The Mostviertel is a region named after “most”, a word in Austrian dialect that means fermented cider

The Mostviertel is a region named after “most”, a word in Austrian dialect that means fermented cider, in this case pear cider or perry. The part of this region completely dedicated to perry resembles a vast garden with its gently rolling hills, hundreds of thousands of gnarled pear trees and stately quadrangular farmsteads. The Mostviertel is located south of the Danube in the province of Lower Austria about 100 kilometers west from Vienna.

The 200-kilometer-long Perry Road (called “Moststrasse” in German) winds its way through Europe’s largest contiguous area of fruit-tree cultivation. Anyone who has driven, hiked or cycled along this road and into the countryside around it comes away delighted with the scenery and the venerable rows of pear trees, the picturesque villages and the imposing quadrangular farmsteads.

The local perries are unique in Europe. All the other fruit-growing regions on the continent tend toward rather sour-tasting ciders made from apples. Here in the Mostviertel, however, the preference is for mild, fruity ciders produced from pears. The Perry Road tourist route is a good place to enjoy perries. Or just to celebrate life in general.


The passion for perry in the Mostviertel is beyond anything in the rest of the world, leaving even Herefordshire and Normandy standing. Minstrels were singing about the virtues of Most as long ago as 1240. Five hundred years later, it received a dramatic boost when Empress Maria Theresa, Archduchess of Austria, implemented a programme of reforms to improve Austria’s international standing.


In the recently relaunched “MostBirnHaus” – House of Perry Pears” in Stift Ardagger, visitors trace the history and life cycle of the perry pear, through the centuries and seasons, from the tree to the glass. In its tasting room “Spezerei”, a colourful mix of regional delicacies including cookbooks and handicrafts are available to sample and buy. A selected range of products can also be ordered online. Get a glimpse at

Once a month, regional perry producers present a wide range perries, liqueurs and fine spirits in product tastings. Every weekend in September, the “MostBirnHaus” shows the old tradition of air-drying fruits. During October, visitors can try themselves in conserving fruit in Mason jars, a typical preservation method of the Mostviertel region. More information:

The lovingly designed Mostviertler Bauernmuseum in Gigerreith near Amstetten is a collection of some 17,000 exhibits telling the story of life on the Mostviertel’s farms. More information:


Using the most modern fruit-processing techniques, the highly committed and creative specialists along the Perry Road in the Mostviertel transform fruit into delightful beverages that include juices and liqueurs, fine spirits and above all, perry.

The light yellow to amber-colored beverage tastes of fresh fruit and comes in four different flavor categories, from sweet to very dry. Perry has a low alcohol content ranging from four to eight percent.

Cider Tourism

Mostviertel perry pears are not cultivated on fruit plantations, but grow and ripen on some 300,000 tall pear trees. A typical specimen can live to be up to 200 years old and yield up to 1,000 kilograms of pears. The pear trees in the Mostviertel are especially lovely in April when they are in full blossom.

The production of perry is just as complex as winemaking. High-quality fruit is picked by hand and thoroughly washed before pressing. The juice is then placed in barrels to ferment for two to eight weeks before being filtered and clarified into a state that is ready for drinking.

The experts on the perry culture in the Mostviertel call themselves perry barons (“Mostbarone”). The designation has been awarded to an exclusive club of approx. 20 perry producers, restauraterus, hoteliers and distillers of fine spirits along the Perry Road.

The Perry Baron products include, for example, elegantly sparkling Perry Baron Perry; fine spirit Prima Pira, matured in pear-wood barrels; and mild pear balsamic vinegar.

If you want to experience perry for yourself, the cozy inns and rustic perry taverns (“mostheurige”) along the Perry Road are highly recommended. But you can also sample genuine Mostviertel perry in an array of other hostelries and restaurants.

Explore the holiday packages

Perry cycling

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Perry ciclyng

There are several cycling tours where tourists can combine enjoying the lovely countryside while biking along the perry road with tasting some local specialities in the perry taverns (“Mostheurigen”).

Other typical specialties from the Perry Road are marmalades, chocolates, dried fruits, pear balsamic vinegar and sheep’s cheese.

Meet the spirits

People along the Perry Road are also expert in transforming fruit, vegetables and grains into fine spirits. Several of the distilleries along the Perry Road are among the best in Austria and have also won acclaim abroad.

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  • Perry baptism (“Mosttaufe”)
    February in alternate locations along the Perry Road
  • Perry Pilgrimage (“Mostwallfahrt”)
     At the beginning of April in alternate locations along the Perry Road
  • Spring Perry Festival (“Mostfrühling”)
    From end of April until mid of June along the Perry Road
  • The Perry Day (“Tag des Mostes”)
    On the last Sunday of April along the Perry Road
    Visits to the land of the perry pear are particularly rewarding at the end of April, when the thousands of fruit trees are in full blossom. That is when the people of the Mostviertel celebrate the Spring Perry Festival.
  • Autumn Perry Festival (“Mostherbst”)
    From end of August until November along the Perry Road

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