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Grüner Veltliner Urgestein Natural, 2017

By Hager Matthias

  • Appellation: Vin de Pays
  • Region: Kamptal
  • Country: Austria
  • Colour: White
  • Grape Varieties: Grüner Veltliner
  • Soil type: Schist
  • Vessel type: Wood - Old oak, Stainless Steel
  • Unfined.
  • Unfiltered.
  • Low sulphite.

Notes on additives, aids & processing used:

  • No temperature control.
  • Organic/Biodynamic/Equivalent
  • Total Sulphites: 34 mg/L
  • This wine is fermented spontaneously.
  • Other Information:This Gruener Veltliner grows on our Mollandser site called Steinleithen. The soil there is very stony (Gneiss) which gives the wine its mineral taste. The vineyard 40 years old and located in the southern part of Mollands in about 340m above sea level. The grapes are harvested very late (mid october) and in full ripe condition. The Gruener Veltliener Urgestein Natural consists 100% of Gruener Veltliner grapes. 10% were fermented 6 weeks on the skin (destemmed but still with 10% stamps 90% whole berries) and ripend in used oak barrel. The other 90% were fermented spontanously in a steel tank. The wine ripend on the yeasts for one year before it got bottled without fining, without filtration and only a little bit sulphur addition. Therefore, the Urgestein Natural is more spicy, creamy and full of mineral taste with a long adstringend finish. Try it with good food.

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    About Hager Matthias

    Kamptal, Austria

    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.