| Region of production: | Traisental |
| Winery Location: | Reichersdorf |
| Year Established: | 1648 |
Vineyard Holdings
40 ha
- Obere Steigen: soil is limestone and sandy loam top soil, planted to 25-80 year-old Grüner Veltliner vines
- Alte Setzen: soil is limestone with loess top soil; Huber’s oldest vines, planted to Grüner Veltliner
- Engelreich: conglomerate soil with high chalk content; planted to Riesling
- Berg: mineral conglomerate soil; higher altitude vineyard producing lower yields; planted to Grüner Veltliner and Riesling
Top Wines Produced
- Grüner Veltliner Traisental DAC
- Grüner Veltliner Traisental Obere Steigen
- Grüner Veltliner Alte Setzen Erste Lage
- Grüner Veltliner Berg Erste Lage
- Riesling Traisental DAC
- Riesling Traisental DAC Engelreich
- Riesling Berg Erste Lage
Average Total Production
- 660,000 bottles
Summary
Markus Huber is the 10th generation of the Huber winemaking family, and has been instrumental in expanding the estate from the 4 ha that supplied the family restaurant to the commercial winery it is today. Markus took over from his father in 2000 and makes the wine with his brother Michael. The winery produces primarily Grüner Veltliner and Riesling, with a small amount of Zweigelt, Sauvignon Blanc, and Gelber Muskateller (less than 10% collectively).
Style & Vinification Techniques
The wines are fermented in stainless steel with 2-18 hours of skin contact, depending on the variety and vintage, with single vineyard wines typically seeing the longest (from 12-18 hours). Post-fermentation, wines are kept on their fine lees in stainless steel or traditional wood casks—stainless steel for entry level Grüner Veltliner and Riesling and casks for the winery’s Erste Lage wines. Selective bâtonnage is employed for higher-end wines, including Riesling, for an average of 5 months.
Producer Website: Huber