Franz Gojer is an iconic Alpine producer, nestled in the mountain town of Bolzano, in the Italian province known as Alto Adige to the Italian-speaking population, or as Südtirol to those who speak German (Südtirol is the preferred term on Gojer’s labels). He tends just 6 hectares of his family vineyards passed down to him in 1982, planted on steep hillsides with regional varietals like Kerner, Schiava, Lagrein and Weissburgunder. Another 2 hectares are leased nearby. Yields are expectedly low here, and his winery, Glögglhof, turns out less than 4,000 cases of wine per year. 

Gojer’s wines exemplify what makes the Alpine terroir so extraordinary, and this is a merit that can only be achieved through humility. It may be the fact that they are not flashy, nor cosmopolitan, nor laden with credentials, naked and free of DOC-gifted neckties, that makes the Franz Gojer wines such outstanding ambassadors of this region. What they are is exceptionally pure, nuanced, and food-friendly.

The Schiava vines are trained in the traditional Pergola system, protecting the bunches from the sun. Hand-picked fruit is fermented in stainless steel vats with just 10 days of skin contact followed by aging in stainless steel tanks. This wine sees no oak. The wine is fresh and pure, with subtle rose and dry cherry notes on the nose. A great match for charcuterie or north Italian pastas like Gricia. Dry and exceptionally drinkable whether chilled or at cellar temp. 

Grape: Schiava 

Soil: Morainic, sandy soil with porphyry

Viticulture: Practicing regenerative agriculture 

Pairing: Gricia pasta, Prosciutto