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Founded in 1979 by Rainer Loacker, this is a family wine company, untethered by convention, and built on the foundation of an intractable entrepreneurial soul. It began in South Tyrol (Alto Adige). Prior to pursuing wine, Rainer had worked for 20 years in the wafer business, making cookies and crackers. You can still see Loacker products throughout Europe, and in international markets throughout the US.


The first Loacker estate was high in the hills outside Bolzano. Rainer defied current practices and planted organically this first of what would be several to be tended accordingly.   This was during a time when “modern techniques” included pesticides, herbicides, and other questionable chemicals and practices. Rainer didn’t mind the derision, and continued practicing organically, eventually transitioning entirely to Biodynamics in the 1980’s Moreover, in the vineyard, homeopathic practices are employed to sustainably keep the vines healthy.


Rainer’s son, Hayo, has been in charge of Loacker since 1998, and is today joined by his brothers, Franz Josef and Hannes in his pursuit of environmentally-conscious excellence, and continuing their father’s vision, and upholding his ideals in doing so.  There is philosophical continuum across all three of their wineries and their vineyards.


Weingut Loacker


This is the flagship estate and winery, and indeed, the first site of Rainer’s initial foray into wine production. This site is 7 hectares in the heart of the Santa Magdalena region, just outside of, and above Bolzano. There are two vineyards, Schwarhof and Kohlerhof, both at altitudes around 525 meters above sea level. The vineyards are planted to Gewurztraminer, Chardonnay, Sauvignon Blanc, Schiava, Lagrein, Merlot, and Cabernet Sauvignon. Most of the soils in this region are limestone and sandy. The average of the vines are around 50 years old.


Morit Santa Magdalener


This is a blend of Schiava and Lagrein, the percentages vary from vintage to vintage. Light, lively, and reminiscent of mountain streams, this is primarily a red fruit wine, with some purple notes. There are medicinal cherries, strawberries, and other exotic brambly notes. Tertiary notes include multi-coloured bell peppers, spicy cracked black pepper, and a hint of leather and a bit of smoke. This has a complexity that is essentially transparent. Chill this and have it with grilled tuna and a red pepper coulis, pork tacos, or a BLT and truffled French fries. This wine is enclosed with a glass cork.







Tenuto Corte Pavone


This is a stunning estate adjacent to Montalcino, in the heart of the Brunello di Montalcino region. The vineyards amount to 19 hectares. This winery and its vineyards was acquired by Rainer in 1996. At the time, it was just 4 hectares and a winery sitting at an average altitude of 500 meters above seal level. Over the nearly 30 years that this has been in the family, Hayo has delineated 7 of the vineyard’s special microclimates into “Crus.” This Biodynamic property is planted entirely to Sangiovese.


Brunello di Montalcino


This is 100% Sangiovese, from 25 year old vines, grown at around 500 meters above sea level to galestro limestone slate soils. The grapes are hand picked prior to fermentation, which is done spontaneously using indigenous yeasts. Fermentation is for five days, followed by 19 days of pump overs. Next, 80% of this wine was aged for 18 months in used 3200 Liter barrels. The other 20% was aged for 18 months in 500 Liter tonneaux. This is followed by 18 months in a very large 8400 Liter used barrel, then another 1 month in stainless steel prior to bottling.  



Tenuta Valdifalco


Located in Maremma, this is your romantic ideal of a Tuscan wine estate; gentle rolling hills draped with grapevines, cypress lined roads, olive groves, a slight sea salty tang in the air…

This is 22 hectares of Vermentino, Sangiovese, and Syrah, planted in loamy, red soils. This is an ideal site for the production of whites, lighter reds, wines wanting more ethereal qualities.



Falko Rosso


This is typically 65% Sangiovese and 35% Merlot from vineyards in Magliano. The Sangiovese vines are 20 years old. After manual harvesting, the grapes are soaked for 5 days, followed by 13 days of pumpovers while the grapes are fermented with spontaneous yeasts. The Sangiovese was aged 90% in 3200 Liter oak barrels for 12 months. The Merlot was aged 10% in 500 Liter used barrels for 12 months. After which, all wines are aged in 10,000 Liter Stainless Steel tanks for 6 months. This is a very clean and focused wine, offering dark red, to purple fruit, with a touch of eucalyptus. The tannins are fine and dry, suitable for the moderately high acid, and the medium high alcohol. Wild board stew is a favourite pairing at the winery. Toasted duck breast would be a nice fit, as well as tomato and sausage risotto.





Morellino di Scansano


This is 85% Morellino strand of Sangiovese, and 15% Syrah, both of which are from vines averaging 20 years of age. The vineyards are in Magliano. The Morellino Sangiovese strand is unique to this region. For over 150 years, these grapes had no other interaction with other vines. The grapes are hand picked, followed by soaking for around 5 days, then pump over during 17 days of fermentation, spontaneously occurring. The wine is fermented 90% in 10000L stainless steel, and 10% in 500 liter used tonneau for 14 months. This is followed by 2 months of all wines in stainless steel prior to release. This is an intensely purply wine, driven by plums, black cherries, blackberries, and black currants. The tannins are ample, yet not imposing, tempered by salty acids. Drink with classic meatballs and smoked cheese.

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