Stroblhof

In the mid-19th century, Stroblhof began producing wine that was served to visiting guests. In a simple setting, visitors also enjoyed the farm's local specialities like speck, salame and prosciutto.

Today, Stroblhof continues this tradition but with a more sophisticated offering from its kitchen and well-crafted wines from its vineyards. Thirty years ago, Josef Hanny inherited Stroblhof from his father. He managed the restaurant and farm, and in addition to the vinification of Schiava and "Strahler", he reintroduced Pinot Nero and Gewuerztraminer. In the 1960s, Hanny's Pinot Nero showed that it was a good wine indeed, and with the harvests of 1985 and 1988, it became clear that it ranked among the finest in Italy. Since then, the vintages of greatest acclaim are: 1990, 1997, 2000, 2002, and 2003.

In the fall of 1991, Josef Hanny fell terminally ill, and he passed away in 1993 at age 59—quite young, but his life had been one of intense and focused work. At that time, his daughter Rosmarie was twenty-two, but she already possessed a fine understandig of wine. Along with her sister Christine, she took over the estate and moved forward with her father'a work. The enologist Hans Terzer, a family friend, vinified the wines from the 3.5 hectares of vineyards.

Since 1995, Andreas Nicolussi-Leck, the husband of Rosmarie Hanny and a wine professional with more then twenty-five years' experience, has been in charge of viticuture and winemaking at Stroblhof.

Between 1995 and 2006, the vineyards were replanted, grafted, and retrained entirely to Guyot with greater vine-density per hectare, hence increasing the quality of the harvest. The cellar, too, has been completely rebuilt to allow better handling of the must and fermentation, along with better aging of the wines.

The limited yields and low production lead to high quality bottlings. In fact, from 3.5 hectares of vines, annual production never exceeds 30,000 bottles, half of which are white and the rest red. The vineyard altitude of 500 meteres above sea level also benefits the production of wines of distinct character with fine acidity and the ability to age well.

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