Between Kaltern and Tramin, a centuries-old tradition comes alive in autumn: harvesting grapes by hand. Find out more about South Tyrol’s grape varieties and how to make the most of the season.
South Tyrolean wine culture
When the early morning mist still hangs softly over Lake Caldaro/Kalterer See, the vineyards are already a hive of activity. In September and October, from Kaltern and Tramin down to Bassa Atesina/Unterland, the busiest time of the year begins: the grape harvest. With a
practised eye and a
sure touch, much of the picking here is still done by hand. After the “Wimmen”, as the harvest is known in German dialect, the grapes are taken to the nearby wineries. Centuries of know-how and the most modern technology produce wines renowned far beyond the region’s borders. Fruity, dry, or sparkling: you may even taste a gentle hint of warm summer sun or a touch of Alpine soil. Fancy a glass of wine?
The South in a glass
Around Lake Caldaro/Kalterer See,
Vernatsch is the undisputed number one grape variety. This light red wine has a fruity flavour and delights with aromas of strawberry, almond, cherry, and violet.
Lagrein is quite different: dark, full-bodied, with a spicy note that evokes the mineral-rich soil between Bolzano and the Bassa Atesina/Unterland. And anyone who hears the name Tramin inevitably thinks of
Gewürztraminer. This aromatic grape variety originates from the village of the same name and enchants wine lovers all over the world with its scent of roses and exotic fruits.
After the harvest comes the feast
Has all this talk of wine left you thirsty? Then
“Törggelen” is just the thing. This South Tyrolean tradition looks back on a history stretching over centuries. In the past, farmers would taste the young wine, known as “Suser” or “Nuier”, once the day’s work was done. Today, they welcome guests to cosy “Buschenschänke” and inns for Törggelen, where the young wine is of course served. On the table: barley soup, smoked meat, “Schlutzkrapfen” (spinach-filled ravioli), and
many more South Tyrolean specialities. Warm “Krapfen” and roasted chestnuts round things off perfectly.
