Hager Matthias

Matthias Hager´s winery has about 13ha of vineyards in and around the small wine-growing village Mollands. All of his vineyards are cultivated bio dynamically according to Demeter. The strength of this family business is its diversity. Loess, clay and different kinds of primary rock (mica shist, gneiss, etc.) can be found in the northern part of Kamptal. According to this diversity, Matthias Hager has a large assortment. Cool winds and nights and the stony soil around Mollands are responsible for the fruity, spicy and mineral taste of these Kamptal wines.Matthias knows well how to use this diversity for his wines and therefore he began to differentiate his assorment in a vivid, easy-drinking blue line, a strong and more complex brown line and in a red line for exrtrem natural wines. It was in 1992 when Matthias startet to „make“ wine. During his apprenticeship he worked already on the farm of his parents and took responsibility of all the process during wine making. Matthias likes to experiment with his grapes. With some things he was already very successful but the most important thing is that he never stops trying new things. Around the year 2000 he started to interest in organic farming. 2005 he decided to convert also his vineyards and fields to organic cultivation. During this time he got in contact with some Demeter farmers who introduces him into biodynamic cultivation and the courses of Rudolf Steiner. This was very fascinating for him and so he converted his vineyards into biodynamic cultivation and got member in Demeter association. Matthias Hager is still experimenting. He always says: „ Life is not over yet!“  Thus, since a few years he produces Pet Nat (sparkling wine methode ancestrale), a natrual sparkling wine (fermentation only with natural yeasts) wines without or just a little Sulphur addition and white wines that are full or just a part fermented on the skin (like red wines). The only limit that he considers are the Demeter-rules, which means working with the nature, not against it and supporting the nature only where it is necessary and not more. Only then you can talk about real terroir.