“I want a wine radiating energy, authentic and vital. To do this we have to allow nature to fully express itself and tell its story. Both in the vineyard and in the cellar. I want to work with our nature, not against it!”

Andreas Dichristin

Our small winery is located in Caldaro - South Tyrol (Italy). Tropfltal is the name that since ancient times was given to this place and Tropfltalhof means “farm of the dripping valley”. Every year we lovingly produce simply a few thousand bottles of our wines.

The grapes for our wines come from three small vineyards in our property, located in 3 different places, each with distinctive characteristics. In total, we have about 3 hectares of vineyards.

Our small vineyards have always been treated with a biodynamic approach. For us it is not simply a cultivation method, but the holistic development of the farmer with their estate in which all farm activities participate.

Biodynamics for us is a search for harmony to create health rather than to fight disease.
Everything that is present is important to contribute to balance and harmony.
For over 20 years, I have been trying to enhance the strength and vitality of the soil to obtain fruit full of vitality and character.
Man, in this system, can only be an integral part, not a dominant one.

Even in the cellar, the method is absolutely minimalist and aimed at letting the grapes give us their most natural expression every year. There are no corrective actions and nothing is added.

Our winery practices are as simple and natural as possible:

• fermentations are spontaneous by indigenous yeasts only;

• to decant we do not use pumps. We prefer to use the forces of nature and for this reason we bring the amphorae to the ground floor and use the force of gravity to decant;

• our wines do not undergo filtration or clarification;

• in no phase of winemaking we use sulfur dioxide. Only when bottling we add a small amount but in very low quantities.

For 3 of our wines we have chosen the amphorae: Garnellen, Barleith, and RosèMarie.
Fermentations and refinements on fine lees take place in the amphorae.

We chose the amphorae because we wanted to allow the grapes, the raw material that nature gives us every year, to express themselves.

The amphorae are made with clay, a natural material familiar to the roots of the vines, which they meet while making their way into the soil from which they feed.

• For LeViogn we use a large barrel.

• For Storlond, barrique and tonneaux of numerous passages.

Our company and its products are Demeter certified.
We are proud of it, but we believe that it is only a starting point.
As you may have understood, our approach has always been much more rigorous (and natural) than required (as a minimum requirement) by certification.