Weinstraße 45, 3562 Schönberg am Kamp
Phone +43 664 1526705
64 Wines

Growingarea:

Kamptal

Size of business:

Own area: 13 ha

Production volume:

50000 bottles (0,75 l) per year

Varieties:

Frühroter Veltliner, Weißburgunder, Müller-Thurgau, Riesling, Grüner Veltliner, Zweigelt, Sauvignon Blanc, Blauburgunder, St. Laurent, Blauburger

Wine prices:

8,00 € - 25,00 €

Profound, full of character and specific - this is not only a description of Matthias Hager´s wines but also of the vintner himself.

Starting already very early with viticulture Matthias Hager hat already much experience at the age of 27. This was when he began to look for new ways to get best quality as well as keeping the nature alive. His consideration brouhgt him inevitably to organic and at least to biodynamic cultivation (organic according to demeter). Keeping a natural balance in the vineqard, having much understanding fo rthe plants and insects, spontaneous fermentation and making wine with little additives are the logical consequences. Then the wine has plenty of time to mature before it gets bottled.

M.Hager is member of DEMETER, the int. association of biodyn. farmers.

Direct sale

Opening times:

  • Monday closed
  • Tuesday closed
  • Wednesday 16:00 - 00:00
  • Thursday 16:00 - 00:00
  • Friday 16:00 - 00:00
  • Saturday 12:00 - 00:00
  • Sunday 12:00 - 00:00

Reservations required: 

Yes

Tasting: 

Yes

Pay by card:

Bank Card

Buschenschank

Opening times:

  • Monday closed
  • Tuesday closed
  • Wednesday 16:00 - 22:00
  • Thursday 16:00 - 22:00
    16:00 - 22:00
  • Friday 16:00 - 22:00
    16:00 - 22:00
  • Saturday 12:00 - 22:00
    12:00 - 22:00
  • Sunday 12:00 - 20:00
    12:00 - 22:00

Culinary Specialities: 

The „Weinbeisserei“ (originally from the Austrian saying to better ´bite the wine´instead of just swallowing it) Wine with ´bite´ – Food with wine Always ask for the most suiting wine for each meal! We also offer vouchers. Culinary in teamwork: Matthias and Hermann, the Hager brothers, have created a culinary paradise for you, called the “Weinbeisserei”. As carefully Matthias works in the vineyards and the cellar, as fanatically Hermann acts as a cook and gourmet. Having been apprentice of well known Liesl Bacher-Wagner he took years of travelling and cooking between Krems and Puerto Rico . Having still his roots in the family´s vineyards he has been always aware and curious about local and international wines and remembering them when coking corresponding meals.

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