Organic farmer - Loretzhof VI Farm management: Gufler Kurt
"You don't have to be a pastry chef to live sweetly."
Together with my husband I run the farm Loretzhof VI.
Many different apple varieties are grown at Loretzhof VI.
Together we taste the apples.
The harvest is an intensive time for us.
The Val Venosta nature provides sweet fruits year after year.
For a long time, my husband and I ran a pastry shop in the heart of Silandro. As the eldest daughter of a fruit farmer, farming was in my genes, but it was not immediately foreseeable that I would follow in my father's footsteps. My father had first practiced cattle farming at Loretzhof VI and then restructured the farm step by step in the direction of fruit growing. Thanks to my husband's gratifying enthusiasm for agriculture and his retraining from pastry chef to farmer, together we succeeded in continuing the fruit-growing tradition of Loretzhof VI.
Tradition obliges. In fact, there are six so-called Loretz farms in Val Venosta, which were donated by the original owner (Dr. Franz Tappeiner) to each of his nephews and numbered consecutively from I to VI using Roman numerals. The Roman word for larch forest, "laricetum", probably gave its name to the birth farm of Franz Tappeiner, who was very well known in the 19th century as a spa doctor, botanist and anthropologist and was awarded the noble title "Edler von Tappein" by Emperor Franz Joseph.
So, it came about almost unexpectedly that we switched from the sweet guild of confectionery to the fruity-sweet activity of apple growing. In the following years, the education of my son Lukas triggered another important step at Loretzhof VI: Reaffirmed by his studies in agriculture, we switched to organic farming. The fruitiness and sweetness of Val Venosta is reflected for us today in the varieties Golden Delicious, Gala, Red Delicious and Envy, while Topaz and Bonita provide the fine and refreshing acidity.
In addition to helping out on the farm, especially during the intensive harvest period, I like to show off the freshly harvested apples in a delicious apple pie, for which only the eggs of the farm's own hens are used. My children can tell you a thing or two about the fact that the cakes disappear faster than the apples on the trees at harvest time. For our own use, other types of fruit such as quinces, Val Venosta apricots, peaches and nectarines also enliven the fruity picture at Loretzhof VI. They, too, are subject to our sensory quality control, while Val Venosta nature diligently plays confectioner year after year by providing sweet little fruits.
Where I live
The bittersweet lady
Beauty meets acidity: This bright and smooth crossover between Topaz & Cripps Pink makes the pests stay away, therefore, it is especially popular in organic farming.
January - May
opaque radiant red colour on creamy background, homogeneous shape, very smooth shell
juicy and crunchy bite
aromatic with pronounced acidity
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!
September - July
dark red colour, conical shape, oblong
juicy with very white pulp
sweet, very aromatic with relatively slight acidity
The classic delicious
Golden Delicious is our main variety and, therefore, the queen of Val Venosta apples. That the most popular apple has a real quality, can be seen in its lovely red cheek. By the way, this is typical of fruits on a hillside.
October - September
greenish yellow to golden yellow
juicy with very fine and soft pulp
sweet with delicate acidity
Scilate / envy™
The fresh surprise
For its juicy sweetness and light pear note, you can really envy the Scilate / envy™. In addition, you can share it very well with friends, because even if the apple likes to sunbathe, its pulp never gets tanned.
November - April
red background colour, slightly striped
very juicy, compact and crunchy pulp
sweet and juicy with a light pear aroma
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.
January - May
basic yellow tone with red striped components, round shape with flattened calyx