Alto Adige may not have the pedigree of some of its neighboring regions, but in this case, that's a good thing. It means their top vigneron, Franz Gojer, can make beautiful, accessible wines, reflective of... Read More

Alto Adige may not have the pedigree of some of its neighboring regions, but in this case, that's a good thing. It means their top vigneron, Franz Gojer, can make beautiful, accessible wines, reflective of their unique place, for a fraction of the price of a cheap Barolo.

The heart of his Gloegglhof estate is in Santa Magdalena, the best terroir for red grapes in this high altitude, northern climate. A perfect sun-catching amphitheater-shaped hillside allows grapes to ripen fully, while the cold breezes blowing from the Alps keep acidity tight. Franz purchased a hillside vineyard in Karneid, a higher elevation site he uses for his minerally, bright white wines.

Franz now runs Gloegglhof with his son Florian, who apprenticed with Jim Clendenen at Au Bon Climat in Santa Barbara. They firmly believe wine is made in the vineyard. Everything is done by hand including training vines in the traditional pergola (overhead) method.

Cellar work is also traditional and straight forward; a small amount of commercial yeasts are used, however (they weren't getting the quality they wanted with spontaneous fermentation). They favor stainless steel and large old botti for most cuvees. The results are pure, pretty, juicy, delicate wines that pair well with food and your weeknight budget.