# Grüner Veltliner Pet Nat (2023)

- **Producer:** Weingut Matthias Hager
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Grüner Veltliner
- **Region:** Niederösterreich, Austria
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, pear, lemon, lime, pineapple, fennel, white pepper, herbaceous, bread, biscuit, brioche, cream, hay

## About this wine

Weingut Doris und Matthias Hager, located in the village of Mollands within Austria's Kamptal region, is a highly regarded pioneer of biodynamic viticulture. Certified by Demeter since 2010, Matthias Hager focuses on minimal intervention and expressing the unique terroirs of his high-altitude vineyards. Sourced from the Schöntal and Seeberg sites, which feature clay-loess and stony soils rich in gneiss and mica schist, this wine represents a pure expression of the Kamptal region's potential for natural sparkling wines.

## Interesting facts

- The Grüner Veltliner vines used for this Pét-Nat are exceptionally old, ranging from 30 to 55 years of age.
- Weingut Matthias Hager has been fully certified biodynamic by Demeter since 2010.
- This wine is bottled completely unfiltered and unfined, preserving its natural cloudiness and yeasty character.

## Food pairing

The high acidity and vibrant effervescence of this Pét-Nat cut beautifully through fried, fatty, or crispy textures, while its dry, yeast-forward profile complements light, spicy, and herb-driven Asian dishes without overwhelming them.

## Wine making process

This Pétillant Naturel is crafted using the ancestral method (Méthode Ancestrale). The Grüner Veltliner grapes are hand-harvested from old vines ranging from 30 to 55 years of age. Fermentation begins spontaneously with native yeasts. Before fermentation is complete, the wine is bottled, trapping the remaining carbon dioxide to create a natural, gentle effervescence. The wine is finished without disgorgement, fining, filtration, or any added sulfur, leaving the yeast sediment in the bottle.