Back to the Roots of Low-Alcohol: Discovering Gaierhof’s Loal Range

In a global market increasingly clamouring for lower alcohol content, Trentino’s Gaierhof winery made waves at Vinitaly 2025 with the launch of its Loal (Low Alcohol Wines) range. Far from a knee-jerk reaction to modern trends, this line represents the culmination of a technical identity forged over fifty years ago in the heart of Northern Italy’s viticulture.

The Technical Legacy of Founder Luigi Togn

The bond between Loal and Gaierhof’s history is profound, rooted in the pioneering spirit of founder Luigi Togn. As early as the 1970s, Togn applied a Mitteleuropean vision to the vinification of Moscato Giallo, drawing inspiration from the German Süßreserve method. His intuition was to halt fermentation and reintroduce unfermented must before bottling, resulting in an aromatic, light, and effortlessly drinkable wine.

Today, his daughters—Romina, Valentina, and Martina—alongside oenologist Goffredo Pasolli, have refined this protocol to meet the demands of modern consumers seeking authenticity without the “heavy” ABV.

“It was a bold idea for its time,” recalls the eldest daughter, Romina Togn. “Our father understood that an aromatic, light, and versatile wine could speak to an entirely new audience.”

The Production Protocol: Craft, Not Extraction

Unlike de-alcoholised wines created through mechanical subtraction, the Loal range is the product of precise oenological management. The project leverages the IGT Vigneti delle Dolomiti regulations, which allow for a lower starting alcohol potential.

“Our focus was entirely on the raw material,” explains Valentina Togn. “By using grapes from the hillside vineyards of the Piana Rotaliana, we achieve wines that are fresh, fragrant, and bursting with personality.”

• The White: Utilises bases typically destined for sparkling wines, such as Chardonnay and Pinot Bianco, harvested early to maintain low sugar levels and vibrant acidity.
• The Rosé: A blend of the native Schiava grape with a touch of Lagrein.

The defining step—much like the original Moscato—is the addition of sweet, unfermented must just before bottling. This naturally lowers the final alcohol content to 9% ABV while providing a delicate sweetness (approximately 15 g/l of residual sugar, compared to the 60 g/l found in traditional Moscato).

“The market is shifting,” notes Martina Togn, “and we want to be ready. In Italy, consumption habits among younger generations have moved toward beer or cocktails. With Loal, we want to bring them back to wine by offering something that reflects their tastes and lifestyle—the pleasure of the Italian way of drinking, but with a mindful eye on the drive home. This also resonates with adults, who are becoming increasingly conscious of the benefits of lighter drinking.”