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A multitude of cakes and “strudels” as well as ice creams is home-made daily. We only use local products and guarantee to offer only the best quality. Cold and warm snacks are offered throughout the day.

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

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

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

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

A special lunch or dinner experience at the Giardino Marling restaurant Dining at the Giardino Marling restaurant - an insider tip for a culinary experience in a sophisticated ambience. Take your time to enjoy high-quality food on the tranquil terrace with its magnificent view, in the cozy parlor or in our restaurant. Head chef Siegfried Zelger and his kitchen team pamper all guests according to the motto: "Healthy indulgence with a creative touch." Vegetarians and gourmets with food intolerances can also enjoy the culinary art to the full. The attentive service staff and the pleasant ambience of our dining rooms, the parlor and the spacious terrace contribute to the sensual culinary experience. The crowning glory? A fine drop from our wine cellar.

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.

In the bar we offer cake, ice cream, coffee and fresh drinks.

Traditional restaurant in St. Georgen. Great choice on daily menu and seasonal specialities. Vegetarian cuisine.

Traditional cuisine, beautiful mountain panorama, can be reached by mountainbike. Own production: “Kaiserschmarrn” (sugared pancake with raisins), bacon dumplings, homemade juices

In the historical village centre of St. Marin in Passiertal, situated close to the Spa town of Meran, our Hotel for groups offers an excellent starting point for numerous leisure activities and excursions in South Tyrol. The in-house winery enables our guests to enjoy a high level of excellent wines. There is such a lot to discover on the regular tours and in the extraordinary programmes. From 2013 we are looking forward to nourishing our own vineyard. Don't miss a wine tour to South Tyrol in the Passiertal! Your Hotel for groups from 10 persons

Enjoy Italian coffee and choose from an array of delicious cream cakes, fruit flans and other baked goodies at our cake buffet. Our homemade specialities, for example strawberry cake, strawberry roulade, apple and quark strudel and, in autumn, our plum cake, are particularly popular with our guests.

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.

Enjoy a nice time with friends over a relaxing coffee, a good glass of wine or a refreshing cocktail with us. Among other things, we offer free WIFI.

Restaurant Café Monika in the centre of Schenna offers a traditional cuisine, grilled meats and fish specialities, as well as cakes and ice-cream.

The Pratenberg Estate Winery in Merano is held firmly in female hands. It is with great passion that winegrower Karoline Sinn has created a small, independent estate that takes advantage of the mild climate and cool katabatic winds, the steep terraces with a southern exposure, and special soils.
“Glacial sediments of porphyry sandstone and secondary metamorphite and granite.” One would almost think that Sinn was a geologist when she describes the foundation of her vineyards. And even if you have not yet completely understood which soils are concerned, the short version is: they are ideal for authentic, individual, unmistakable wines.

“I like to describe my wines as the grape in the glass,” Sinn says. “They are not lush, but on the contrary, they are animating, lively, and at the same time agreeable, with fine acidity and an elegant interplay of aromas.” Originality is something upon which the winegrower from Merano places as much value as reflecting upon one’s own strengths. And upon quality, in any case.

In the end, the signature of Karoline Sinn can be tasted in her wines just as much as the natural conditions with which the Pratenberg Estate Winery in Merano is blessed. And perhaps also the motto according to which she runs the winery: “Have the time to take the time and to give things time.”

Niederhofs special platter, braised beef, homemade potato dumplings. House specialties: Venison steak in Lagrein sauce, spaetzle noodles and red cabbage (Wildererpfandl) Breathtaking views of the Texelgruppe Nature Park and waterfall; authentic South Tyrolean cuisine with a Mediterranean touch.

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.

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.

Immersed in our enchanting olive garden you'll experience a true break, surrounded by the beauty of nature. Enjoy exquisite wines from our surrounded vineyards, we sell also directly, and let yourself be seduced by a selection of delicious tyrolean and mediterranean specialties, prepared with love and care. Our establishment not only offers culinary highlights but also a relaxed atmosphere, perfect for leisurely moments in couple or with friends and family. On Tuesdays, we take a little break, but on all other days of the week, we warmly welcome you.

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.

In our restaurant you will be spoiled with seasonal cuisine, Tyrolean specialities and selected wines from South Tyrol.

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

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

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

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

The best grapes, creativity, a love of labor, and a lot of patience: those are the ingredients from which Leila Grasselli and Dominic Würth in Cermes produce wines – as newcomers from another field, with the greatest respect for nature, under the label GRAWÜ.

GRAWÜ is a made-up word composed of the first letters of the surnames of these new arrivals to Alto Adige. “We have Italian and German roots and have only been living in Alto Adige for a few years,” Würth explains. “That makes a lot of things more difficult in terms of founding a company, but there are great opportunities in making wines free of conventions.”

Individual wines require individual methods. Thus leased vineyards in the Val Venosta are tended strictly organically, with attention being paid to natural cultivation and selected fungus-resistant varieties. And in the GRAWÜ winery, they consistently follow their own path, doing without pure strains of yeast and other oenological products. “Our goal is to get the genuine, unadulterated taste of the grapes and the terroir into the glass: the liquid memory of a vintage in all of its facets,” Würth explains.

Thus what comes into existence are dynamic wines that are fermented with the skins: Sauvignon Blanc, Pinot Grigio, and Gewürztraminer which constantly change and bring forth their very own flavor. “Perhaps not everyone will like them, but they very nicely reflect us as a family and the mountains in which they grow,” the winegrower says.

Dream days in a dream location above Merano Your VIP seat in a quiet and beautiful place in Tirolo, with a wonderful view over Merano & Surroudings. Start your day with a delicious breakfast and then take the rustic chairlift to Merano for a shopping tour. Or just enjoy the idyllic mountains around Tirolo. Lunchtime on the sun terrace, take a deep breath, switch off & then let yourself be pampered in the premium SPA; Immerse yourself in our water and sauna world. For an aperitivo, you meet at the bar and let your thoughts wander towards the sunset. Our gourmet cuisine and the warm service round off your dream day - yes, that is a vacation. #erikamoments

Wine and its production have a great deal to do with values. And Andreas Theiner must have also thought that. Before he took over his family’s historical estate with Plars Castle in Lagundo in 2003, he was a banker.

As unusual as the change from the teller’s window to the vineyard may be is how simple the explanation is that Theiner provides. “Wine is my passion”, he says, “and even though I had pursued a completely different professional career, it made my love of wine even stronger.” And that may also have to do with the fact that passion for wine is in the genes of the Theiners. Andreas’ grandfather Franz had already studied at the Winegrowing Technical College in Klosterneuburg near Vienna – back in 1895! In 1911, he returned to South Tyrol, he acquired the Plars Castle estate in Lagundo, produced wines for the rest of his life, and in the end handed the estate down to his son Karl, who expanded it.

Finally, in 2003, Andreas took over the castle and concentrated on the production of quality wines. The conditions for them are ideal: the vineyards in Plars di Mezzo, situated at 450 meters above sea level, benefit from a great deal of sun and a constant breeze. “This climate is ideal for a Sauvignon Blanc that is extremely strong in character, but also for Chardonnay, Pinot Blanc, Schiava, Lagrein, and Merlot,” Theiner explains.

In the winery, a gentle processing of the grapes and careful handling of the wine are important to him, because, “Only in that way are we successful in having the individuality and essence of the vineyard finding their way into the wines.” And that’s also what passion for wine sounds like.

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.

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