| History |
For over 25 years, the Niedermayr family has been running the farm Hof Gandberg, following not only strictly organic principles but also their intuition. At Hof Gandberg, we trust in the elemental forces and let nature drive the process. In 1993 the first wine was produced on the farm, and very soon we decided to take an alternative approach, and to make wine from high-quality fungus-resistant grapes. |
| Origin |
Eppan Berg and Algund, in the mountainous region of South Tyrol, North Italy |
| Climate |
Altitude: 520 m. a.s.l. (Eppan Berg), 450 m. a.s.l. (Algund) |
| Soil composition |
Loamy and calcareous soil with high contents of white Dolomite rock in the South, meagre and sandy soil with slate content in the North – a mineral match made in heaven. |
| Harvest |
Handpicked between 20 September and 8 October. |
| Vinification |
Macerated for one day, then carefully extorted. Native fermentation, using our own yeast. Fermented in a steel barrel for 3.5 months, then malolactic fermentation for four months in a neutral wood barrel and another 4 months in steel. |