currently 160,080 Wines and 24,672 Producers, including 2,851 classified producers.
The St. Pauls Winery is located in St. Pauls, the northern part of the municipality of Eppan (Appiano) in the South Tyrol (Alto Adige) area of the Italian region of Trentino-Alto Adige. It was founded in 1907 by 36 winegrowers. In 2005, it took over the Kössler wine and sparkling wine cellar, including its wine warehouse, suppliers and customers. Bernhard Leimegger is the chairman and Phillip Zublasing is the cellar master. The historic cellar extends over four floors at a height of 22 metres. The 215 members cultivate a total of 180 hectares of vineyards in various locations at 300 to 700 metres above sea level around St. Pauls. The most important are Eppan Berg, Gfill, Huberfeld, Justina, Missian and Plötzner. The white wine varieties Pinot Blanc, Chardonnay, Pinot Grigio (Pinot Gris), Müller-Thurgau, Sauvignon Blanc, Riesling, Gewürztraminer, Goldmuskateller and Petit Manseng are cultivated, as well as the red wine varieties Vernatsch (Schiava Grossa), Grauvernatsch (Schiava Grigia), Lagrein, Merlot, Pinot Noir and Cabernet (Cabernet Sauvignon, Cabernet Franc).
Quality criteria are careful cultivation, advice and training for the winegrowers, promotion of quality groups, and reduced yields. Waste and waste water treatment and exhaust gases comply with the latest EU environmental regulations. Heat recovery technology is used in production. Since 2010, a 700 m² photovoltaic system has covered about 60% of the electricity demand. The winery meets the highest standards in food production and is certified according to IFS (International Food Standard). The product range includes various DOC wines Kalterersee, St. Magdalener and Südtiroler in the lines Classic Varieties, Selections, Passion and Sanctissimus. Depending on the wine type, the wines are matured in stainless steel, in large wooden bar rels, in tonneau, in barrique as well as in amphorae. The premium wines are Sanctissimus Pinot Blanc Riserva, Merlot Riserva and Praelcarus Brut. The bottle-fermented sparkling wine "Praeclarus Brut" made from Chardonnay matures for 48 months on the fine yeast in the old military bunker in St. Pauls at a constant temperature. About 1.4 million bottles of wine are produced annually, of which about one third is exported.