GenussRegion Mostviertler Mostbirn
For a long time, most was considered a low-quality product and no longer drunk; it went out of fashion. But that has changed in recent years because the must producers have their focus on a high-quality and innovative spirit. Thus, the Most from the Mostviertel experienced a renaissance.
In the Mostviertel, people have long devoted themselves to the processing of typical Most pears there - hence the name. Meanwhile, the Mostviertel is the largest closed pear tree area in Europe.
If you visit the Mostviertel in the southeastern part of Lower Austria, you will be enchanted by the beauty of the hilly landscape. Cute villages and magnificent square courtyards catch the eye. If you're there at the end of April or early May, this is the time when the pear trees blossom, when hundreds of thousands of pear trees cover the area with a fragrant white veil.
The mild climate south of the Danube also favours the growth of elegant and noble fruits as well as the soils of brown earth and loam. In addition, there are relatively high numbers of precipitation and high humidity, but it is not too warm. The result is fruits of very high-quality that meet the two basic requirements for great Most: they have enough acid and tannins.
The positive effects of Most have been known for a long time. The Celts have a history of it, but only the Romans began refining the production in the area of today's Mostviertel. For centuries, fruit trees were planted and used to make Most. It reached its zenith in the late 19th and in the first half of the 20th century. The number of trees was estimated to be in the millions.
When the Most went out of fashion a few years later, more than half of the trees were cleared. Considering that a pear tree takes about thirty years to deliver significant returns, a bitter loss. Now however, the Most has blossomed and is back in vogue.
Most of Mostviertler Mostbirnen is characterized by a fresh, fruity taste and a light yellow to amber colour. In contrast to the rest of Austria, Most in this area is not drunk as sour-tasting apple cider, but as a mild, fruity pear drink. It can still be chosen from different flavours: mild, half-mild, strong and crisp.
The alcohol content of the Most is between 4 and 8% by volume.
Today, Most production is just as demanding and time-consuming as wine production. The Mostviertler pear Most, unlike other Mosts, have no apple juice or fruit juice concentrate added. After harvesting and cleaning, the pears are crushed. The mash thus obtained is pressed, the juice is then fermented by adding yeast for three to six weeks. The dead yeast and other fruit parts are filtered out, then the Most is further treated until it complies with the Austrian wine law.
Here you will find the products of the GenussRegion Mostviertler Mostbirn.
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