Lagrein, Vernatsch and Beetrot-dumplings - Stines vineyard in Untermagdalena

On the outskirts of Bolzano, near Untermagdalena, where the Renon cable car ascends the mountain, steep vineyards cling to the sun-drenched slopes. Part of this vineyard belongs to the old Uebelehof, owned by Christine "Stine" Tschager.

Stine is a longtime friend—our friendship predates the story of Vinonudo by many years. And as it sometimes happens, different friendships intertwine effortlessly: Martin Gojer, our friend from the nearby Pranzegg winery, and Stine met through their children, who went to school together. What began as a school connection turned into a friendship, and eventually into a partnership in wine.

When Stine, who originally worked as a graphic designer, took over the vines from her mother many years ago, Martin was by her side with advice and hands-on help, assisting her in the transition to biodynamic farming.

Since then, thanks to Stine’s meticulous and passionate vineyard work, a small green paradise has flourished here, with old pergola-trained vines in textbook condition. What’s typical for the region is not just the vine training method, but also the choice of grape varieties: the steep slopes are home to the classic Lagrein and Vernatsch.

However, what grows in this outstanding location isn’t vinified on the estate. The grapes are entrusted to Martin Gojer, who turns them into two of his brilliant Pranzegg wines: the joyfully pink and sparkling PetNat "Miau Miau," made from Lagrein and Vernatsch, and the more serious Demian—a wine-like, structured, and complex rosé from Lagrein. In keeping with tradition, after all, Lagrein was originally known as “Kretzer,” a classic rosé wine.

But Stine is not only a passionate vintner—she’s also a warm-hearted host, and her Rohnenknödel (beetroot dumplings) are among the finest round dishes in the sacred dumpling land of South Tyrol. Those who help her during the harvest get to experience this firsthand: seated at a long table, the helpers are treated to a spread of delicious homemade food—including the vibrant pink dumplings made from a beetroot dough (called “Rohnen” in the local dialect). Properly fortified, even the last uphill stretch of the harvest (Wimmen) becomes a breeze.

Stine shared her recipe with us—and we’re happy to pass it along:

Beetroot Dumplings (Rohnenknödel)

Makes 12 dumplings / Serves 4

• 1 clove garlic

• 1/2 small onion, finely diced

• Sauté both in 1 tbsp sunflower oil until golden brown.

• Blend with:

  • 400g cooked beetroot, diced

  • 14g sea salt

  • 100ml milk

• In a large bowl, combine the beet purée with:

  • 500g light spelt bread, diced into small cubes

  • 3 eggs

  • Knead thoroughly.

• Let the mixture rest for 30 minutes. Then add 80–100ml more milk and knead again until no white bread pieces remain. The mixture should not be too firm.

• With wet hands, shape the mixture into 12 round dumplings.

• Gently simmer the dumplings in hot water for 15 minutes.

• Melt 150g butter.

• Serve the dumplings with melted butter, grated Parmesan, and finely chopped parsley.

And in case you're thinking of visiting Bolzano:
Stine also rents out a charming little apartment, just a 10-minute walk from the old town.

👉 Visit the listing on South Tyrol’s official tourism site