Niedristhof. Margareth Niederwolfsgruber:

The tradition of serving guests began in this house back in 1973, always with a strong focus on giving preference to our own products and farm-grown produce.
Today, just as in the past, we transform milk into cheese and curd cheese, cultivate two large gardens for fresh vegetables and salads during the summer months, and are largely self-sufficient when it comes to beef and pork. Our rye bread is baked in our traditional farmhouse oven according to old family recipes.
Protecting our environment is very important to us. For this reason, we heat our entire farm exclusively with wood from our own forest, and we also prepare our meals on a traditional wood-fired stove in the kitchen. We operate a photovoltaic system that covers around 80% of our energy needs.

The funded project

“Thanks to Ethical Banking financing through Raiffeisenkasse Bruneck, we were able to install our photovoltaic system. The system is performing very well, as we have an ideal south-facing location. We are very happy that we are able to produce our own electricity.”

Niedristhof - Percha