Moar
Santa Maddalena
We want to make the best Santa Maddalena.
Moar is a name you find in many places in Alto Adige. A “Moar” was a freeman and a farmer of some standing. The word is related the German name “Meier”. Our Farm in Rencio has a long history. My grandfather bought it at an auction in 1932. At that time it already included vineyards; we are located in the Santa Maddalena area. We are not one of the big wine growers, but we are all the more committed to quality. Our ambition is to produce the best Santa Maddalena, and that’s what we work for. We limit the yields in order to get more power and aroma in the grapes. In the past, quantity was important, today it’s all about quality.
As if ironed on.
I’ve just got back from the vineyard. My father and I have been thinning the shoots and tying the canes and placing them exactly on the pergola. They lie there as if ironed on. My father is 87 years old, but he still helps as much as he can. We still use the traditional overhead pergola method; it’s perfect for the Schiava grapes. Admittedly, a lot of the work has to be done overhead, and that makes it tiring. The vines vary with regard to age; some are 50 years old, some younger. The beauty of wine growing is that it unites the family; you work together and also celebrate the good harvest together. Our wine, Santa Maddalena, is made from two grape varieties: Schiava and Lagrein.
Vineyard feelings.
There were lots of bees around this year. That’s a good thing. We need them to pollinate the flowers. That’s why there are so many poppies growing on the edge of our vineyards; it attracts the bees. I love working in the natural environment; in summer I sometimes walk barefoot over the sandy loamy soil, which stores the heat so well. It’s a wonderful feeling and it reminds me that I’m really “rooted” in the vineyard.
