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Pranzegg

Martin and Marion of Pranzegg have been changing the game of Alto Adige wine. Traditionally a region dominated by cooperatives, this duo decided to go against the grain; farming biodynamically and making their own wines. This is pure & creative natural winemaking, with a focus on indigenous varieties Schiava & Lagrein.

"Life is so short, and when we just think about things but don’t do them… well… it’s not like we’re making bread or pasta every day. We make wine, and we only have one harvest a year."

People:  Martin Gojer and Marion Untersulzner

Place:  Alto Adige, Italy

Varieties:  Schiava, Lagrein, Sauvignon Blanc, Chardonnay, Viognier, Manzoni Bianco & Gewürztraminer

Hectares:  3.5

Farming:  Biodynamic

Wines: Click here

Did You Know? Before making wine, Martin joined the Simonit and Sirch duo; a now-globally renowned company that consults on eco-friendly and sensitive, gentler pruning methods. He ended up working with them for six years. 

Pergola vines

“We really try to focus on the culture of the region, which is why we work with our indigenous varieties, and with the pergola system. It’s a lot of work, but we love it; creating our little paradise with vines, bees, sheep, chickens and the cats.” 

They’ve been working organically since the start, and in 2014 decided to work biodynamically, too. This was largely an inspiration taken from the winemakers Martin had met while woring at Simonit and Sirch. He explains, 

“Meeting people outside of the region is really important; it’s fun, interesting, and it allows us to open our minds and horizons more. Particularly in this region, where we have very high mountains, you only see the things around you. The horizon isn’t so wide, so having this natural wine family is a really good thing. It has opened the door to what we can do with our raw material.”

At the same time, however, they emphasise that it’s not a case of just out with the old, in with the new, but rather important for them to combine methods of the past with methods they learn elsewhere. Marion comments, 

"Our work is also about the previous generations: asking ourselves: why did they work that way? Why did they choose the varieties they did? They had their reasons. It’s important to...

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