HochKlaus

I am Klaus. I explored the world of wine with an open mind and curiosity. Australia, USA, France and back home again - South Tyrol. During my travels, one thing occurred to me: I feel most at home in Nature. I aim to create a product as unspoiled as possible.

We farm all our vineyards certified organic (2024). In the cellar we only do spontaneous fermentation to get the most out of our beautiful terroir and grape varieties.  

As a human, I represent Nature with my wine and tell her story. That's why we work with utmost care – hand in hand with Nature. We promote rather than interfere so as not to distort her history. I waive all the bells and whistles and let Nature speak for me.

To me, the winery is a natural cycle in which I interfere as little as possible. At last, there should be a product bustling with genuineness, honesty and vividity. The vine roots me with Nature. It is my point of reference, and I try to understand it, from the root to the grape. A daily challenge that never lets me stop learning, and that drives me. Through greening, fruit trees and other plants, I try to interrupt the monoculture as well as I can.

Promoting Nature means also appreciating what you have. Thanks to the exposure (south/ south-west), our vineyards at 350-650 metres above sea level bathe in the sun from morning until late in the evening. Cultivation on the pergola and late defoliation protect our grapes from the heat. The cool breeze from the Ega Valley provides a noticeable acidity in our wine. Throughout the year, we treat our vines with homemade teas made from nettle and dandelion to protect them naturally from diseases. Sparse, loamy soils on porphyry allow our vines to grow moderately and thus offer a balanced grape ripeness.