Love of wine
I have been managing our vineyard, the Rebenhof, since 2008; it has been family-owned since 1924 but I am the first wine-grower in our family. My wine-growing career has taken me via the Kremstal, Weingut Sepp Moser, Wachau, Weingut Emmerich Knoll, Burgenland and Halbthurn palace. In Germany, I worked in the Saar region at the Weingut Forstmeister Geltz-Zilliken vineyard. I spent a year in the Bordeaux region of France at the Chateau Hermitage and then another year with Didier Dagueneau on the Loire. I returned home in 2007.
I bought a 9.5 hectare vineyard with extreme slopes and terraces. We work according to organic regulations and will be DEMETER-certified under Austrian legislation from 2016. I achieve a yield of around 2,000 to 2,500 litres per hectare. The grape varieties I work with are Sauvignon Blanc, Chardonnay, Yellow Muscat, White burgundy and Welsh Riesling. My oldest vines were planted back in the 40s. I am dedicated to maintaining old vines. We continue this work of nature in the cellar.
I give my wines the time they need. We work with stainless steel tanks, wood, and I am increasingly using Austrian oak. I use barrel sizes ranging from 100 to 500 litres. We also differentiate between the strength of the 'staves', so the wall strength really. That's why I have a wine at 4 to 6 different stages of ageing.
I don't add anything to or take anything away from my wines. We don't use enzymes, yeast cultures, sugar or fining agents. Therefore, if a wine does not convert 100% to sugar, we are happy and the remaining sugar makes our wines even more natural. To protect the environment and minimise our CO2 footprint, we use only our rain water for the vineyards; we are moving over to light glass bottles which will reduce the weight of each bottle by around 150 grams; the same goes for packaging where we use only recycled paper and card. In the future, this will have an impact on the design of my labels. Our own woodland fuels the biomass heating. We compost in accordance with stringent Demeter models. I hope I have been able to explain a bit more about my business. If you have any further questions, you can contact me at firstname.lastname@example.org
At the beginning of 2008, the Rebenhof's old cellar vaults underwent stylish renovation and were given a new lease of life in the form of sales and tasting areas with a dance floor.
You can taste all the Rebenhof wines here, and then by them at ex-vineyard prices. Over a bottle of fine wine and home-made specialities on our sunny terrace, you can enjoy you can enjoy one of the most beautiful views from the highest point on the wine route looking out into the South Styrian/Slovakian wine region. If you pre-register, we also offer year-round guided tours of our cellars, wine-tastings with commentary, vineyard walks, or you can enjoy a glass of wine with friends to celebrate a special occasion in our atmospheric venue.
Our vineyard sits on rocks that date back 15 to 17 million years. In the south of the area, at the 'Witscheiner Herrenberg', there are sand and gravel that were deposited in rivers and lakes. On these, alternate layers of sand and silt (finer material) formed in the shallow waters. In the northern most area, at the 'Ratscher Nussberg', there is marly, a very fine-grained calcareous material (grain size 0.002 to 0.063 mm) that was deposited in the sea. This grey rock, if it is not weathered, is also known colloquially as 'Opok'.
Family coat of arms
In the summer of 1924, the imperial councillor Ludwig Krempl, my great-great-grandfather, surprised his son with these words: "Get down to the South Styrian wine route. I've bought a vineyard there, the Rebenhof, and see what there is there!" That's how the Rebenhof came to be in the possession of my family.
On 1 January 2008, my parents passed the Rebenhof on to me. I renovated and extended it, trying to build a harmonious bridge between 'then' and 'now'. Since September 2013, we have officially been moving over to bio-dynamic cultivation. For wine-growing, that takes three years. In 2014, by law cultivation was still 'conventional'. From 2015 we can state that we have made the transition. Wines harvested from mid-September may, provided the controllers give their consent, bear the bio-dynamic cultivation statement, or 'demeter'. We are already very much looking forward to that!
Our bio–dynamic cultivation
Since 2013, our vineyards and cellar have been working in accordance with bio-dynamic regulations, controlled by DEMETER and based on the teachings of Rudolf Steiner. It was an obvious transition for us as agriculturists because our land is our key basis.
It is so fundamental that we could not survive without it. Anyone who works to Demeter regulations exceeds the requirements of organic wine-growing in some way: Not only are pesticides and chemical means of plant protection prohibited.
The bio-dynamic preparations are natural products that are used in the smallest possible doses to promote soil life, growth and the quality of the plants as well as animal health. There are different preparations for specific areas of application: Field or spray preparations (horn manure and horn fertiliser), fertiliser additives (yarrow, camomile, stinging nettle, oak bark, dandelion and valerian preparation), special preparations such as horse tail decoction and ash preparations for weeds and damage control.
These preparations are an irreplaceable feature of bio-dynamic cultivation. They are a key aid in producing products to Demeter quality. Their use is bindingly prescribed in the Demeter regulations.
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