Rebenhof and The Art of (Long) Maceration

Hartmut Aubell studied under numerous winemakers, including the legendary winemaker Didier Dagueneau, before returning to his land and starting his first @weingut_rebenhof vintage in 2007.
In 2013, he took to biodynamic farming to restore the soil and keep the vines healthy. Nothing is added or taken from his wines, apart from very low doses of sulfur if really needed. No enzymes, no selectedyeasts, sugar, or refining agents.His wines are full of fruit flavor, extremely interesting and “funky” in the best way possible. No faults here.  

Hartmut macerates several of his wines for 1 to 3 years, which is quite a departure from the regular 4 to 21 days that most winemakers use. It brings complexity and after very long maceration (>3-6 months) the tannins start to disintegrate and soften, along with much more stability in the wine.

In this workshop “Rebenhof and The Art of (Long) Maceration”, you will get to taste 3 different wines, from a no skin contact wine to wine that has macerated for a very long time. You will also experience different aging methods: stainless steel vs oak. Hartmut will also discuss the importance of aging on lees and not using filtration. 

This is an unique opportunity to dive deep into different processes of wine making and taste the outcomes!