Vineyard Size: 80 hectares
Total Production: 400,000 bottles per year
Farming: Certified Sustainable
Certification: Sustainable Austria
Grapes Planted (Red): Zweigelt, St. Laurent, Pinot Noir, Cabernet Sauvignon, Merlot
Grapes Planted (White): Grüner-Veltliner, Riesling, Chardonnay, Weissburgunder, Traminer, Grauburgunder

The Rabl Winery can be traced back to the year 1750, when it was a traditional mixed farm. Even more than 100 years ago wine was sold in wooden barrels to local innkeepers. 70 years ago Rabl wines were filled in 0.7 litre bottles – an exception for the time that indicated outstanding quality. In 1986 Rudolf Rabl junior (Rudi), joined his father Rudolf senior at the winery. From this moment on, the joined efforts of father and son allowed to expand the size of the winery from then 20 ha to now 80 ha of privately owned estate vineyards. Not only the size has grown, the reputation has grown with it as numerous national and international awards prove. Weingut Rabl exports 50% of its wines and is therefore one of the best-known Austrian wineries worldwide.

Recent successes include the two Decanter Trophies "Winner Grüner Veltliner Dechant Alte Reben" and "Winner Riesling Ried Steinhaus Rote Erde", as well as the 2017 regional victories in the Riesling and Sauvignon Blanc categories. The winery is also continuously represented with its wines in the "SALON Österreich Wein". And ultimately, the winery was awarded "Winery of the Year - Langenlois Champion" in the Kamptal.

While Rudolf Rabl senior is primarily responsible for the vineyards, Rudi manages cellar operations, business management and marketing. The division of tasks has not only allowed growth in size, but also an increase in wine quality and thus reputation. The three guiding principles of the Rabl Winery:

1. Only perfect grapes can yield a top wine.
2. Must from perfect grapes allows minimal intervention.
3. No fear of powerful wines!

To transport the expression of the terroir of his top sites to the wine glass, Rudi Rabl favors handcraft in the vineyards and respects the individuality of his vines and says, “This is more important than perfectly groomed vine rows. After all, a vine is not an ornamental plant. Each vine is unique.” Despite this, meticulous canopy management is practiced to achieve optimal aeration and exposure to sunlight. Rudi’s primary principle is: “Only perfect grapes can yield a top wine!” Rudi Rabl gives his wines “plenty of freedom” in the cellar. He is a true advocate of spontaneous fermentation and long maceration. This ensures that the natural enzymes draw more extract and aroma from the pulp and skin. Fermentation takes place at moderate temperatures of 20-21°C (68-70°F), and varies from eight weeks to four months. Rudi Rabl states, "If you rely on whole-bunch pressing, you practically discard the skins and with them all their aroma and compounds. These wines may have a high alcohol content, but despite this, remain thin." Because he is “not afraid of power”, thin wines are not something you will find at his winery, but rather wines with depth of aroma, extract and complexity. “I know that my ancestors also made good wines. They just didn’t talk about them as much as we do nowadays,” says Rudi. “We are not people who just blare out everything we do. We work more quietly.”

Kamptal gets its name from the river Kamp that flows directly through it. With a vineyard area of 3,802 hectares, Kamptal is one of the most important wine regions in Austria, and is home to many outstanding quality wine producers.

Langenlois is Austria’s largest wine-producing city. Settlers from the north called the spot “Liubisa”, the lovely. First documented in the 11th century, Langenlois remains the center of Austrian wine growing and commerce today.