Organic Producer – Schnalshuberhof
„Familiar faces and excellent food: this is the life I love.“
Schnalshuber farm in Plars di Sopra was first documented in 1318 and is now run by Hansjörg and Rosa Pinggera with their son, Christian. Christian attended agricultural school for fruit growing and viticulture and then studied beverage technology in Vienna. He is now a cellar master, distiller, apple grower, viticulturalist and landlord of his own "Buschenschank" farmhouse inn.
He is supported by the whole family and while his mother does the cooking, his father serves. The boards heave with homemade organic fare – jams, distillates, juices, syrups and eggs. In autumn, there are fresh chestnuts and new wine. In 2010, it was awarded with the accolade of farmhouse inn of the year by the Austrian Gault Millau guide.
The fruit from the Schnalshuber farm has been organic since 1997, and includes plums, pears, quinces, wine grapes, and Gala, Braeburn, Pinova and Topaz apples. "Organic farming is based on ancient knowledge and supplemented by modern insights. That is how to develop a modern way of farming which is clean, resource-light and healthy. And all this is available for your enjoyment at our inn."
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
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.
Dicember - April
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