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Campill 2016


A Wine That

resembles the quintessence of Pranzegg. Schiava, or Vernatsch as it is called here in Alto Adige usually gets very little attention but Martin and Marion have managed to transform this little duckling grape into something from another planet. Old vineyards on some of Italy's steepest Pergola-trained slopes. To us, it is the Alpine answer to the very best Nebbiolo's or Pinot Noir's money can buy.

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  • Winemaker: Pranzegg
Campill - 2016

Alto Adige












Loam of volcanic origin



Where and How?

The Vernatsch for this wine comes from vines of about 50 years of age, farmed biodynamically on very steep terrain. After the fruit is hand picked, spontaneous fermentation takes place in wooden fermentation stands. The juice is then fermented for 12 months in wooden fermentation stands and oval barrels, then for ten months in concrete and in an oval barrel. Bottled unfined and unfiltered.

The Winemaker: Pranzegg

Tucked away in the rolling hills of Alto Adige, you’ll find many vineyards; but a massive 95% of the grapes from these vineyards are sold to cooperatives-style wineries. However, in the remaining 5%, you’ll find a slowly-but-surely growing segment of winemakers committed to farming their own grapes and making their own wine.


Two of these winemakers are Martin Gojer and Marion Untersulzner of Pranzegg; committed to every aspect of their 3.5-hectare farm; where you’ll find not just vines, but also sheep, chickens and bees. For them, this isn’t just a job, but a way of life.

Discover the Story of Pranzegg

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