Pranzegg is a winery located in Bolzano in the Campiglio district, in Alto Adige. Martin Gojer and Marion Untersulzner run the farm bought by Martin's grandmother in 1935 and continued by his parents as a self-sufficient company, where they started by growing grapes, cherries, walnuts and chestnuts, working the forest and some animals. In 1997, at eighteen, Martin inherited the company focusing on viticulture and realizing in the mid-2000s that he wanted to become a full-time winemaker. The steep vineyards extending over 3 hectares, mainly trained on pergolas, are worked by hand, treatments are limited to copper and sulfur and green manure is practiced with autumn sowing; some biodynamic preparations are also used. Today Martin and Marion are organic and biodynamic farmers and their goal is to revive an agricultural model as their grandparents lived it, for this reason they have also concentrated on local varieties, today little considered, such as Schiava, nicknamed by the Pranzegg farm “Schiava liberata” or Lagrein. Even in the cellar, as in the vineyard, the approach is completely natural: spontaneous fermentations, long rest on the lees, no clarification or filtration and negligible doses of sulfur. The resulting wines are bearers of the values ​​of their tradition and combative, as they are far from what are defined as the “lobbies of industrial wines”.

Pranzegg is a winery located in Bolzano in the Campiglio district, in Alto Adige. Martin Gojer and Marion Untersulzner run the farm bought by Martin's grandmother in 1935 and continued by his parents as a self-sufficient company, where they started by growing grapes, cherries, walnuts and chestnuts, working the forest and some animals. In 1997, at eighteen, Martin inherited the company focusing on viticulture and realizing in the mid-2000s that he wanted to become a full-time winemaker. The steep vineyards extending over 3 hectares, mainly trained on pergolas, are worked by hand, treatments are limited to copper and sulfur and green manure is practiced with autumn sowing; some biodynamic preparations are also used. Today Martin and Marion are organic and biodynamic farmers and their goal is to revive an agricultural model as their grandparents lived it, for this reason they have also concentrated on local varieties, today little considered, such as Schiava, nicknamed by the Pranzegg farm “Schiava liberata” or Lagrein. Even in the cellar, as in the vineyard, the approach is completely natural: spontaneous fermentations, long rest on the lees, no clarification or filtration and negligible doses of sulfur. The resulting wines are bearers of the values ​​of their tradition and combative, as they are far from what are defined as the “lobbies of industrial wines”.