Tramin Glarea Chardonnay
75CL
/
13.5% Vol
Produced in the foothills of the Mendel mountain range, Tramin Glarea Chardonnay is shaped by a unique alpine microclimate and mineral-rich soils of limestone and gravel. Warm daytime temperatures combined with cool nighttime air create excellent balance in the vineyard, helping the grapes retain freshness while developing depth and character.
The fruit is carefully hand-harvested and gently pressed, followed by fermentation in oak at controlled temperatures. Partial malolactic fermentation and maturation in a mix of barrels add texture and subtle complexity, without overpowering the natural vibrancy of the wine.
In the glass, this Chardonnay offers a refined balance between freshness and structure, with bright fruit, a touch of creaminess, and a clean mineral edge. A versatile style that works well both on its own or alongside food.
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Tramin Glarea Chardonnay
€28.00
Ex Tax: €22.76
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Product Details
Fact Sheet
Fluid
75CL
Alcohol %
13.5%
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
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