I have been running our winery, the Rebenhof, since 2008; he has been family-owned since 1924, but I am the first winemaker in our family. My winegrowing career took me across the Kremstal valley, Weingut Sepp Moser, the Wachau, Weingut Emmerich Knoll, Burgenland, Schloss Halbthurn. In Germany I settled on the Saar, Forstmeister Geltz-Zilliken winery. In France I spent a year in Bordeaux, Chateau Hermitage, and then I went to Didier Dagueneau an der Loire for a year. I returned home in 2007. I manage a vineyard area of 9.5 hectares, both extreme steep slopes and terraces, we work according to biodynamic guidelines and, according to Austrian legislators, will be able to certify DEMETER with the 2016 vintage. My yield per hectare is around 2000 to 2500 liters. Grape varieties can be found in my company Sauvignon Blanc, Chardonnay, Gelber Muskateller, Weißburgunder and Welschriesling. My oldest vineyard was planted in the 1940s. I have committed myself to preserving old vine material. We continue this natural work in the basement. I give my wines the time they need. We work both with stainless steel tanks, the wood, Austrian oak, is becoming more and more important to me. I have barrel sizes from 100 to 500 liters. We also differentiate the strength of the "barrel staves", so to speak the wall thickness. That's why I have a wine in 4 to 6 different types of expansion.

Information

Domain Name:
Weingut Rebenhof
Winemaker's Name:
Hartmut Aubell
Country:
Austria
Region:
Steiermark
Appellations:
Steiermark
Farming:
Biodynamic (Demeter)
Grape varieties:
Muscat, Zweigelt, Pinot Blanc, Chardonnay, Sauvignon, Morillon and Rheinriesling, White blend, Morillon, Riesling, Welschriesling, Gelber Muskateller, SB, CH, RR, Cuvee, Pinot bianco

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I have been running our winery, the Rebenhof, since 2008; he has been family-owned since 1924, but I am the first winemaker in our family. My winegrowing career took me across the Kremstal valley, Weingut Sepp Moser, the Wachau, Weingut Emmerich Knoll, Burgenland, Schloss Halbthurn. In Germany I settled on the Saar, Forstmeister Geltz-Zilliken winery. In France I spent a year in Bordeaux, Chateau Hermitage, and then I went to Didier Dagueneau an der Loire for a year. I returned home in 2007.
I manage a vineyard area of 9.5 hectares, both extreme steep slopes and terraces, we work according to biodynamic guidelines and, according to Austrian legislators, will be able to certify DEMETER with the 2016 vintage. My yield per hectare is around 2000 to 2500 liters. Grape varieties can be found in my company Sauvignon Blanc, Chardonnay, Gelber Muskateller, Weißburgunder and Welschriesling. My oldest vineyard was planted in the 1940s. I have committed myself to preserving old vine material. We continue this natural work in the basement.
I give my wines the time they need. We work both with stainless steel tanks, the wood, Austrian oak, is becoming more and more important to me. I have barrel sizes from 100 to 500 liters. We also differentiate the strength of the "barrel staves", so to speak the wall thickness. That's why I have a wine in 4 to 6 different types of expansion.

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