Pranzegg "Laurenc"

Pranzegg "Laurenc"
Pranzegg "Laurenc"
Load image into Gallery viewer, Pranzegg "Laurenc"
Load image into Gallery viewer, Pranzegg "Laurenc"

Regular price $60.00

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Grapes: Lagrein

Region : Trentino Alto Adige, Italy 

Vintage: 2019

Viticulture: Biodynamic 

Yeasts: Native

Vinification: Whole cluster fermentation in truncated conical vats, 4 week maceration

Aging: For 24 months in large used wooden vats

Fining or Filtering: None 

Sulfur: 41 mg/l

Importer Notes:  Weingut Pranzegg is a small 3.5 hectare family estate nestled in the surrounding mountain foothills of the town of Bozen in Südtirol (or more commonly known as Alto Adige), just 50 km south of the Austrian border. The winery has been in the hands of the Gojer family for three generations. Martin took over the estate in 2008 and started the conversion to biodynamic farming straight away. Everything is done by hand here, and the wines are bottled without fining or filtration, and with minimal doses of sulphur. For Martin, the most important thing is to make ‘living wines’ that are able to express a sense of place.

Contrary to the areas largely spread cooperative system (over 90% of all grapes are bottled by cooperatives and associated winemaker structures), Martin and his partner Marion continue to preserve the small-structured farm set-up that always rooted in the philosophy of seeing a farm as a closed and sustainable eco- system. Naturally, Martin and Marion grow varieties most suited and native to the region including Lagrein, Schiava/Vernatsch - but also mixed white field blends including Müller Thurgau, Sylvaner, Pinot Blanc as well as Chardonnay, Sauvignon and Manzoni Bianco. In the cellar, Martin allows his wines to take their time - often two or even three years on the full lees before bottling. The wines of Pranzegg carry a real finesse with them, often only showing their potential at second glance. For Martin, it is about focus. 'As a winegrower, it is primarily my intention to narrate the region, the scene, the year and our way of living. Working biodynamically helps us not to blur the narration.’

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