MATHÄI Große Reserve Brut
The MATHÄI Grosse Reserve brut displays the characteristics of its origins in a highly refined way. The limestone soils of the Wiener Nussberg give the wine precise minerality, elegant fruit expression and yet its light-footedness. MATHÄI Grosse Reserve Brut is produced in the traditional method of bottle fermentation. Shimmering nuances of ripe grapefruit and subtle yeast notes on the nose. Silky texture on the palate in which the aromas of white fruits and citrus fruits merge. Structured by elegant acidity and pronounced minerality. A sparkling wine with a ageing potential and a great future.
On the variety and origins of this sparkling wine:
MATHÄI Grosse Reserve is a blanc the blanc made of Chardonnay. The grapes grow on a cool, calcerous cru on Vienna’s famed Nussberg. The grapes are handpicked at the optimum point of time with a clear focus on the balance of fruit and acidity. Only wine from the first pressing is used to make MATHÄI Grosse Reserve Brut.
Stift Klosterneuburg Wine Estate:
Since its foundation in 1114 Klosterneuburg monastery has been growing wine and therefore is the oldest wine estate of Austria. With 108 Hectares of vineyards it is one of the country‘s largest and most renowned estates. The vineyards are situated in selected top locations in Klosterneuburg, Vienna, Gumpoldskirchen and Tattendorf.
Since the year 2009 it is the first carbon neutral wine estate in Europe.
The sparkling wines of Klosterneuburg Monastery Wine Estate are named after Christoph II. Mathäi. Mathäi – a contemporary of Dom Perignon and provost of Klosterneuburg Monastery from 1686 to 1706 – performed great services toward the development of winemaking in Klosterneuburg. To honour him, the Monastery sparkling wines bear the name »Mathäi«.
Winegrowing Region: Vienna
Soil Type: Weathered lime stone soil with a top layer of loess and clay
Sope Face: Northeast
Elevation: 240-320 meters
Ageing: Bottle fermentation and 50 months ageing sur lies (at the time of release)
Alcohol: 12.5% vol.
Residual Sugar: 3 g/l
Acidity: 7.5 g/l
Serving Temperature: 6-7 °C