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Hager Matthias

The estate is located on a hill in the Schönberg commune in the Lower Austrian wine-growing region Kamptal, The traditional family has been involved in viticulture here for many generations. Today, after years of apprenticeship with Franz Hirtzberger (Spitz / Donau) and Ernst Triebaumer (Rust) led by Matthias Hager. The "Weinbeisserei" restaurant is run by Hermann Hager. The vineyards cover 14 hectares of vineyards in the vineyards Hiesberg, Schönberg and Seeberg, They are 70% with the white wine varieties Green Valtellina. Riesling. Müller-Thurgau, Yellow muscatel. Frühroter Veltliner, Pinot Blanc ( Pinot Blanc ) and Sauvignon Blanc, as well as 30% with the red wine varieties Zweigelt, Pinot Noir ( Pinot Noir ) Blauburger and St. Laurent planted. Some of them are also called Mixed sentence cultured. A near-natural, biological management and from year 2010 according to certified, biodynamic Guidelines.

The wines are produced in two lines. The “Blue Line” (after the element of water = cool refreshment) includes young, fresh, tangy and fruity white wines, but also the red wine cuvée Picanto, which should be drunk young. The "brown line" (according to the element earth = earth connection and substance) includes rich, long-lasting wines with location and vintage typical. For example, they will be long mash stalls and longer lees vinified. Depending on the type of wine they are in the stainless steel tank. large wooden barrel or in Barrique expanded. Different Rieslings and Grüner Veltliner are also called Kamptal DAC or Kamptal DAC Reserve generated. In weather-appropriate years too Eiswein (white and red) pressed. There are also bottle fermented sect, Noble fires. grape juice. Verjus. vinegar and Grapeseed oil produced.

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