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The great difference?

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BARTHENAU Vigna S. Michele


Vigna KOLBENHOF


Vigna RECHTENTHALER SCHLOSSLEITEN


BARTHENAU Vigna S. Urbano


Vigna STEINRAFFLER


Vigna ROCCOL


Vigna PIRCHSCHRAIT

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VIGNA

Only the term “Vigna”

guarantees the origin of a single-vineyard wine

and is combined with the famed name of the vineyard parcel.

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Tried and true - in new form

We have just remodelled the cellar in which we vinify mostly red wine and store in bottle.

The result is a simple, modern construction that offers more capacity within the same area. The prominent location of our estate in the centre of Tramin next to the historic village church restricts expansion and requires clever architectural solutions. Just how successful this type of solution can be is demonstrated by our adjacent wine tower and shop.

This project also represents something unique in South Tyrol: the construction and use of highly modern, conical cement vats!

“When the deconstruction in the old cellar began,” tells vintner Martin Foradori Hofstätter, “I had to think of my childhood and my grandfather, Konrad Oberhofer. During the years after World War II, he laboriously built bulky cement vats by hand in rectangular form as was then customary. They remained in use as stainless steel vats entered the market. This simple material stood the test of time. Despite this, I never thought that we would one day renew those old cement vats. In the meantime, there are good arguments for their advantages, particularly because today they can be cast in round, less cumbersome forms.”

The medium-sized vats at Hofstätter become narrower towards the top and bulge at the bottom where the opening is. They are coated in the inside. Cement is neutral in aroma and flavour and it breathes. Computer-controlled temperature sensors and cooling valves ensure the correct temperature. There is not much to adjust though, because cement reacts slowly to temperature fluctuations. A disadvantage of stainless steel compared to cement is that it can charge the wine electrostatically.

A further benefit of the cement vats is the conical rather than the cylindrical form of stainless steel vats that keep the pomace cap soft and allow it to collapse on its own. In this way the skins and other solid parts of the grape that float to the top during fermentation are constantly mixed and remain in contact with the juice in a natural and gentle way. Punching the cap down becomes largely unnecessary.

These attributes will benefit the Hofstätter wines that will selectively be fermented in these new vats.

They are ready and waiting for the 2013 harvest!