There are houses that grow not only upwards, but also downwards. Hohenwart, above Merano, is one of them. Since 1957 we have been making decisions with tomorrow in mind: for the people, for the landscape, for the culture that sustains us. In June 2025, this path received a visible sign: level 3 of the Sustainability Label South Tyrol, certified according to the globally recognised GSTC criteria. A milestone – and for us even more, the echo of decades of lived responsibility.

 

 

Why we do what we do

 

“We work with people – for people,” says Josef Mair. Not a framed motto, but a guiding principle. We want a place where nature and humans do each other good. Where guests can let go, and our team can proudly say: This is our house.

 

 

 

Our path to the certification

 

In 2023 we began making what we were already doing visible and verifiable. The CO₂ balance of our ongoing operations was the starting point; from it arose common goals – and level 1 as the first formal step. Junior manager Franz Mair coordinated the process, kept the connection with the destination, and oversaw the CO₂ calculation.

In Winter 2024/25 we set ourselves perhaps the most ambitious goal in the field of sustainability: the GSTC certification. What followed was collecting, structuring, refining: a package of measures was defined, and our guiding principles formulated. Laura from reception connected data and documents with everyday practice, set up the reporting, and prepared content so that it remained understandable and honest. Gabi ensured legal compliance, contracts, and documentation. At the start of the season, the entire Hohenwart team was brought on board. In April came level 2, in May the audit – and in June 2025, finally, level 3.

The big levers – and the people behind them

 

Energy, used wisely

When the sun rises behind the Texel Group in the morning, the house adapts: light and shading follow the day, heating and cooling are centrally managed. Three combined heat and power plants provide 96 kW of heat and electricity; photovoltaic panels on the roofs produce 87 kWp. What is missing, we obtain as South Tyrolean green energy. Mr. Mair provides the structural and technical foundations – quietly, reliably, consistently. In daily operations he is supported by Giuseppe, Janos and Christian from the housekeeping team: they extend product lifecycles by repairing instead of replacing, set irrigation to run when plants need it, and keep waste streams strictly separated. Their work often goes unnoticed – but makes all the difference.

 

 

Cleanliness that thinks healthily

Heidi, our head housekeeper, works according to a simple principle: as little as possible, as much as necessary. Cleaning agents are precisely dosed, windows are cleaned with steam, rooms with dry steam. Mrs. Gerti, on the other hand, makes amenities more sustainable and organises purchasing with precision and efficiency, like a Swiss clock. Our bathrooms are equipped with large dispensers of certified body care and hygiene products.

Wellness that nurtures body and soul

In the spa, Lisa relies on certified South Tyrolean cosmetics from PLIMA and TEAM DR JOSEPH, as well as the natural cosmetics of Dr Barbara Boos. Stefan, physiotherapist, complements the team and reminds us that relaxation begins in the body.

 

 

A garden that breathes

Early risers hear the blackbirds first. Later, the lavender hums. Mrs. Christine conceives the garden as a living organism. Together with gardeners Riccardo and Akhtar she cultivates native species, single-flowered roses, flowering hedges, and lavender. On sunny slopes grow rosemary, olives, and other drought-tolerant plants; flat roofs have become green islands, cool refuges for insects and birds. Fertiliser comes from the horse manure at the Sulfner riding stables. Cycles extend into the house: rose petals are dried for spa rituals, lavender scents little sachets, mint is used at the bar, herbs in the kitchen.

 

 

Cuisine that speaks honesty

In the kitchen, head chef Maurizio Pitscheider follows a clear, seasonal line. His cuisine is authentic, bringing landscape and tradition to the plate. Herbs come from the garden, syrups and chutneys are homemade. Sous-chef Csaba ensures full use from nose to tail.

Peter, our sommelier, curates a wine list that is around 70% South Tyrolean – with particular affection for young, committed wineries.

Mobility that makes the car unnecessary

Those who arrive without a car travel carefree. Direct busses from Munich to Schenna without changing, good rail connections from Germany, Austria, Switzerland, and Italy. We collect guests from Meran or Bozen; luggage can be sent ahead by courier. Locally, the South Tyrol Guest Pass, hiking shuttles, guided tours, and e-bikes make mobility gentle and easy. In the mountains, hiking guide Hubert shows how to walk without leaving traces.

 

 

What has newly grown in 2025

 

Some things are immediately visible: reusable water bottles as a welcome gift, since our spring water is a treasure; the impressive art exhibition of local artist Judith Klotzner hosted at Hohenwart this year; and the Tuesday house festival celebrating traditional South Tyrolean music and our decades-long partnership with the family-owned Pfefferlechner brewery with a ceremonial keg tapping. Some things are woven more subtly into our offering: breakfast eggs from the Innerlufer farm in Riffian, Passiria trout, and lamb from Gsteier now feature more prominently in our cuisine. In housekeeping, we have expanded the range of EU Ecolabel products and finally banned single-use plastic. We care deeply not only about authentic communication of our traditions and cultural identity, but also about transparent communication of our sustainability efforts – which is why we systematically ask our guests for their perception and feedback.

 

 

Looking ahead

 

The award confirms our course. We will continue it attentively and with joy. Our sustainability strategy lives from togetherness. Together with guests, employees, and partners, we are shaping a path that combines pleasure, relaxation, responsibility, and future viability – for a hotel that unfolds its impact far beyond its walls.