Baumann-Hof

Baumann-Hof

St. Justina, Ritten

Georg Höller

Across from Catinaccio.

This is magnificent countryside: When I step out of the front door I see this fantastic panorama, with the Sciliar on the left and Catinaccio next to it. In former times, the Baumann Hof was a courthouse for the people of Signat, but that’s a long time ago. Then it became a farm and my ancestors made the best out of the limited area available for cultivation on this steep slope: food for the cattle, grain for bread and a little wine. Today we are wine growers producing several grape varieties: Pinot Grigio, Pinot Bianco, Müller-Thurgau, Gewürztraminer and Schiava.

The finest stallion in Alto Adige.

The finest stallion in Alto Adige.

It was not a foregone conclusion that I would take over the vineyard from my father. My father gave me a lot of freedom; he was always willing to listen to what I wanted. But when you grow up here, it doesn’t let go of you, and after the School of Agriculture in Laimburg I chose the vineyard. I love working with the vines … and my horses. I’ve got four Haflingers in the stable, including the finest stallion in the whole of Alto Adige. I’m a little bit proud of him. My grandfather still used horses on the farm; they pulled the wagon with the hay and the grapes.

Famous for its ravioli.

I’m also proud of my mother Mali. She is the reason most people know the Baumann Hof. Our tavern is famous for a kind of ravioli called “Schlutzkrapfen”. People come for a snack and a glass of wine or two from Munich and all over – because they say this is the only place you get such “Schlutzkrapfen”. And in the kitchen the whole family lends a hand, just as they do in the vineyard. If we didn’t all pull together, we wouldn’t be able to handle all the work. The family also includes Rex, the world’s most peaceful Alsatian. Every day he lies in the same spot by the farmhouse staring at the mountains. I think he likes it here, too.

Famous for its ravioli.
Baumann-Hof