For generations, our absolute trust in the values inherited from our family history and our region has helped us forge a solid relationship with our suppliers, who provide us with the highest quality fruit.
We use typical South Tyrolean herbs, spices, fruit and grape pomace to create spirits that are completely natural and genuine.
With great sensitivity, passion, and the ambition to always achieve the best, we bring out the fragrance and taste of the fruit and grape marc with tremendous intensity in every Roner bottle.
The excellent quality of our raw materials and the use of the most modern technologies are combined with the knowledge and respect of the rules of distillation.
Unique in the Alps, it is our flagship and a true gem of the art of distillation.
Faithful to the art of distillation, which originates from the magic of alchemists, we do not simply preserve the past but consider tradition and experience as skills to be further cultivated and nurtured.
Crystal-clear and fresh from our own well, it is an indispensable ingredient in all stages of the distillation process.
In 2001, Roner was the first Italian distillery to obtain the ISO certification for its quality management system.
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.