Pranzegg, I.E.A. Quirein 2013, Südtirol, Italy St Joseph in the winery they are

in the winery they are Destemmed and macerated at a low temperature for 24 hours in stainless steel before fermentation begins over the next 12 days before further raging in stainless steel

considering it the only substance in the world capable of turning a wine into an excellent wine

no fining or filtration etc - from grapes grown on some of their younger vines up in the Alcamo hills in North West Sicily

They are then aged in old barrels and are bottled unfined

30 year old vines

Pranzegg, I.E.A. Quirein 2013, Südtirol, Italy St Joseph in the winery they areIn a region where the focus is on scale and 95% of grapes grown are sold on, Martin and Marion of Weingut Pranzegg are doing things a little differently. Championing small yields and a minimal interventionist approach, the most important thing for Martin is to make 'living wines' that express a sense of place. He took over his family estate, nestled in the Bolzano valley basin in Sudtirol in 2008 and converted to biodynamics straight away with the