 |
|
|
We have been practising biological wine-growing
techniques since 1979. The work is difficult, strenuous and meticulous
but the final results are highly rewarding, a fact which has been
amply demonstrated by our success. Our cultivation methods are of
a preventive nature. Sulphur and copper sulphate are used in low concentrations
and guard against fungal and other vine ailments. During extreme hot
and cold periods or when the vines are subject to excessive stress
the plants are assisted using natural methods. By these means we assist,
protect and substain the vines throughout the vegetation period. Tradition
and technology, history and quality oriented innovation are a continuation
of this work once the grapes have been picked and delivered to the
winery.
|
|
|
Grapes are rigorously selected during picking.
White wine grapes are de-stemmed and pressed, while aromatic varieties
are crushed and cold macerated with the skins for a brief period
prior to pressing, which takes place at low pressure (2 atmospheres).
The must is subsequently clarified by natural sedimentation. The
grapes are pressed and once clarified by natural sedimentation and
the must is subsequently fermented in stainless steel tanks at a
constant temperature of around 17° C. Very concentrated musts may
be fermented in barrique and left on the fine lees for 3 to 10 months.
Elegant white wines with accentuated fruit meant for early drinking
do not undergo malolactic fermentation and are fined with bentonite
in order to prevent them from becoming clouded later by protein
precipitation. Wines which are fermented in oak and matured on the
fine lees, which are periodically stirred up using 'bātonnage' undergo
malolactic fermentation and there is no need for them to be fined.
The cold temperatures during winter facilitate the natural precipitation
of tartrate crystals in tank. Once it is completely stable the wine
can be sterile filtered and bottled. It is best to wait 2 to 3 months
after bottling before drinking young white wines to enable them
to get over 'bottle sickness'. In this time the free sulphur, which
is necessary as an antioxidant but can seem aggressive in freshly
bottled wines, will also become neutralised.
|
|
|
Red varieties are also carefully selected
during picking. The berries are separated from the stems, lightly
crushed and left to ferment, partly in stainless steel and partly
in oak. Our winemaking methods are a happy combination of tradition
and modern technology. This includes pumping the fermenting must
over the skins as they are driven to the surface, thereby forcing
them back down into the liquid in order to extract a maximum of
colour and ripe tannins, especially in the case of rich, concentrated,
complex wines. Malolactic fermentation, whereby the tart-tasting
malic acid is transformed into the much milder lactic acid, yields
round, smooth, velvety wines Our red wines are not fined. Young
wines intended for early drinking are filtered while those which
are matured in barrique for over 2 years are either not, or only
lightly filtered. The fact that red wines require only small amounts
of free sulphur to protect them after bottling means that they can
be enjoyed earlier after release than white wines.
|
|
|
Our finest wines are identified by a coat
of arms on the bottle which guarantees to wine lovers that the
contents bear the authentic 'Loacker guarantee of quality'. These
are distinctive wines which have been produced with enormous commitment,
painstaking, loving care and sincerity. They are different wines
with an attractive, uniform presentation.
|
|
|
This is an association of quality
oriented wine producers in South Tyrol who produce their
wines entirely from vineyards which they either own or rent,
and which they work themselves. These wine producers have
all production phases within their embrace, from tilling the
soil through to winemaking, bottling and marketing. Environmental
standards are also imposed and the use of herbicides is forbidden.
The aim of each member is to produce absolute top quality.
Once a year a wine festival is organised in the cellar of
one of the members, where wine lovers can sample the whole
range of each member. Each member can have his wines tasted
by an independent tasting panel and only after gaining approval
may he apply this label bearing the words 'The Association
of South Tyrolean Quality Wine Estates' in German and Italian
and featuring an emblem (a dragon) on an orange background.
|
|
 |
|
