he history of Castel Turmhof - Tiefenbrunner
Entiklar has been settled since prehistoric times, as revealed by discoveries of stone, bronze and iron objects, in the area of the ruins of the fortress Linticlar, which towers almost 100 metres above the present-day Castel Turmhof.
From many documents, it is clear that wine growing always played a significant role in the economic development of Entiklar. Vines were cultivated here as early as the era of the Rhaetians, and, in particular, in Roman, times.
The "Linticlar estate" is first mentioned in records dating from 1225 A.D. A hundred years later, the Cathedral Chapter of Trento, was being supplied with wine from the estate "auf dem Püchel", also known as "mansu a coste", on the orders of the Counts of Tyrol. Then, in 1537, the name "Turnhof" was first used, and later there are occurrences of the designation "Thurner Hof". With the drawing up of a new land register in 1848, the name finally became officially "Turmhof". The estate has belonged to the family since 1675.
In 1857, Karl Pardatscher, the owner of the Turmhof wine estate at the time, took part in the first Imperial Austrian agricultural and forestry exhibition in Vienna, with eight different types of wine. He received great praise from the official tasting committee, especially for an 1838 white wine, which was considered the "spiciest".
Hilde and Herbert Tiefenbrunner set off a new direction in 1968 with the opening of a wine outlet at the Turmhof. Wines intended for sale off the premises were now bottled.
Gradually, new markets were found at home and abroad, and production of bottled wines increased accordingly.
The Tiefenbrunner family is still fully committed to the wine-growing tradition.
Thus, the preservation of the character of the grape varieties, and of the high quality of the grapes themselves, remain the basic principle of the work in the vineyards and the cellars.
The highest expectations of quality, and successful traditions of cultivation and grape pressing, have contributed to the success of the products of the wine estate. It has received regular national and international awards.
The vineyards - origin of quality and character
This guiding principle of the Tiefenbrunner Castel Turmhof Estate Winery is both a philosophy and the basis for its viticultural practice in harmony with nature, and is reflected in both the cultivation and protection of the vines.
When new vines are planted, the optimal combination of location and varietal is sought. The carefully selected vine stocks are no longer planted strictly in the traditional pergola system, but usually trained on wire frames regardless of the location.
In the last few years, however, the old pergola system has been re-introduced to the steep rock slopes in a slightly altered form. The open pergola offers the vine an ideal balance between sun and shade, which contributes to the development of particularly good grape aroma.
Our attention is more and more directed towards natural plant protection that supports the development, growth and health of the vines.
One specially produced wine is the Müller-Thurgau “Feldmarschall von Fenner,” which has been cultivated since 1972 at the Hofstatt vineyard, 1000 meters above sea level. This wine is named for Franz Philipp Freiherr von Fenner zu Fennberg, for whom the estate once served as a summer residence. Viticulture at this altitude is unique in Europe, and is possible at this site only because of the vineyard’s ideal geographical orientation and specific microclimate.
... and is refined in the cellar
Grapes are pressed from our own vineyards, which cover some 25 hectares. We also purchase grapes from surrounding vineyards with a total cultivated area of 40 hectares.
The task now is to maintain and perfect the quality, ripened over the months in the vineyards, in the cellar. Oenologist Stefan Rohregger attaches special importance to preserving the character of the varieties and can skilfully make use of the unmistakable features of the different locations.
The selection of only healthy and high-value grapes, and their careful processing, goes without saying. Both white and red grapes are thoroughly destemmed and fermented in steel tanks. But while the white wine grapes are pressed before the fermentation, the red wine is fermented with the skins. The fermentation takes place at low, controlled temperatures. According to the type of wine and the quality line, the young wine is finally aged in wooden casks or stainless steel tanks until it reaches its optimal maturity.
Particularly powerful and full-bodied red wines and some whites, undergo an additional refinement by means of 12 to 15 months aging in small oak barrels, known as “Barriques”.
Most wines of the LINTICLARUS Selection remain at least a further year in the bottle, before being commercially released.
Altogether around 750,000 bottles are filled each year, some 70% with white wines and the rest with reds.
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