Weingut Markus Huber
Tradition with flair
The Huber family has wine growing roots dating back more than 220 years. Today the winery in Reichersdorf is in its 10th generation and is run by Markus Huber. His outstanding ability to manage the winery with sensitivity and consistency, both in the vineyards and the cellars, has ensured that in a very short space of time he has established Huber wines as an internationally acclaimed leading producer of the region Traisental. The Huber winery is also a member of the ‘Traditionsweingüter Österreich’ – traditional vineyards of Austria.
Purity with staying power
Absolute focus on the strengths of the region and the unique soil types that are found there ensure that year on year the wines display unmistakable clarity and fruit styles. "Sustainable development, carefully controlling the harvest and meticulous pruning are the most natural and important prerequisites for successful winemaking", says Markus Huber. "Only that way can there be a harmonious merging of traditional and modern methods that create pure wines of unique provenance and character."
International Quality
Markus Huber is no stranger to a healthy portion of confidence, curiosity and market knowledge. And why not, because his high demands on the quality of his wines are second to none. Correspondingly HUBER Wines count amongst the finest of Austrian exports. He is well represented at noteworthy Wine-Challenges and has been certified by the IFS; International Food Standard.
And at the end of the day?
"There’s the joy of coming home, the joy I have seeing my wonderful family and of course the joy of wine – pure and simple", says Markus Huber with a smile.
RIESLING 2010
"Engelreich" – Traisental DAC
Origin: Getzersdorf/Traisental
Variety: Riesling
Category: Traisental DAC
Analysis: 12,0 % vol Alk., Acidity: 7,6 g/l, Rs: 5,4 g/l, dry
Potential: 2011– 2021
Site: East facing vineyard from the top site Engelreich; conglomerate soil with high chalk content.
Vinification: Selection of the best physiologically ripe grapes; crushed; skin contact for 4 hours; pressed; fermented in stainless steel; kept on the lees for 4 months.
Tasting notes: Light yellow green; splendid bloom perfume intermingled with small white peach aromas; the palate is tightly knit and has acid structure rich in finesse; exuding delicate hints of lemon; vivid and vibrant with a vigorous finish that comes back in a wave of stone fruit flavours.
Serving suggestion: goes best with fish e.g. with trout or salmon; also very good with spicy food; especially asian cuisine.
