# Gelber Muskateller Spätfüllung (NV)

- **Producer:** Weingut Rebenhof
- **Colour:** white
- **Type:** still
- **Grapes:** Gelber Muskateller
- **Region:** Steiermark, Austria
- **Style:** Natural
- **Alcohol:** 11.0%
- **Average price:** €22
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** blossom, peach, apricot, lemon, lime, elderflower, grape, butter, cream, honey, smoke

## About this wine

Weingut Rebenhof, led by Hartmut 'Harti' Aubell, is located in the steep hills of Südsteiermark, Austria. Hartmut took over the historic family estate in 2008, bringing a radical, low-intervention philosophy shaped by his time working under biodynamic pioneer Nikolaus Saahs of Nikolaihof and the legendary Didier Dagueneau in the Loire Valley. The estate's vineyards, including the prestigious Ried Ratscher Nussberg and Ried Witscheiner Herrenberg, are planted on dramatic slopes with inclines up to 85%. Certified biodynamic by Demeter since 2016, the estate focuses on preserving the unique terroir of sandstone, gravel, and grey marl (locally called Opok) through meticulous hand-harvesting and dry-farming.

## Interesting facts

- The estate's vineyards feature extreme slopes with inclines reaching up to 80-85%, requiring intensive manual labor.
- Winemaker Hartmut Aubell trained under biodynamic legend Nikolaus Saahs of Nikolaihof and Loire icon Didier Dagueneau.
- The winery is highly eco-conscious, using lightweight glass, recycled paper labels, and zero plastic tape in packaging.

## Food pairing

The wine's bone-dry palate and vibrant, high acidity cut through the richness of shellfish and light poultry, while its intense floral and herbal aromatics beautifully complement aromatic, spiced Asian dishes without being overwhelmed.

## Wine making process

The winemaking process at Rebenhof is defined by a strict zero-intervention approach. Grapes are hand-harvested and direct-pressed using a traditional basket press. Fermentation occurs spontaneously with native yeasts in stainless steel tanks. The wine undergoes complete, unforced malolactic fermentation, adding a subtle textural complexity to its high natural acidity. It is aged on its fine lees in stainless steel before bottling. True to Hartmut Aubell's natural hardliner philosophy, the wine is bottled unfined and unfiltered with extremely low or zero added sulfites.