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Appellation · Austria

Traisental

Austria’s smallest DAC, on limestone conglomerate south of the Danube, making sharply defined Grüner Veltliner.

Traisental DACcontinentalcool
What to expect in the glass

Dry Grüner Veltliner with green apple, white pepper and a firm, stony finish. Medium-bodied and high in acidity.

About Traisental

Traisental follows a small tributary south of the Danube and is Austria’s smallest DAC by area.

Its distinguishing feature is limestone conglomerate soil, uncommon in Lower Austria, where loess and primary rock dominate.

The Grüner Veltliner here is taut and precise, with the variety’s characteristic white-pepper note pronounced.

What the name means

Legal name
Traisental DAC
Type
Districtus Austriae Controllatus (DAC)
Set by
Österreichische Weinmarketing / national wine law
Recognised
2006
Regulates
Origin, plus grape varieties, maximum yields, minimum ageing.

An origin-typical designation: the wine must be made from the varieties and in the style the district is known for, in a defined regional / village / single-vineyard hierarchy. Austrian wines from the same place that fall outside the DAC style are labelled under the wider federal state instead.

Grapes

Wines from here

white

Grüner Veltliner

Austria’s signature white: dry, high in acid, with a white-pepper and lentil savouriness found in almost no other variety.

white

Austrian Riesling

Dry, stony, powerful Riesling from the terraced Danube — quite unlike German examples despite the shared grape.

Rules worth knowing

Confirmed in the EU register

Traisental is registered as a Protected Designation of Origin (PDO), file number PDO-AT-A0210, protected at EU level since 1996.

Article 107 of Regulation (EU) No 1308/2013

Specification published: Official Journal C 295, 7.9.2020 · Official Journal

Only the rules that change what to expect in the glass or on the label. WineHQ does not reproduce production specifications, and each entry carries the date it was last checked because appellation rules change.

The designation is confirmed above. WineHQ has not read this appellation’s production specification, so it publishes no yields, ageing minima or permitted-variety lists for it — those come from the document linked above, not from a summary of it.

What to eat, and how to serve it

Derived from this region’s signature styles. Each is listed separately, because a region does not have one serving temperature.

Grüner Veltliner

Serve at 8–11°C (fridge cold).

Try with trout, asparagus or saag paneer.

Austrian Riesling

Serve at 9–12°C (fridge cold).

Try with fillet steak, salmon or asparagus.

Where to go next

Places worth trying if you like this one — neighbours, rivals, and the obvious step across.

  • Kremstal — A Danube DAC between the Wachau and Kamptal, with both loess and primary-rock vineyards.
  • Wagram — A broad loess terrace north of the Danube, and the source of Austria’s fullest, most powerful Grüner Veltliner.
  • Kamptal — A leading Austrian DAC for Grüner Veltliner and Riesling, centred on the Heiligenstein vineyard.

Sources

Sources consulted