Rebenhof’s roots trace back to Ludwig Krempl’s 1924 purchase. Passed down through generations, Hartmut Aubell, the great-great-grandson, initially had different aspirations.
Hartmut’s winemaking journey extends far beyond Styria, encompassing experiences from the Kremstal to the Saar, Bordeaux to the Loire. Returning home in 2007, he committed himself to winemaking by preserving old vine material, implementing natural methods in the cellar, and minimizing environmental impact. Influenced by Nikolaus Saahs of Nikolaihof, Hartmut embraced winemaking. The estate, under Hartmut’s stewardship since 2008, underwent extensive renovation, expanding its footprint.

Transitioning to biodynamics in 2013, the 9-hectare estate received DEMETER certification in 2016. Hartmut’s winemaking philosophy values time, avoiding additives or removals, and sustainability. Rainwater is collected and used for the needs of the winery, and other eco-friendly practices include lightweight glass bottles and recycled packaging, usage of biomass heating from the estate’s forest, avoiding usage of plastic at the estate as much as possible (for example using only glued carton boxes without plastic tape; using compostable coffee capsules etc.).

Rebenhof stands as a harmonious bridge between past and present, a testament to Hartmut Aubell’s commitment to crafting exceptional wines through biodynamic principles. Only following them entirely and tirelessly allows to maintain great health of the vines and the sourced grapes, which is extremely tricky in the local climate with an overage of 170 rainy days a year and 1000-1200 mm of rainfall. Various varieties are cultivated – Welschriesling (beloved local variety, the one and only! A.k.a. Wösh), Sauvignon Blanc, Morillon (local name for Chardonnay), Gelber Muskateller, Weißburgunder, and the vines draw character from subsoils formed 15 to 17 million years ago.

In the cellar, a mix of stainless steel and Austrian oak tanks is used with minimal intervention, native yeasts, and no filtration. Skin contact for white wines lasts 48 hours, emphasizing early harvesting for acidity. A combination of stainless steel and Austrian oak barrels are used, with barrels ranging from 100 to 500 liters. Hartmut likes to experiment with vinification according to the needs of the vintage, some of the wines are undergoing long maceration (up to 12 months), partly in low-pressure tanks (which sometimes takes just 9 months, sometimes many years). Hartmut’s winemaking philosophy revolves around time, allowing his wines the necessary duration (from some months up to a few years).


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