Termeno on the southtyrolean Wine Road. Located among the region's sunny orchards and vineyards, Termeno is the homeland of Gewürztraminer and the gateway to the Dolomites.
is at home
At the intersection of two cultures, the advantages of Alpine cuisine merge with Mediterranean finesse to form a harmonious ensemble. To the north, Termeno borders with the Caldaro Lake, the warmest lake in the Alpine region. The southern landscape of vineyards, cypresses, lemon and olive trees, contrasts with the 2,113 m high Roen mountain, which towers above Termeno.
Company headquarters in Termeno
The Roner family also grows its own grapes, apples and pears to produce spirits of the highest quality. From the grapes to the grappa, all processes are handled with care, giving special emphasis to a gentle and sustainable production.
The distillery elite is gathering in Tramin on Saturday, March 25 for the official ceremony of the 2023 World Spirits Awards
A time to make friends
The WSA awards ceremony takes place somewhere else every year. " It is always where many good distillers come from", says Wolfram Ortner "And especially where all the superstars of the industry come from. We are pleased to be able to come to Roner in South Tyrol this year, home of so many good distilleries."
Stories and traditions of distilling in South Tyrol through the Roner family distillery
From kettles and stills, clandestine distillates and noble spirits
The history of distillation in the Alpine region begins as early as the Middle Ages. Its roots lie in the mysterious magic of alchemy and in monasteries, where distillates were used in small quantities to make healing tinctures and potions. From there, the knowledge spread to the peasant population as well.
Distillation experienced its peak during the reign of Maria Theresa, when peasants were granted the right to distil a certain amount of tax-free brandy. In their iron and later also copper kettles, they no longer boiled only water for laundry and pig feed. But thanks to a boiler, a cap and a coil, the peasant kettle was transformed into a micro-distillery for domestic use. Downstream, leftovers from viticulture and fruit growing were distilled to make a peasant spirit, often quite coarse. At higher altitudes, distillation focused on roots and herbs and especially on rowan berries, which according to legends had an almost medicinal effect.
As early as around 1900, many small "full-time" distilleries sprang up in South Tyrol and North Tyrol. At first, partly as smugglers, then officially to supply the Wehrmacht during the war years on behalf of the German Reich.
On the trail of the Gewürztraminer
Taste the golden Gewürztraminer where it grows.