Our ancestral farmstead

A look behind the scenes:
history and culture

A piece of history
The Mair am Graben farm was first recorded in the 13th century. At that time, the so-called "Moar" farms were very important: they formed part of the prince-bishop's estates and were managed as hereditary fiefdoms. The peasant farmers in the surrounding area had to pay land tax, and our ancestors were charged with collecting these taxes on behalf of the prince-bishop. They were allowed to keep a so-called "tithe" (tenth part) by way of payment.

In gardenEventOur farmhouse

The house in which we live today was built in 1687. In 1742, the farm passed into the hands of the Engl family - and has remained there until today. Meinhard is the 24th owner of the farm since records began, and the ninth in the Engl family. In 1985, the farm was designated a "maso avito" by the provincial authorities, and our family was presented with a certificate by the then governor of the province of Bolzano, Dr. Silvius Magnago. The title of "Erbhof" (maso avito) is very special, as it is only assigned to farms that have belonged to the same family for at least 200 years. The typical brick vaults and the thick stone walls of our farmhouse are still a noticeable feature.

Our farm products & breakfast basket

Delicious jams made with wholesome ingredients, fresh eggs and hay milk, yogurt, thirst-quenching syrups, tasty apple juice, and honey from our bee-hives to take home with you. Or if you book our "Gourmet breakfast basket" service with your stay, you'll receive products fresh from the farm every morning.

Farm products

In love with nature

The sun shines brightly here all day, probably because it's in love with Terento. And that's why Terento, situated on a plateau at 1,270 metres, can rightly claim the title of "village of the sun". This location and the warm sunshine have very positive effects on the fruit, which has plenty of time to ripen and develop a wonderful flavour. Nature is close to our heart. Our electricity is produced by our own photovoltaic system, while our heating and hot water system uses wood from our forests. Even our hay milk production benefits from the mild climate. The sunshine and altitude encourage the growth of certain special herbs, giving a unique taste to our milk. And if the sun retreats behind the clouds (which very rarely happens), our dryer machine allows us to harvest the hay quickly and preserve its excellent quality.


Our farm in the changing seasons


This is a quiet time. The daily tasks in the stables include feeding and caring for the animals, repairing the farm machinery, and cutting up firewood. We get ready for Christmas, and the first snow is always a source of joy. There are some memorable and exciting snowball fights. You can rent one of our toboggans and venture out on the snow-covered hills. Time and weather permitting, Meinhard will be happy to join you, maybe for a snowshoe excursion!

The snow melts, the first flowers appear, and work begins in the vegetable garden and the fields. Everyone wants to be outside: nature is beckoning us and the warmth of the spring sunshine is a real delight. Meinhard starts up the tractor to plough and sow the fields and till the pastures.

This is the busiest time on the farm. The younger cattle are taken up to the high pastures. The fruit is harvested and preserved. You can watch Meinhard as he uncaps the combs and spins the frames to extract the honey. Early June is time for the move to higher pastures: we drive the cattle up to the alpine meadows, where they'll spend all summer grazing on mountain herbs and will only come back in early September. It's also the time for haymaking. All available family members go to work in the fields. You too can watch us at work, and if you'd like to, you can lend us a hand. Meinhard mows the grass, and after it's dried in the sun, brings it back to the barn in a trailer. Grandpa Gianni uses a scythe to cut the grass in the corners the rotary mower can't reach. The other helpers do the raking.
In Terento, the grass is cut three times a year, and each cut has a different name:
1st cut - hay
2nd cut - "Grumat"
3rd cut - "Bofl"
Meinhard unloads the dried grass into the barn, and this is where Marlena's work begins: at the dizzying height of 14 metres up on the hay crane. It's important that the cut grass continues to dry out in the barn. To ensure that mildew doesn't begin to form, hot air is drawn in from the roof and dehumidified. This air is then used by the fan to dry out the hay.

The animals return from the pastures, we do the final cut of hay; we harvest and sort the root vegetables, and everything else we've grown over the summer is now prepared and put away in our "kitchen treasure chest". The pregnant cows graze peacefully in the meadows around the farm, and Meinhard finally has time for his favourite pursuit: climbing in the mountains. Anyone who wants to join him needs to get up early.

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