Traisental DAC

The Wine

© AWMB

The very chalky soils of the Traisental virtually challenge the vines to work their roots down into the rocks and impart a highly individual profile to the wines, including a full body and firm structure. Minerality functions as flavor carrier, supports the acidity structure and bestow the wines with a long ageing potential. Above all, the Grüner Veltliner displays fresh, fruity and spicy notes, a wine with backbone and finesse. More than 55% of the Traisental area is planted with this variety making up for more than in any other Austrian winegrowing region! Great single vineyards such as Zwirch, Berg, Alte Setzen, Hochschopf, Sonnleiten or Fuchsenrand are famous for long-living reserve wines with their firm body. With a proportion of 5,3% of the growing area Riesling represents the second most important variety of the Traisental. Elegant, powerful, aromatic wines with a mineral note are produced. Both Traisental DAC grape varieties account for 60% of the wines of this region.

The Region

The 815 hectares large winegrowing region Traisental exists in the present form since 1995 and represents the only Austrian region which is considerably increasing its area under vines (around 15-20 percent in the course of the last years). It is situated south of the Danube below the Wachau, Krems- and Kamptal and ranks among the youngest Austrian winegrowing regions, although from the historic point of view it presumably is the most ancient one. It is here that evidence of vine pips were discovered which date back to the early Bronze Age (around 2000 B.C.).

The landscape of the Traisental fascinates its visitors with soft hills and small vineyards whereby the river banks of the clear Traisen are lined by fertile fields which gradually pass over to terraced vineyards. The significance of the wines from Traisental mainly results from its terroir. Here the soil is predominantly composed of chalky sediments. The mixture of erosion material, sands and other sediments forms the foreland of the Alpine and Carpathian Arc. The soils of the Traisental are mainly composed of clay, marl, sand and sandstone, gravel, conglomerate rocks and chalk. Wide temperature differences between day and night together with warm Pannonian influences from the Alpine Foothills and cool, fresh air streaming down from the Dunkelsteiner Wald support the development of a multi-layered aroma spectrum.

Culinary tip

© AWMB

Their mineral finesse and subtle spiciness make wines from Traisental a perfect companion to a modern regional cuisine serving classical or creative fish or poultry dishes, Mediterranean or Asian recipes, particularly with raw fish (Sushi, Sashimi) or crustaceans with a touch of spiciness.

Traisental DAC (from 2006 vintage)

Grape variety:

Grüner Veltliner, Riesling

Quality levels:

Traisental DAC, Traisental DAC with indication of municipality, Traisental DAC with indication of municipality and vineyard designation: Submission of the wine to the Prüfnummer tasting commission from 1 January in the year following the harvest

Traisental DAC Reserve: Submission of the wine to the Prüfnummer tasting commission from 1 July in the year following the harvest

Alcohol levels:

Traisental DAC: min. 11.5 vol%

Traisental DAC with indication of municipality: min. 12.0 % vol.

Traisental DAC with indication of municipality and vineyard designation:  min. 12.5 % vol.

Traisental DAC Reserve: min. 13.0 % vol.

Residual sugar:

dry

Taste profile:

Traisental DAC, Traisental DAC with indication of municipality, Traisental DAC with indication of municipality and vineyard designation: no overwhelming influence of Botrytis, well balanced, concentration commensurate with that typical of the specific vintage year.

Traisental DAC Reserve: robust style, pronounced regional character, concentrated and long in the finish; delicate tones of Botrytis or wood are permissible.

Labeling:

Designation of Origin (if applicable incl. "Reserve") has to be declared on the front label.

last update May 2016