Nomen est omen
And that applies to “Herzbluat” and “Speckbirn” just as much as it does to “Wüdsau” and “Flamboy Rosé” from Traunsecco. What they all have in common is that apples and pears – orchard fruit from Upper Austria – are hand-picked, gently pressed, fermented with champagne yeast and refined in special whisky and rum barrels.
You can simply taste so much love and passion – enjoyment with little alcohol and pure joie de vivre are included. All genuine. Everything pure. Natural sparkling water at its finest.
A fruity delight as an aperitif, a flavourful alternative with a meal, honest enjoyment as a drink for the whole evening and a “real” pleasure for the senses even in the early hours of the morning. Traunsecco can do everything – and much more!
Connoisseurs who love more flavour get it by reducing the residual sugar, which brings out the character of the fruit varieties even better.
Bottled in fine champagne bottles, the drinking pleasure is limited – there is a maximum of 3,000 bottles of each variety – there are currently 8 varieties to choose from – 4 magnums and an Impèriale 6 litre bottling. Every year, 2 to 3 new varieties are added.
Very close to perlage
In an old brick factory next to the River Traun, where the charm of industrial style meets the young team around Eva and Andy Hauser, they have clear goals: Not only do they want to produce the world’s best sparkling wine from apples and pears from old orchards, they also want to preserve a piece of Upper Austrian culture.
In the ambience of the modern production site, there are insights into the secrets of Traunsecco and the creation of this sparkling pleasure. Guided tours with and without “fair tasting” are offered.
You can also pick up matching glasses and a vintage-look cooler to go with the Upper Austrian sparkling wine – virtually from the farm.
