Address:
39040 Salurn, Italy Show on map Show in places
39040 Salurn, Italy Show on map Show in places
Phone:
Website:
www.haderburg.it
Wineguide:
Weingut Haderburg
Info:
The winery
In the mid-seventies, we ventured the step from a farm that sold grapes and apples to a winegrower who processes his grapes. Since then, our enthusiasm for good wines and sparkling wines has characterised our work in the vineyard and in the cellar. In recent years, we have been able to acquire some vineyards in very good locations to complement our range. The grapes for our Cuvée Erah from Merlot and Cabernet Sauvignon grow in Tramin, Kurtatsch and in the valley floor of Salurn, the Gewürztraminer in Tramin, in the district of Rungg.
Year founded: 1977 Owner: Alois Ochsenreiter Farms: Hausmannhof, Obermairlhof Vineyard area: 12.8 ha
Passion and manual labour
in 1976, we began producing sparkling wine from Chardonnay and Pinot Noir grapes using the traditional method for the first time. To this day, we are the only winery in South Tyrol to specialise in making our own sparkling wines. The four quality sparkling wines are the result of a lot of time and experience.
Our sparkling base wines are gently matured. Sparkling wine is then produced using the classic bottle fermentation method. The wine remains on the lees for between 24 and 96 months. To remove the residual yeast, the bottles are shaken by hand and then disgorged. Each bottle is handled over 40 times from bottling to packaging!
Haderburg Brut and Haderburg Rosè are finally sold with 6 g residual sugar, Haderburg Pas Dosé with 2 g residual sugar. We give our Riserva Hausmannhof 8 years on the lees to develop its full potential.
We already set high standards in the vineyard. Gentle pruning of the vines and strict grape selection promote the quality of the end product. The grapes are harvested exclusively by hand.
We also take great care when ageing the wines. The white wines ferment slowly and are only bottled in the summer of the following year. This preserves the fine fruit flavours and the wines gain through ageing without losing their fruit.
After open mash fermentation, t...
In the mid-seventies, we ventured the step from a farm that sold grapes and apples to a winegrower who processes his grapes. Since then, our enthusiasm for good wines and sparkling wines has characterised our work in the vineyard and in the cellar. In recent years, we have been able to acquire some vineyards in very good locations to complement our range. The grapes for our Cuvée Erah from Merlot and Cabernet Sauvignon grow in Tramin, Kurtatsch and in the valley floor of Salurn, the Gewürztraminer in Tramin, in the district of Rungg.
Year founded: 1977 Owner: Alois Ochsenreiter Farms: Hausmannhof, Obermairlhof Vineyard area: 12.8 ha
Passion and manual labour
in 1976, we began producing sparkling wine from Chardonnay and Pinot Noir grapes using the traditional method for the first time. To this day, we are the only winery in South Tyrol to specialise in making our own sparkling wines. The four quality sparkling wines are the result of a lot of time and experience.
Our sparkling base wines are gently matured. Sparkling wine is then produced using the classic bottle fermentation method. The wine remains on the lees for between 24 and 96 months. To remove the residual yeast, the bottles are shaken by hand and then disgorged. Each bottle is handled over 40 times from bottling to packaging!
Haderburg Brut and Haderburg Rosè are finally sold with 6 g residual sugar, Haderburg Pas Dosé with 2 g residual sugar. We give our Riserva Hausmannhof 8 years on the lees to develop its full potential.
We already set high standards in the vineyard. Gentle pruning of the vines and strict grape selection promote the quality of the end product. The grapes are harvested exclusively by hand.
We also take great care when ageing the wines. The white wines ferment slowly and are only bottled in the summer of the following year. This preserves the fine fruit flavours and the wines gain through ageing without losing their fruit.
After open mash fermentation, t...