 1901 with the Meran Winery that was initiated in 1952. Its headquarters is in a striking building that combines the new with the old in Marlengo in which the threads of 360 members, 250 hectares of cultivated area, over twenty grape varieties, and two completely different cultivation zones are all woven together. “The offering of many different wines is a special feature and strength of the Merano Winery,” explains winemaker Stefan Kapfinger, “but it is also associated with a higher expenditure of labor.” That begins in the vineyards, on slopes a large portion of which are steep, in which nearly all of the work is done by hand, but in any case in a sustainable manner that protects resources.

“In the winery, it is necessary to preserve the quality of the grapes that come from our vineyards,” says Kapfinger. With his wines, the origin of each of them ought to be recognizable as clearly as possible in the aroma. For that reason, the winemaker understands himself as a “midwife”: “The wine ought to go its own way,” he says, “I just accompany it on its journey. With a great deal of patience and sometimes also strong nerves.”

The Winery Cantina Merano in Marlengo and Merano: From now on, the winery has two locations that are both the perfect place for getting together and having a great time: the Panoramic Enoteca in Marling and the new City.Vinothek in the center of Meran. Enjoy the exciting wine collection, a special selection of distillates and a brisk masterpiece among the Alto Adige DOC sparkling wines, treat yourself to some unforgettable new impressions and join a tour of the winery for a behind-the-scenes look into all the finer things in life that Meran has to offer.

In the late 1980s, Franz Pratzner took a risky step. He turned his back on solid fruit growing and transformed his operation to focus completely on wine. He turned an apple farm into the Falkenstein Estate Winery in Naturno.

If Pratzner is asked why he replaced his last apple trees with grapevines in 1989, he make reference to a societal development. “Just like others, I realized at that time that wine had gone from being a routine food accompaniment to a gourmet item and for that reason, other wines were coming into demand than was the case before.” By the age of twenty, he had already made his first own wine and felt the fascination that comes from the profession of being a winegrower. “It has to be more than just a job,” he says. “Only then will challenging wines be successful.”

Today, the Pratzner family of the Falkenstein Estate Winery manages no fewer than 12 hectares of grape growing areas at elevations between 550 and 900 meters which are planted with Gewürztraminer, Sauvignon Blanc, Pinot Blanc, and Pinot Noir, but first and foremost Riesling. The entire harvest is made into wine in their own winery – according to Pratzner’s own philosophy: “Wines are like children,” he says. “During their development, they both need support until they are mature enough to assert themselves on their own.”

Thus at the Falkenstein Winery, 90,000 bottles are made every year which are now sold all over the globe and also brought to the table at their own Buschenschank farmhouse inn. So the risky step from fruit to wine has proven to be worthwhile. Especially for the guests.

Refuge Stettiner Hütte (2,875 m) Starting point: Pfelders/Plan ¦ Pfossental/Val di Fosse, Vorderkaser Hiking trail number: 24 Difference in altitude: 1,250 m ¦ 1,150 m Walking time: 4 hours Difficulty level: challenging Opening hours: 01/07 - 30/09 Closing day: none Accomodation

Wine may not be the drink of the gods, but it is always the drink of the church. And that also becomes clear through the history of the Biedermannhof in Cermes. For centuries, it was in the possession of various convents and monasteries and provided them with their wine for mass. Today, fruity white wines and full-bodied red wines come from its winery.

For more than two hundred years, the Biedermannhof in Cermes has been in the possession of the Innerhofer family, and today it is Hannes Innerhofer who runs the winegrowing operation with its deep roots. The farm was already mentioned in a document as early as the fourteenth century; as property of the convent of the order of St. Clare in Merano. The estate winery then changed owners again and again, although the proprietors always remained convents and monasteries to which the Biedermannhof provided their drinking and mass wine.

Today, the ecclesiastical sales channel has run dry, and the Biedermannhof in Cermes has turned into a normal private estate winery. One in which great value is placed upon maintaining the biological balance in the vineyard. “Planting greenery between the rows of grapevines helps, for instance, to regulate the air and water balance in the soil, to promote the formation of humus, and to protect against erosion, and it is a welcome habitat for beneficial insects,” Hannes Innerhofer explains.

This method of management, along with the sedimentary soils, the southeastern exposure of the vineyards, and the relatively low elevation (350 meters), leaves its traces in the wines of the Biedermannhof. Thus the white wines are fruity and mineral-rich, while the red wines present themselves as deep and full-bodied.
Are the centuries of divine presence to be thanked for that? God only knows...

South Tyrolean hospitality, superb cuisine and fine wines from the wine cellar. Spend an unforgettable day with us on our sun terrace or in our cozy restaurant.

Bar-cafeteria with a wonderful panoramic terrace and homemade products. Electric charging station for cars.

Open: all the year Closen day: Monday Kitchen: 11:30-21:00

The vineyards of the Klasen Hof in Nalles are steep, which makes work with machines nearly impossible. For that reason, the majority of the work is done by hand. Which may sound like great toil, but for the Thurner family, not only is that something which is self-evident, it is also an advantage. “In that way, we can have a targeted influence upon the improvement of the quality of the grapes in the vineyard,” so the family philosophy goes. At the Klasen Hof in Nalles, having so much passion is a tradition.

In the early twentieth century, Alois Mair, the great-grandfather of the growers there today, had the courage to build a farm out of nothing and, from the very beginning on, to also focus on winegrowing. “Klasen Luis”, as he was known, was thus able to lay the foundation for an operation that continues to be run successfully today. The Thurner family is aware that, “We profit form comprehensive knowledge that has been passed down from generation to generation about the cultivation of grapes and from many years of experience in the winery.”

Their motto is that high quality comes from both the grapevine and the barrel. Therefore, the focus is on the right balance between the work in the vineyard and in the winery. What emerges are thus wines with strong character in which the aromas reflect the cultivation zone – and the passion with which the Klasen Hof in Nalles makes their Lagrein, Schiava, Merlot, Sauvignon Blanc, and Pinot Blanc. For around a century.

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.

There is a vineyard in the Passiria Valley. One single one. It belongs to the Unterwirt Winery of the Martinerhof in S. Martino, by which the Fontana and Schweigl families have expanded their universe that previously consisted of a beer experience hotel, pizzeria, and in-house brewery. At the same time, they brought back to life an inn in which Tyrolean freedom fighter Andreas Hofer came and went.

The Unterwirt Winery of the Martinerhof carries two names at once. That of the Martinerhof is used because it is a part of the gastronomy world around the farmhouse, but it is also right at home with Unterwirt. The inn was first mentioned in a document in 1694, and it was renovated in 2012. “Because the vineyard of the neighboring Hianhof is the first one in the valley and also the only one, we set up a winery in the Unterwirt, and also to breathe new life into the establishment,” says Florian Fontana.

A remarkable assortment of wines are produced in the winery today. They range from Schiava and Pinot Noir to Sylvaner and all the way to Kerner and Pinot Blanc. So even though there is only one estate winery in the Passeier Valley, its results can easily be seen. And speaking of being seen: at the Unterwirt Winery of the Martinerhof, experience tours are also offered.

Even if the significance of winegrowing in the Passiria Valley is easy to understand, the importance of the wine there is not. Andreas Hofer, the Tyrolean hero from this valley, was a wine dealer and wine connoisseur. Perhaps it is also for that reason that before his execution by Napoleon’s troops in 1810, he ordered, “For all good friends, there will be soup and meat at the Unterwirt, along with a half bottle of wine.”

For thirty years, Franz Josef Pfeifhofer has dedicated himself to organic and biodynamic cultivation. At the organic Zollweghof Estate Winery in Lana, he makes wines of the highest quality from fungus-resistant varieties and creates completely new wines – including one with lemon balm.

The Zollweghof in Lana is a small, family-run winegrowing operation whose winery dates back to the fourteenth century. In these historical surroundings, winegrower Pfeifhofer matures his wines in old large wooden barrels and clay amphorae. In so doing, he uses long-established methods which only enhance the biodynamic cultivation at the estate. “My grapevines are fungus-resistant, so I hardly need to treat them: applying sulfur twice at the most suffices,” Pfeifhofer says.

And doing all of the work in the vineyard by hand also fits in with this philosophy. And for the grower, there is no alternative, since the vineyard areas are so steep that work by machine would in any case be impossible.

As a winegrower, Pfeifhofer has set for himself the goal of making “great, modern top wines” from fungus-resistant varieties. And to do so, he is prepared to travel unconventional paths. His glowing rosé sparkling wine “Swing”, for instance, is intended as an aperitif, while “Melissa gold” can be drunk as a digestive. “We have refined this wine with bee balm, thus combining the knowledge of organic wine with the knowledge of nature and herbs,” Pfeifhofer says.
“This knowledge is ancient,” he adds. And yet totally new.

Grapes have been grown in Cermes since the twelfth century, the Kränzelhof has existed since the fourteenth century, and winegrowing has been an important pillar since the 1500s. And today? Today, Franz von Pfeil upholds the tradition, grows grapes and makes wine at the Ansitz Kränzelhof in Cermes, and combines that with art.

“For me, art and the enjoyment of exquisite wine have a lot in common,” von Pfeil says. “Wine works of art live, they are created through the inspiration of a master and the hands of all those who accompany the transformation of the wine.” If we stay with the image, then the vineyards of the Kränzelhof are something like the canvas upon which the wine works of art develop. A six hectare-sized canvas.

The grapevines of the Kränzelhof grow on loose moraine soils and are tended especially gently. Thus artificial fertilizers and herbicides are avoided, while field and meadow flowers between the rows of grapevines provide sustainable life in the vineyard. “In addition, we reduce the yields per hectare that are allowed by removing leaves in arduous work by hand, trimming shoots, and cutting away grapes,” von Pfeil says.

In that way, and thanks to thrifty cellar techniques that are used, wines are created with crisp acidity that are described as “savory, full of body, aromatic, and conducive to aging.” “We want to create individual wines that are filled with character,” says the winegrower from the Kränzelhof in Cermes, “wines in which the vintage and origin can be recognized, which are well received by connoisseurs, and which give them joy.” That is the art of winemaking.

The Golden Rose chefs create harmonious dishes every day, a skillful meeting between tradition and innovation, South Tyrolean and Mediterranean cuisine. The herbs and flowers of our garden enrich every dish with color and aromas, with a strongly held respect for nature and for the quality of products that we select from our valleys. On reservation we serve a dumpling menue.

Thurnerhof Inn in Schenna

The Nalserbacherkeller is not far from Nals, on the road towards Prissian and Tisens. The Pallweber family will spoil you in the comfortable cellar or under the vines in the open air. The kitchen offers tasty, varied food, hospitality and a friendly atmosphere. Home-distilled fruit schnaps will round off your meal! Open from the start of April until the end of June from Thursday to Sunday and from the start of August until mid-December from Thursday to Monday. Opening times: Saturday, Sunday and public holidays from 4.00 pm to midnight, weekdays from 5.00 pm to midnight. Advance booking desired.

The name of the farm originates from the Middle Ages, but Hännsl am Ort in Lana has only been an estate winery since 2003. At that time, the Kerschbaumer family decided to give winegrowing a chance – and to bring their own wines to the market by themselves.

With winegrowing, the family decided to provide their farm with an even broader economic foundation. Earlier on, this already consisted of apple and asparagus growing, and grapes were added shortly after the start of the new millennium, with the desire, however, not deliver them to one of the large cooperative wineries, but rather to work with them themselves. “Since that time, we have been growing grapes and making our own wines: whites, reds, rosés, and cuvées,” says Norbert Kerschbaumer, winegrower at the Hännsl am Ort Estate Winery in Lana.

With regard to grape varieties, Kerschbaumer follows the path that is rich in tradition. He thus focuses on the classic varieties with Schiava and Pinot Noir, Lagrein and Merlot, Pinot Blanc and Sauvignon Blanc. They are made into varietal wines, for instance a fresh Chardonnay, an aromatic Sauvignon Blanc, or a fruity Schiava, which is absolutely the Alto Adige classic.

In contrast, “Ogethn” is Kerschbaumer’s name for his cuvée of Merlot and Cabernet grapes with which he has expanded his product line by a deep red wine. The name of the farm may therefore be medieval, but the wines that are produced at the Hännsl am Ort Estate Winery in Lana most definitely are not.

Restaurant in one the most beautiful places of Val Senales directly on the lake with beautiful Sun Terrace. Local and regional Plates like Kaiserschmarren, Lamb, Apple Strudel and more... Restaurant all day long.. 7days a week .. Sun Terrace with Bar / Cafe with home made Cakes..

Somewhat below the Marlengo Waalweg path along the irrigation ditch lies the Gruberhof organic estate winery.  This is where Jakob Gamper wields the baton.  The fact that this is the case is anything but by chance, and rather is very much a matter of genes.
When I grow up, I want to be...  Everyone knows the old game, as well as the typical answers: cowboy or astronaut, for example.  With Jakob Gamper, though, it was different.  “When I grow up, I want to be a winemaker,” he already declared to everyone who wanted to hear it as an eight year-old, and then added, “just like my Uncle Leo.”

But in contrast to the self-proclaimed cowboys and astronauts, Jakob actually pursued his desire for his profession in a disciplined way: diploma from the High School of Agriculture, studies in oenology and winemaking, internships in wineries in Tuscany and Germany.  What followed was his return to home at Gruberhof, which he took over in 2015.

Already at that time, and in fact even as early as 1995, the operation had been certified by Bioland and was being operated under organic guidelines, and the young grower Jakob gratefully took up these specifications.  He set his sights on a broad spectrum of varieties, which also contained two fungus-resistant varieties.  “We have them to thank for our mineral-rich and fruity wines Bronner and Mitterberg Rosè,” says Gamper.

On the moraine soils of the Gruberhof at an elevation of 300 to 470 meters, however, the indigenous Alto Adige grape varieties also flourish, along with Cabernet Sauvignon and Merlot, from which Gamper makes first-class wines.  Just like Uncle Leo, in fact.

Wines are not made, they are accompanied. That is the credo with which Joachim Wolf and his team work at the Oberstein Estate Winery in Cermes. “Our vision is to make wines without a lot of technology and to give them the necessary time to mature in the large wooden barrels,” says Wolf. “In the end, it is not we who determine the maturity. It is time.”

But one thing is clear: this concept only applies if the quality of the raw materials – that is, the grapes – is right. And that quality begins in the vineyard. In keeping with the concept, at the Oberstein Estate Winery in Cermes that is achieved through prudence and restraint, which leads to reduced yields and high quality.

Added to this is the fact that Mother Nature has been especially kind to the Oberstein Estate Winery in Cermes. The estate’s vineyard is located on steep slopes with a southeastern exposure at an elevation of 400 to 500 meters (1,300 to 1,600 feet) above sea level. Its foundation is formed by light, permeable, loamy sandy soils that are pervaded with porous, slaty, granite rock material. The latter lends the wines of the Oberstein Estate Winery a prominent mineral-rich quality.

The location, elevation, and soils shape the terroir as much as the great temperature fluctuations between day and night, which are especially noticeable in the autumn. “All of these factors and our extensive philosophy of work both in the vineyard and in the winery yield a unique combination and form the basis for excellent wines with great recognition value,” Wolf says.

At the Moarhof in Postal, they have dedicated themselves to Schiava – perhaps because not only that wine but also the estate have a lengthy tradition. The Moarhof appeared in a document for the first time in 1324, so its roots reach back nearly 700 years. And they are still cared for today.

Originally in the possession of the church, the Moarhof in Postal has belonged to the Pertoll family since 1923. Today it is Florian Klotz Pertoll who is at the helm at the estate. He already earned his stripes in fruitgrowing and winegrowing operations in Friuli at the age of sixteen, and he brought what he learned there into his father’s operation. “My father recognized that, and from that moment onward, he supported me in professionalizing the operation,” Klotz Pertoll says today.

Professionalizing also includes the expansion of the estate through the leasing of additional areas of cultivation. Thus today, the Schiava grapes, which are processed into the calling card of the Moarhof, no longer originate from the porphyry soils in Postal, but rather from the loam slopes in San Valentino. “They are grown very traditionally on pergola trellises,” Klotz Pertoll says, “because Schiava cannot be exposed too long to full sun.”

Once they are in the winery, the wines of the Moarhof in Postal – which in addition to Schiava also include Cabernet Sauvignon, Lagrein, and Merlot – are first matured in stainless steel tanks and then in large oak barrels which lie in the historical vaulted cellar. Where else?

Every spoonful of ice cream tells a story, combined with traditional & innovative craftsmanship. Nothing remains hidden with us - experience our transparent production, where only the best ingredients find their way into your sundae. Come by and enjoy our ice cream in a sun lounger with a wonderful view for the ultimate vacation feeling! Seating options: Ice cream to go; some seating outside

Suggestion: asparagus and dandelion in spring, stinging nettle dumplings, mushroom and cheese dumplings, apricot dumplings, fresh fruit buttermilk, homemade cakes Own products: lamb

Winegrower, wine connoisseur, wine drinker: what Matthäus Ladurner’s great passion might be can be guessed without a great amount of difficulty just from this list alone. And he can live it out at the Partaneshof estate winery in Merano, an historical estate winery in the health resort city to which a bed and breakfast hotel also belongs.

Merano was once regarded as the southern balcony of the Austro-Hungarian empire, and its particular climate has turned the city into a health resort that is renowned and popular throughout all of Europe. And more than just that: a lot of sunshine, very little precipitation, mild temperatures, and good air circulation are also optimal for winegrowing, which also emphasizes the century-old wine tradition at the Partaneshof estate winery in Merano. A tradition which proprietor Matthäus Ladurner continues to cultivate today with passion.

So it is not only organic fruit that grows in the orchards around the Partaneshof, but also the basis for top-quality wines. “We make a comparatively broad palette of varietals, ranging from Lagrein and Pinot Noir to Chardonnay, Schiava, and Cabernet all the way to Shiraz,” Ladurner explained.

And it is specifically from the indigenous Schiava grapes that an extraordinary wine is made at the Partaneshof in Merano. “With the ‘Merano Küchelberg’, we produce the typical light Merano Schiava variant,” explains the winegrower, who also has a second favorite in his assortment on offer. “Chardonnay is one of our preferred Alto Adige wines: a fruity, noble white wine that goes with all occasions.”

Your holidays begin here in Maso Corto, at the end of the Schnalstal Valley. Quiet absolute, Relaxation totale, fresh air, untouched nature. Familiar, simple and uncomplicated. Homemade products, traditional and italian cuisine. We are waiting for you. Do not hesitate to contact us. Enjoy your life....