It came to pass in the 1980s that Alois and Zenzl Kerschbaumer came up with the idea of making apple juice from their own apples. Back then, they did not intend to ever sell it; all they wanted was a healthy and tasty drink for the three children living on the farm.

These days, all three of those children are working for the business: Markus is in charge of farming the apples, Jörg oversees the juice production, and Thea monitors her two brothers in terms of quality assurance. The biggest difference between now and then: nowadays, the Kerschbaumer family not only supplies its own children but a clientèle setting much store by high-quality raw produce and a mild refining process.

And the reason why the Weissenhof apple juice bears the South Tyrolean seal of quality is the special production criteria which have barely changed in the 40 years since the first bottle was filled. “Our apples are partly home-grown and partly procured from the region at the heart of the Etschtal valley. That means that there is hardly any need for transportation”, says Jörg Kerschbaumer, who is careful to ensure a mild production process. During that process, he completely avoids juice extraction using water or steam and adds no additives whatsoever.

Apart from the all-natural apple juice, the Weissenhof product range also includes mixed juices such as apple and strawberry juice, apple and blackcurrant juice, and apple juice with elderflower. The mulled apple mix is meant for colder days, and the exquisite apple cuvée makes for a wonderful pre-dinner drink. The wooden barrel-aged apple vinegar completes the product range.

What started as a small family project is now beginning to set its sights for the greater whole: “In the next ten years, we want to place more emphasis on biodiversity in our fields.” In the true spirit of sustainability, the Kerschbaum family also plans to increase the use of renewable energy during production, to expand on organic and regenerative agriculture, and to use more reusable packaging. “After all, the family philosophy has always remained the same”, states Nicole Kerschbaumer.