If you want set a date for the first historical sources that speak of Castel Turmhof, you should even go back to the Stone and Bronze Age, around 5000 BC, because it is precisely from then that you can find traces of human settlements in the area. The direct connection with the land cultivation instead is attested in an official register of 1225 that spoke of the agricultural vocation of the “Linticlar” farm, overlooking the castle, while, in 1848 the Turmhof is recognized as a winery, one of the oldest in South Tyrol. It is precisely in these lands that, at the turn of the Second World War, Herbert Tiefenbrunner began to work, as cellar master, at the age of 15 years, becoming progressively its owner until 2000, when the winery passed into the hands of his sons Sabine and Christof.
The Tiefenbrunner winery nowadays works 25 hectares of property in Bassa Atesina, and buys grapes from 45 hectares owned by historic and trusted partners, requiring them the same nature’s care and respect followed in the vineyards. The expensive work in the vineyard is aimed at obtaining grapes from the optimal maturation that, in the cellar, under the supervision of the enologist Stephan Rohregger, become “honest wines, without frills or exaggerations” (cit.). Both in the cellar and in the vineyard, great importance is given to an ecological approach with low environmental impact, a choice that has its roots in the last century when Johann Tiefenbrunner built a hydroelectric power plant which, in 2001, was joined by a second, to cover energy needs.
The winery produces wines divided into 4 lines, the most prestigious of which is the VIGNA line that is inspired by the Grand Cru tradition and offers wines from individual specific vineyards. This is the case of Toren, a wine entirely composed of Cabernet Sauvignon grapes that are born in a south-fsacing vineyard of just 60 ares, between 270 and 320 meters above sea level, in Niclara, a hamlet of Cortaccia, about 30 kilometers south of Bolzano. Once harvested, with a very low yield per hectare (25-30 hl/hectare), the grapes are de-stemmed before fermenting and macerating for about three weeks. The wine obtained is racked in barrique where it undergoes malolactic fermentation while it ages for about twelve months; then it will take another 6 in tanks and another 24 in glass, before marketing.
The 2015 vintage has an extremely concentrated ruby color, with an olfactory range that opens with notes of black cherry in alcohol, mulberry blackberry, cooked plum and petroleum, followed by vinyl, tomato concentrate, clove and vanilla, with concluding boisée and empyreumatic echoes. The palate is characterized by the same concentration that, however, is accompanied by a pleasant vegetable vein and a balsamic component that make it fresh and dynamic, with tannins to mark the various stages of the sip; all enriched by the return of spices and red fruit that accompany the sip until an endless closure.
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