Organic Producer Management: Holzner Lukas
„Organic in abundance“
We are very proud of our Bioland certification.
I'm very busy during harvesting.
My son and business manager Lukas is responsible for overall organization.
I like working together in the nature.
An impressive result.
My family runs the „Dökterlehof“ farm in Silandro in the 4th generation. We owe the farm’s name to my grandfather ashewas awarded the honorary doctor's degree by the other farmersbecause he was always well informed about all kind of agricultural issuesand always ready to give information. Today, the farm is run by my son Lukas who has the same knowledge and uses it pragmatically. No matter if he builds a „condominium for animals“ to attract reptiles that eat mice, house hedgehogs and wildcats or invite hungry birds to a buffet with insects and worms…Lukas promotes biodiversitywith even more diversity. Theflower strips between thetree rowsare deliberate and not only an aesthetic eye-catcher. Different seed blendsgive life to various clover varietiesand even sunflowers. I mainly deal with staff, whereas Lukas is responsible for the work at the farm.
The conversion to organic production wasno cloak-and-dagger operation: The whole family took this decision and hasn’t regretted it so far. Organic is the right way for us and we decline it our way. We also love diversity as far as the apple varieties are concerned. We are currently producing eight different varietiesin our orchards in Silandro, Prato and Cengles. Cosmic Crisp is also very appealing to us and would be the ninth variety. Stagnationactually meansregression. Our seasonal workers also appreciate the exciting variety at our farm. The long harvest window beginning withGala in late summer and ending withBraeburn in late autumnallows us to distribute our work well.
In this way, we can also profit most from the different aromas of the harvested apples because we love consuming our own fruits. We somehow even are some kind of „pommeliers from Val Venosta“. During the harvest period our seasonal workers drink some 400 liters of apple juice and thus take up the best aromas and vitamins that Val Venosta can offer. I’m of the opinion that Ambrosia and Gala arebest when just picked, whereas the inviting Bonita apple develops its full aroma only months after the harvest. In my vegetable garden, I grow special ingredients for my Val Venostaratatouille, which is as multifaceted as the flora and fauna at our farm. With Lukas on our side, my husband and me are convinced that the „Dökterlehof“ farm will live up to its name in future as well.
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 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
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.
October - June
red base colour with yellow secondary colour, rounded shape
compact, firm pulp, very crispy and juicy
balanced ratio of sugar and acid
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