Bergmannhof
Among the majestic alpine peaks of Alto Adige lies the Bergmannhof estate, a family-run wine business committed to sustainable production. At the helm of the winery, located precisely in the municipality of Appiano along the Wine Road, is the Pichler family, who have been at the forefront of Bergmannhof's production since 1851, with management in the hands of Johannes Pichler for over 40 years. He represents the third generation dedicated to the production and marketing of wine, building on a tradition started by his grandfather Karl and continued by his father Josef. In fact, it was Karl and Josef who inaugurated, in 1978, the winemaking starting from the then 2.5 hectares of vineyards. The history of the estate is, however, even older, as evidenced by documents dating back to the 17th century, testifying to the strong bond between the estate and viticulture.
The vineyards of the Bergmannhof estate are distributed in various areas of the municipality of Appiano, particularly between the hamlets of Gaido and, above all, San Paolo. In detail, most of the vines are located in the so-called "Huberfeld," one of the most prestigious subzones of San Paolo and surroundings. Adopting sustainable agronomic practices, the Pichler family cultivates here the varieties Chardonnay, Pinot Bianco, Sauvignon Blanc, and Manzoni Bianco among white grapes, and Lagrein, Schiava, Cabernet Franc, Merlot, and Pinot Nero for black grape varieties. The soils are mainly composed of gravel, clay, and limestone, with the presence of very stony sections, while the altitude ranges from 270 to as much as 800 meters above sea level. The harvest is carried out entirely by hand, respecting the ripening period of each variety, vinified through spontaneous alcoholic fermentation and, most of the time, with complete malolactic fermentation. The types of wine vessels used are various and include stainless steel tanks, oak barrels, and terracotta amphorae, containers in which the wines remain to mature on the fine lees. Throughout the entire production cycle, the addition of sulfites is then minimized, as well as filtration operations are excluded.
There are numerous labels presented by the Bergmannhof winery, each capable of highlighting a different nuance of the Appiano territory, maintaining a style based on cleanliness and organoleptic fragrance.
Among the majestic alpine peaks of Alto Adige lies the Bergmannhof estate, a family-run wine business committed to sustainable production. At the helm of the winery, located precisely in the municipality of Appiano along the Wine Road, is the Pichler family, who have been at the forefront of Bergmannhof's production since 1851, with management in the hands of Johannes Pichler for over 40 years. He represents the third generation dedicated to the production and marketing of wine, building on a tradition started by his grandfather Karl and continued by his father Josef. In fact, it was Karl and Josef who inaugurated, in 1978, the winemaking starting from the then 2.5 hectares of vineyards. The history of the estate is, however, even older, as evidenced by documents dating back to the 17th century, testifying to the strong bond between the estate and viticulture.
The vineyards of the Bergmannhof estate are distributed in various areas of the municipality of Appiano, particularly between the hamlets of Gaido and, above all, San Paolo. In detail, most of the vines are located in the so-called "Huberfeld," one of the most prestigious subzones of San Paolo and surroundings. Adopting sustainable agronomic practices, the Pichler family cultivates here the varieties Chardonnay, Pinot Bianco, Sauvignon Blanc, and Manzoni Bianco among white grapes, and Lagrein, Schiava, Cabernet Franc, Merlot, and Pinot Nero for black grape varieties. The soils are mainly composed of gravel, clay, and limestone, with the presence of very stony sections, while the altitude ranges from 270 to as much as 800 meters above sea level. The harvest is carried out entirely by hand, respecting the ripening period of each variety, vinified through spontaneous alcoholic fermentation and, most of the time, with complete malolactic fermentation. The types of wine vessels used are various and include stainless steel tanks, oak barrels, and terracotta amphorae, containers in which the wines remain to mature on the fine lees. Throughout the entire production cycle, the addition of sulfites is then minimized, as well as filtration operations are excluded.
There are numerous labels presented by the Bergmannhof winery, each capable of highlighting a different nuance of the Appiano territory, maintaining a style based on cleanliness and organoleptic fragrance.
