The estate „Kristplonerhof“ is situated in Guntschna on the slopes of the Tschögglberg, with orientation towards south-east and loose porphyry soils. Her daughter Evi inherited the place of birth of Toni’s with Rosa some year ago.
Other than Gewürztraminer and Pinot Noir it is cultivated especially with Schiava vines, which can compete easily with the high quality Schiava of St. Magdalena.
The “Kristplonerhof” is an easy to drink and fruity wine, with notes of violets, cherry and bitter almond, but with a very good structure. It is very versatile, combinable with starters and main dishes of any kind, from fish to beef. It is also a good companion in a cheerful circle, maybe together with good Tyrolean cold cuts.
The “Kristplonerhof” should be served at a temperature of 16 – 18 °C, if possible during his first two years of life.

There are vinegrowers who want to earn as much as possible with their vineyard. Some of them try to gain the maximum possible quality, and this is the case at the vineyard “Premstallerhof”. The yard is in property of the Vogel, an important family of Swiss wine importers, who realized a life’s dream in buying a vineyard in the St. Magdalena area about 30 years ago. For some year now, Gertrud Vogel directly cultivates the vineyard. At the moment she is switching her cultivation to a biodynamical system. The Rottensteiner give their best to gain each year one of the best St. Magdalener out of these grapes. Up to now, they always had success in this: a clear ruby red, a fine aroma, with notes reminiscing to violets and cherries, a elegant and full taste with very smooth tannins, and all this with a good length – the “Premstallerhof” is a wine that doesn’t enthusiasm only fans of Vernatsch wines.
The “Premstallerhof” is a very versatile wine, it can be drunken with almost every dish, with most starters, cooked and grilled meat, even with game and most kinds of cheese. The best temperature of service is 16 – 18 °C. A St. Magdalener is best during the first two years after the harvest.

The Pinot Blanc is one of the most common white varieties of Alto Adige. For a long time it was undervalued, as common white wine for public houses. Only in the last ten years, it was rediscovered as fresh, fruity and salty wine.

The “Carnol” takes the name of the viller St. Peter in Carnol near Bolzano, part of the classic area of St. Magdalener and place of birth of Toni Rottensteiner. The orientation towards south-west and a careful work in the vineyard give to the wine all the characteristics which make the Pinot Blanc so special: fruity notes of citruis fruits and apple, freshness and liveliness, a good structure which is underlined by a 5 % of barrique – too less to speak of a barrique-wine, but enough to change the wine positively.
The “Carnol” is good with starters, white meat and fish. It should be drunk at a temperature of 10 – 12 °C and it’s best during his first 3 years of life, however it can also be aged longer.

The Gewürztraminer is one of the wines that made famous the wine region of Alto Adige throughout Italy. The extreme aromaticity and the enthusiastic structure make him to a unique wine which isn’t forgotten that easily. And the “Cancenai” is a good example for this.
The vineyard is in Tramin, the home village of the variety, on a slope with orientation towards south-west and a calcareous soil. The grapes are of a first class quality with a sugar content of at least 23 °brix. The mash is macerated for six hours, and the wine is kept in contact with the lees as long as possible to let pass to the wine all the power of the grapes. The wine is of an astonishing structure, with notes of roses, cloves and honey, a not blatant sweet component and a notable length. It isn’t a wine easy to pair, but it fits greatly with the oriental kitchen with its spices and with strong cheese.
The best serving temperature is about 12 – 15 °C, it can be aged for at least 4 years.