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Traisental DAC

Traisental is one of the most recent additions to the viticultural map of Austria, and with a mere 815 hectares figures among the smaller winegrowing regions. In contrast, its wines are in no way small, particularly the opulent and generous Grüner Veltliner. Its quaint wine villages still are home to the long-established tradition of Buschenschanken (wine taverns), and the larger towns such as Traismauer and Herzogenburg offer a deeper glimpse into the region’s history. The designation Traisental DAC was introduced with the 2006 vintage, represented by fruity & spicy Grüner Veltliners and impressive mineral-driven Rieslings.

 A picture shows the Traisental DAC region

The Wine

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.

A picture shows a carp dish.

Culinary tip

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:

Alcohol levels:

Residual sugar: dry

Taste profile:

Labelling: Designation of Origin (if applicable incl. "Reserve") has to be declared on the front label (as far as there is no back label). The vintage year must be indicated.




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