The Fraueler (in English, it would be something like women-ish) is full of surprises. Maybe, its name is not that far-fetched. During spring, the shoots are tender and fragile and require gentle handling. In summer, they grow fast and are unwilling to defer to the wireframe. At maturity, she shows her temper: sometimes she rewards us with more grapes than we would like, and in another year with very few, although we looked after her with so much love. When we think we have understood her, things turn out just differently.

The name "Jera" derives from a Germanic runic sign and describes the completion of a cycle. It is the agricultural rune for the harvest and good outcome. 

The wine is floral in its youth, fresh-fruity with herbal nuances; on the nose with a straight-up freshness matched by vibrant mineral acidity. With maturity, it increases tension and shows many different facets. However, it always reflects the vintage very strongly.

Thanks to its delicate, fruity nose offering scents of apple, pear and nutty aromas, the Pinot Blanc is the perfect match for aperitives or light dishes. The pithy acidity and fine tannins reveal excellent storage potential, and the wine keeps its freshness even after years.

The Riesling and the Vinschgau are nothing but a perfect match. The high altitude and the cool climate support the Riesling's characteristics. Oswald already suspected that – hence, he was the first in the 80s to cultivate the Riesling.

The wine reveals aromas of peach, apricot, mandarin and exotic fruits. The vinification takes place in steel tanks; parts of the wine undergo malo-lactic fermentation, which gives the wine a moelleux character combined with a fresh saltiness.

Summer, Sun and the Befehlhof’s Rosé! The refreshing Rosé is gained through whole bunch pressing of the Zweigelt variety. In steel tanks, it undergoes fermentation and ageing, revealing a raspberry and strawberry nose. A wine that entertains – cool it and enjoy it on hot summer days on your terrace to round off your day.

For twenty years, the Zweigelt has been part of our wine selection. In the steel tank, it undergoes fermentation on the skins with up to 30 % whole bunches. The wine remains on the skins for up to 3 weeks – until we feel harmonious tannins. After the fermentation, the Zweigelt ages in tonneaux barrels – the perfect way to obtain a round yet crisp wine that boasts a full body. In the glass, the Zweigelt reveals scents of cherry, white pepper and liquorice.

Pinot noir drives our creativity as it is an exciting challenge in the vineyards and the cellar. Each year, we slightly change its vinification process. The wine undergoes full-bunch fermentation on the skins for about 5 to 6 weeks – sometimes more, sometimes less, depending on the vintage and our mood.

Nevertheless, it stays fruity with various berries, such as cranberry, on the nose. Crisp tannins mingle with our soil's fine minerality on the palate.

One thing is sure: our Pinot noir reflects the Vinschgau's alpine climate.

There's something to celebrate? Or it's time to enjoy life? Then, go for the Sällent. The vibrant and fresh extra dry blend of Pinot blanc and Riesling is perfect for such occasions. The grapes are harvested rather ripe, but thanks to the Riesling, the sparkling obtains a well-structured acidity. The long maturation on the lees of at least 24 months makes it round and enhances fine bubbles in the glass.