Marzemino d.o.c.
A grape variety originating from Carinthia, it finds in Vallagarina, in the vineyards cultivated by the Mezzacorona members, the most suitable soil to express its distinctive fruitiness.
VARIETY AND VINIFICATION
Classic red vinification with maceration and fermentation on the skins at controlled temperature (24-26°C).
ORGANOLEPTIC CHARACTERISTICS
Wine with an intense ruby red color with violet edges, offers a harmonious taste with soft tannins. The fruity fragrance blends with hints of violet, with vegetal and almond notes.
ALCOHOL CONTENT
12.5%

The Lagrein, thanks to selection and low yields, is the most representative indigenous red wine of South Tyrol. To obtain the Lagrein Riserva Fallwind, morainic and gravelly soils located in the Bolzano basin are preferred in the vineyard. Aging and resting in wood enhance the harmony, resulting in a complex red that fascinates with its robust structure and multiplicity of aromas.
TO THE EYE purple red
ON THE NOSE intense aroma of cherry, blackberry, and dried plum
ON THE PALATE powerful, with expressive and full-bodied tannins
VINIFICATION
fermentation in steel vats. Subsequently, 12 months of aging in barrique-tonneau with malolactic fermentation. After blending, further aging in steel.

Schiava (Vernatsch) has been the most important native variety of South Tyrol for centuries. Today, the dedicated areas have decreased to ensure its best selection, which are the slopes facing South/East and South/West around the Wine Road. Vernatsch Fallwind is a fresh, fruity wine with a fine aroma of bitter almond. Simply a classic.
APPEARANCE
ruby red
ON THE NOSE
fruity aromas of cherry, violet, and delicate red fruits
ON THE PALATE
soft, elegant, with a light note of bitter almond
VINIFICATION
fermentation on the skins, maturation and malolactic fermentation in steel tanks

Pinot Noir is one of the oldest cultivated grape varieties. It is a grape that requires a lot of care and represents a true challenge in the vineyard and in the cellar. The Pinot Noir Reserve matures for a minimum of two years in the cellar. The result is an elegant wine that can hold its own against the international landscape.
IN APPEARANCE
ruby red
ON THE NOSE
fruity aromas of cherry, berries, and blackcurrant
ON THE PALATE
complex, elegant, and delicate
VINIFICATION
fermentation in steel. Subsequently, 12 months of aging in barrique-tonneau with malolactic fermentation. Followed by blending and further maturation in concrete barrels.

Grape variety: Teroldego
Soil: Alluvial of Campo Rotaliano
Vineyard extension: 9.5 ha
Planting type: Trentino pergola and Guyot
Density of vines per ha: 4,500
Average age of the vineyard: 30 years
Average production per ha: 63 hl
Vinification and aging: Gentle destemming without crushing. Depending on the vintage, up to 30% of whole stems are used in maceration for 10-15 days. Spontaneous fermentation in concrete tanks from 15 to 40 hl. Aging in concrete and oak barrels from 20-40 hl for 12 months.
Total sulfur: 35 hl
Bottles produced: 70,000

Inside it contains what is outside and much more! Martin Gojer from the Pranzegg estate offers just this with his “Light Red Wine”: a light red wine that, precisely because of its simplicity, manages to give much more. Schiava, Lagrein, and Merlot are spontaneously fermented on the skins of “Caroline,” the first creation of the Pranzegg winery. It is then aged in oak barrels and fiberglass tanks. The light red wine shines with its cherry red color and the aroma of yeast is followed by hints of strawberry and delicate woodland herbs. Fresh and pleasantly sparkling, this wine irresistibly invites you to have a second glass. As soon as the sun peeks out, it’s time to bring out the “Light Red Wine,” whether for an aperitif, a salad, a barbecue, or to enjoy the sun's rays.

The Schiava presents a light ruby red color, aromas of cherries and red blueberries, with slight hints of cocoa and bitter almond. On the palate, it is attractively simple yet complex and wine-like, inviting due to its conviviality.
SofiSchiava
PRODUCTION AREA
The Schiava vines, cultivated using the traditional pergola system, grow on medium-heavy gravelly soils. The vineyards are located at an altitude between 350 and 400 meters with a southern exposure.

WINEMAKING METHOD
After destemming, the grapes are fermented at controlled temperatures in steel tanks where, after malolactic fermentation, the young wine matures for another five months.

The Pinot Noir, which for Franz Haas is “the white among reds”, presents itself depending on the vintage with a changing play of colors that can vary from light ruby red to intense ruby red. The bouquet opens with notes of sour cherries and raspberries, marzipan and plum jam, cloves and cinnamon. In the end, aromas of underbrush are perceived.

On the palate, the wine is fresh and lively thanks to elegant tannins that make it aromatic and round, ensuring an inviting and tasty flavor.
PRODUCTION AREA
The Pinot Noir vines are located at altitudes varying between 350 and 900 meters on very heterogeneous soils. High-density plantings ensure the maximum quality of the grapes. The use of selected low-yield clones guarantees continuity in qualitative development.

WINEMAKING METHOD
The vinification of the grapes takes place in open tanks where the fermenting must comes into contact with the skins through frequent pump-overs and punch downs. Thanks to these techniques, the coloring substances and aromas contained in the skin are extracted and transferred to the wine. Subsequently, the wine matures for a year in barriques and after bottling, it further ages for a few months in the bottle.

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