Andrea E Michael Weingartner

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2_1_DiscoverGermany_Issue32_November2015:Scan Magazine 1 26/10/15 19:21 Page 28 Discover Germany | Wine & Dine | Andrea e Michael Weingartner Above: Andrea and Michael Weingartner (left) Andrea and Michael Weingartner preparing food for their guests (middle) Candlelight dinner in the Barrique ‘Estrich’ (right) Andrea e Michael Weingartner Below: The Weingartner top wine ‘Emozione’ Wines and culinary experiences with a personal touch ‘Emozione’ is Andrea and Michael Weingartner’s top wine and its name – the “Next to producing and selling wine, we Italian word for emotions – speaks of the vintner’s passion for and dedication to also have a passion for cooking and do winemaking. Situated in Ticino in southern Switzerland, Andrea and Michael cater guests on our vineyard,” says Wein- Weingartner cultivate three hectares of vineyards producing a small amount of gartner. Once a year they invite guests to a white wine but primarily Ticino red wine – 10,000 to 12,000 bottles a year. candle light dinner in the barrique cellar, where they can dine between big oak bar- TEXT: JESSICA HOLZHAUSEN | PHOTOS: ANDREA E MICHAEL WEINGARTNER rels full of delicious wine. Food is an im- portant aspect for both of them and so wine ‘Emozione’ is a merlot wine – the vintners’ great passion.“For our wines we only use tastings accompanied by main product – and has ripened in barrique grapes we have grown ourselves. With the regional specialties or a barrels for 18 months. While tasting of rich exception of the harvest, we do everything cooked dinner are always a fruits, it also has a smoky touch in the finish. with our own hands: from tending the highlight. “Often enough vines to vinification, marketing and sales.” our guests visit one of our “We are a small family business,” says The grapes currently growing on five vine- vineyards before the first Michael Weingartner. He and his wife An- yards are picked and treated carefully like it course or we take them on drea have not been born into the business is done in the Bordelaise. Fermenting for a tour through our cellars, but found their way into winery due to their three weeks in big barrels made of Swiss where they can taste our passion for wine.“We are both newcomers oak for at least three weeks, the grapes are wines.” Culinary events, from different backgrounds,”says Michael pressed afterwards and the wine ripens in tours and wine seminars Weingartner.“My wife had been a nursery big barrique barrels for normally ten can be booked directly school teacher and I have worked as a soft- months. The Merlot Riserva takes even with the vintners. ware engineer before we started growing longer – 18 months – gaining richness and vines in 2006.”And they are doing it with complex aromas. www.weingartner.ch 28 | Issue 32 | November 2015.

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