Wine, with its restorative and healing powers – in the right measure –
has since time immemorial been a drink that forms an integral part of
our way of life. It is no coincidence that the monasteries of central
and southern Europe were significant in the spread of European
winegrowing.
The monastery of Muri-Gries has followed this tradition since its
foundation in the 11th century. They are committed to the most careful possible cultivation of
the wine estates that have for centuries been entrusted to the
monastery. The Muri-Gries monastery cellar concentrates on manageable
self-production: from its own vineyards to the historic monastery
cellar, from the barrel to the bottle, that is the primary aim.
Modern cellaring techniques combine harmoniously with the old monastery
walls. An old collegiate church is home to the fermentation cellar, the
so-called “
Ansetz”, along with the stainless steel tanks for storing the wine. The old castle cellar, dating from the 12th
century, houses the large wooden barrels and the barriques. Careful
processing, traditional working methods and the application of
state-of-the-art cellaring techniques, while avoiding unnecessary
tricks, are just some of the fundamental principles of the Muri-Gries
winemaking philosophy.
The red wines ferment at controlled temperatures in stainless steel barrels and are aged in both stainless steel barrels and large wooden casks. The Abtei Line is 100% aged in wooden barrels, mainly in barriques.
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