The "Kellerei Schreckbichl - Cantina Colterenzio" is located in the municipality of Appiano in the area of South Tyrol (Alto Adige) in the Italian region of Trentino-South Tyrol. It was founded in 1960 as a winegrowers' cooperative of 28 winegrowers from the small hamlet of Schreckbichl (Colterenzio). In 1979, Luis Rafer, who had returned from a study trip to California, was appointed managing director. He introduced new quality standards with reduced yields on the pilot vineyard with the Cabernet Sauvignon and Sauvignon Blanc varieties. Today, 300 winegrowers cultivate a total of 300 hectares of vineyard area in accordance with specified guidelines. Hubert Dorfmann is responsible as managing director, Martin Lemayer as cellar master.
In the 1980s, a quality group was founded, which today has 65 members. The premium wines of the Schreckbichl Winery are made from the grapes of this group, which are produced according to strict guidelines. New methods are applied within the group and the knowledge gained is then extended to all members. This was the case, for example, in the area of plant protection with new sustainable methods.
The white wine varieties Weißburgunder(Pinot Blanc), Pinot Grigio(Pinot Gris), Müller-Thurgau, Moscato Giallo(Goldmuskateller), Sauvignon Blanc, Chardonnay and Gewürztraminer, as well as the red wine varieties Lagrein, Vernatsch, Blauburgunder(Pinot Noir), Merlot and Cabernet Sauvignon are cultivated and processed. The wide range of products consists of the four lines Classic(pure, fruity white and red wines, including the DOC wines Kalterersee and St. Magdalener), Selections (selected vineyards, low yields), Lafóa (red wine and white wine from the historic pilot vineyard from the 1980s) and LR (white wine cuvée named after Luis Rafer, consisting of Chardonnay, Pinot Blanc, Sauvignon Blanc and Gewürztraminer).
The ripe and healthy grapes, obtained by selective manual harvesting, are delivered to the grape receiving point, which was newly completed in 2010, and passed on using the force of gravity. All red wine grapes are destemmed, crushed and filled into the mash fermentation tanks. The white wine grapes are partly destemmed or only crushed and transported to the presses below. Depending on the grape variety, stainless steel tanks, concrete barrels and wooden barrels are used for the fermentation and ageing of the wines. Premium wines include Chardonnay Lafóa, Cabernet Sauvignon Lafóa and Pinot Noir Riserva St. Daniel.