Pranzegg

Weingut Pranzegg is a family estate that has been in the Gojer family for three generations, located above the Bolzano valley basin in Alto Adige. Martin Gojer took over the 3.5-hectare estate in 2008 and immediately began converting to biodynamic farming. He and his partner Marion Untersulzner have since grown the estate to approximately four hectares. Martin completed agricultural school in 2006 and produced his first vintage in 2009. The estate takes its name from the historic farm property itself.

Pranzegg farms four hectares of steep vineyards across multiple sites around the Bolzano basin. Elevations range from 280 to 900 meters with varying aspects. Soils shift from volcanic rock at the highest elevations through sand and clayey sand to moraine deposits lower down. The vineyards are predominantly trained on the traditional South Tyrolean pergola system with some Guyot sections. Ouessant dwarf sheep graze between vine rows, keeping grass short and providing natural fertilization. All vineyard work is done by hand; the slopes are too steep for tractors. Farming is biodynamic in practice, though Pranzegg is not formally Demeter-certified.

In the cellar, Martin ferments all wines with spontaneous native yeasts. For the Miau! pét-nat, Lagrein is whole-cluster direct pressed and Schiava is macerated on skins for approximately 36 hours before pressing. The juices are blended and fermented together in stainless steel tanks before being bottled at the end of primary fermentation to complete carbonation in bottle via the ancestral method. The wine is not disgorged, not fined, not filtered, and receives only minimal added sulfur. His still wines typically spend two to three years on full lees before bottling.