The Winemaker
Weingut Markus Huber
Markus Huber began his journey in viticulture and vinification at a young age. After vocational training in Austria and two harvests in South Africa, he committed himself to converting his parents’ 4-hectare wine-producing business into a full winery. Year after year, his aim is to vinify excellent wines from the best possible grape material. He sees himself as a companion guiding the grapes towards their desired style, adapting as needed. Today he is known for crafting some of Austria’s finest Grüner Veltliner wines.
Good Wine Starts With Good Grapes
I am deeply convinced that really good wine is made from grapes which a winegrower leads to perfect maturity. This means to me to understand every single lot as an independent individual with its own demands.
– Markus Huber
Wine Region
Mostly south-facing, these vineyards are located in the Traisental and Kremstal Valley in Niederösterreich, aka Lower Austria, in the northeast of the country.
Growing Grüner Veltliner
The loess soils in the region hold water and nutrients, ideal for Grüner Veltliner. Cool winds from the nearby Alps meet with the warm air currents from the Danube Valley. This can lead to extreme differences in the day and night temperatures perfect for the development of the aromas in the grapes. The climate and unique calcareous soils in this region are model conditions for the production of bright, pale coloured, aromatic wines which are full of character.
Working with Canned wine Co.
Canned wine will have its share in the future – alternative packaging for wine is needed. For many occasions, also environmentally, cans are a great thing!
– Markus Huber
Sustainability Initiatives
Organic Certification – Sustainable Austria – Solar Energy
Markus Huber is a leading figure in Sustainable Austria wine production. He has invested in his own solar energy plant to become an energy net positive company. Huber sources deadwood and vineyard wood chip to help heat the winery, further limiting the reliance on the grid. Cover crops, managed with sheep grazing, help to protect the soil while also providing natural fertiliser and saving on mowing operations. 10% of his vineyard is dedicated to insect biodiversity, with insect homes and bee hives built, and his use of regenerative probiotic bacterial cultures for soil health and herbal extracts in the vineyards has reduced the number of applications of plant protecting products by a third. It doesn’t stop there – vineyard soils are being transformed into CO2 reservoirs through perennial mulch and little tillage which increase the soil’s humus and water content. Huber lives and breathes sustainable thinking.
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