BIO Organic Producer – Pflanzerhof
“Protecting our planet with sustainability.”
A nice place for a holiday
Organic producer Thomas on his way to the orchards
The branches are tied down for a perfect form of the tree
Organic producer Thomas in the middle of a blossoming apple orchard
Thomas sometimes also mows by hand
Thomas Prantl lives in Plars in the Pflanzer farmhouse, which is where his father used to live. His orchards are on the sun-kissed valley floor in Rablà at an altitude of 525 metres. The Laimburg technical college for fruit production, viticulture and horticulture was Thomas' first stop on the way to becoming a farmer. He supplemented his inherited orchards with some rented ones and now he has a single contiguous holding right at the foot of the fertile mountain slope.
Thomas mainly grows red apple varieties which, "are optimally suited to organic farming here," and he also has a few apricot trees. Thomas converted the farm to organic production two years after taking over. He was always convinced that it was right, and now he is happy to have taken the plunge.
"The climate in the orchards has shown a marked change. There are more creatures and colonies of beneficial fauna which help me in my work." For him, organic means more sustainability in everything. "Organics are better for us, not just for our own health, but for the whole of nature. Organics should be the norm!"
Where I live
The elegant precocity
The tasty gala appears every summer in its reddish yellow shell and the new apple season begins.
September - March
smooth shell, spherical shape, slightly conical, pale yellow base colour with bright red and striped cover
crispy and juicy with firm pulp
refreshing, sweet with little acidity
The image of the Red Delicious is difficult to resist. Seeing red can be really nice. And the red flavour is even more beautiful!
October - May
dark red colour, conical shape, oblong
juicy with very white pulp
sweet, very aromatic with relatively slight acidity
The versatile gold piece
To be consumed fresh, baked, cooked, stewed and toasted, the apple of New York really is worth gold.
October - August
greenish yellow with crimson basic colour, striped and covered in faded red
juicy with loose, crispy and slightly grainy pulp
bittersweet with a balanced ratio of sugar and acid
The Val Venosta resistant
The Pinova with its red vermilion-red skin is a typical apple of Val Venosta. Not only is it colourful, it also has a very balanced flavour. Thanks to its long durability, it offers you unlimited fruit enjoyment until the summer season.
January - June
Bicolour, yellow to greenish, at least 30% of the fruit is covered with a bright vermilion colour
refreshing with very crisp, juicy and firm pulp
Balanced proportion of sugar and acid
Nicoter / Kanzi®
With its proper balance of sweetness and acidity, Nicoter / Kanzi® offers a harmonious taste experience, almost like yoga for the palate.
December - July
red base colour with yellow secondary colour, rounded shape
compact, firm pulp, very crispy and juicy
balanced ratio of sugar and acid
The beautiful acid
Topaz makes biting the sour apple worthy! The aromatic fruit impresses with a pleasant acidity and is also a common variety in organic farming.
from October to March
basic yellow tone with red striped components, round shape with flattened calyx
crunchy pulp with pleasant cream colouring
acidified with sharp acidity
The juicy all-terrain
For a small snack between meals or used in many ways in the kitchen and bakery: The Braeburn is a true all-terrain. Be patient with it, as it develops its full aroma only after several storage months.
October - May
Roll shaped with a smooth and shiny surface, golden yellow base, scarlet to dark red with stripes
very juicy with firm bite and firm pulp
pleasant proportion of sugar and acid, very refreshing
The kitchen ace
The apple with the striking name will not only make your kitchen smell in the morning. It is particularly suitable for further processing in desserts, fruit salads, strudels, cakes and compotes. Winter-friends pay attention: The Morgenduft also tastes very good baked.
November - May
greenish yellow base colour, most of the fruit has a bright red cover colour, matt shell, slightly rounded and flattened shape