The St. Pauls Winery is located in St. Pauls, the northern part of the municipality of Appiano in the Alto Adige region of South Tyrol in the Italian region of Trentino-South Tyrol. It was founded in 1907 by 36 wine growers. In 2005, the Kössler wine and sparkling wine cellar was taken over, including wine storage, suppliers and customers. The management consists of Hermann Gamper (sales manager), Dieter Haas (chairman), Wolfgang Tratter (cellar master) and Peter Andergassen (administration manager).
The historic cellar extends over four floors at a height of 22 metres. The 215 members cultivate 180 hectares of vineyards in various locations at 300 to 700 meters above sea level around St. Pauls. The most important ones are Eppan Berg, Gfill, Huberfeld, Justina, Missian and Plötzner. The white wine varieties Weißburgunder(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, Blauburgunder(Pinot Noir) and Cabernet.
Quality criteria are careful cultivation, consulting and training of the winegrowers, promotion of quality groups, as well as reduced yields. The waste and waste water treatment and the 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 demands in the area of food production is certified according to IFS (International Food Standard).
The product range includes various DOC wines Kalterersee, St. Magdalener and in the lines Classic Varieties, Selections, Passion and Sanctissimus. Depending on the type of wine, the wines are aged in stainless steel, in large wooden barrels, in tonneau, in and also in amphorae. The premium wines are Sanctissimus Weißburgunder Riserva, Merlot Riserva and Praelcarus Brut. The bottle-fermented sparkling wine "Praeclarus Brut" from Chardonnay matures for 48 months on the in the old military bunker in St. Pauls at a constant temperature. Around 1.4 million bottles of wine are produced annually, of which around a third is exported.