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Johannes Trapl, Carnuntum White, Carnuntum, Austria, 2018

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Technical Details

  • Blend: Grüner Veltliner 55%, Weissburgunder 35%, Welschriesling 10%

  • ABV: 11.5%

  • Closure: Screw cap

  • Colour: White

  • Style: Still wine

  • Suitable for Vegetarians: Yes

  • Suitable for Vegans: Yes

  • Organic: Yes

  • Biodynamic: Yes

Producer Profile

Johanne's organic journey began over 10 years ago with the initial goal being to have all of his vineyards certified, his attention has now turned to biodynamic practices. Devoted to plant diversity and vineyard care, his grapes are carefully watched as they reach a steady, healthy ripeness. This natural, low tech approach is continued in the winery where grapes for his premium wines are foot-trodden and then naturally fermented before being aged in amphoras to help bring to life the efforts and attention shown in the vineyard.

Viticulture

This white blend of Weissburgunder (Pinot Blanc), Grüner Veltliner and Welschriesling is lively and refreshing. The vines are up to 25 years old and grow on calcareous sandy chernozem soils around Stixneusiedl. Organically and biodynamically farmed.

Winemaking

The grapes are handpicked, 80% of the grapes are whole-bunch pressed, while 20% of the blend is skin fermented. The spontainious fermentation takes place in temperature-controlled stainless steel tanks and oak casks. Maturation for some month in stainless steel tanks. No cultivated yeasts, enzymes or fining agents are used.

Oak Treatment

No oak treatment.

Tasting Note

This blend shows bright yellow-green colour and typical notes of citrus, wild blossom honey and hazelnut. Its texture is balanced, lush and inciting.

Food Matching

Fish, seafood and Italian food.

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Our Green Principals are those that demonstrate a responsible and sustainable approach to viticulture, vinification, commerce and community.
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Rational producers demonstrate that they use the least amount of intervention in the vineyard and winery to make the best possible wine.
Certified Organic, now focussed on working biodynamically. Native Yeasts. Minimal sulphur usage.