Sexten

On this fantastic place, the agriculture is shown from its multifaceted side. The farm “Unteroltl” on a sea level of 1450 m lives the nature. Nowhere else it’s possible to see more Tyrolean milk tradition then here. The heard of Andreas Villgraters farm is the own cheese dairy, opened in 2008.
It is an insider tip under the gourmets. In this outlying farm, which doesn’t attract lots of attention, inside you find culinary specialties like ovine- cow and goat cheese. Also bacon and sausages are from the own production.  In the last years, the demand on goat milk products rises up and therefore, Andreas keeps 25 goats, which brings about 60 liters milk per day and in summer, they can even graze next to the refuge “Locatelli” on the foot of the Peak Twelve.
In fact, from milk only an amount of 10 % can be used for cheese cream, the rest is waste, which Andreas gives his pigs. From the growed pigs he is going to make some bacon. But only the best meet from them are usable for delicious speck, the other one are used, together with some coat meet to fantastic sausages. In this way, the loop closes and Andreas and Sonja Villgrater works a unique self supply farm.
This successful concept attracts even the tourism association in order to organize guided tours for lots of interested guests. Us a result, every two weeks a farm tour takes place, where everyone can enroll.  The visit is organized quite professional in the sequence from the final products to the initial goods, just like the schoolbook says.

Also in terms of energy economy, the farm “Unteroltl” keeps a pioneer task. It is equipped with a small water turbine for electricity generation, the water comes from the own font and is heated in the solar cells.  The potable water has, unheated a temperature of only 5°C, and therefore able to cool the food storing cell without electricity. This sum of technical solutions makes the farm completely independent from any external energy supply, and therefore a nowadays example.
The history
The farm Unteroltl is historically a branch farm from the family tribe of the Villgraters. During World War 1, fhe house was used us harbor for soldiers of both fronts because of its outlying position. In this period, the building was damaged hardly. In 1983, the wood artist Thomas Villgrater, Andrea’s brother, build the house up again. He lives there until his death in 2000. During this, the farm was evenly used us film location for some documentaries. With a huge personal input and lots of craftsmen knowledge, Adreas Villgrater was able to open the cheese dairy in 2008