Trying to to break and make a name for yourself in any industry is going to be difficult, trying to do that when working with wine would have been unthinkable only 15 to 20 years ago.
Johannes Trapl, has shown that age and experience is not always necessary, and with nothing more than passion, dedication and fore-sight you can triumph.
This white blend of pinot blanc, grüner veltliner and welschriesling is vivacious and delightfully refreshing and offers a brightly coloured wine with shades yellow and green.
With matching flavours and aromas of tropical fruits, citrus zest, honey and hazelnut, this wine offers something very special as it is balanced to perfection with an insane acidity and lingering gentle spice.
Blend: Grüner Veltliner 55%, Weissburgunder 35%, Welschriesling 10%
ABV : 12.0% Residual sugars: Less than 2 g/l
Creamy pasta dishes, fish courses, antipasti and fresh seafood.
Johannes Trapl was born in 1978 and is a winemaker of precision. He built an entire new winery at the age of 24 with the anticipation of future expansion.
This passionate winemaker organically grows traditional Austrian varieties in the region of Carnuntum. The initial goal just over 10 years ago was to have all of his vineyards certified. Having now successfully achieved this he is moving into biodynamic practice.
The Vineyard & Winery
Johannes is dedicated to the diversity of the vines and vineyard care. All of his grapes are meticulously watched as they reach a steady, healthy ripeness. This may seem very laborious and low tech, but this very natural approach ensures perfect grape selection.
When the grapes are ready to be harvested, they are done so by hand. Then macerated for 48 hours, with the must then fermented inn stainless steel tanks at a controlled temperature.
The wine is then matured for 6 months in stainless steel tanks. This wine is made with minimal intervention throughout, so no additional additives, sugars or sulphites. Minimal sulphur is added only at bottling.
It may be worth noting, that the premium wines from the winery are foot-trodden and then naturally fermented before being aged in amphoras. This is to help highlight all the attention and effort shown within the vineyard.