# Uni6 Rosé (2020)

- **Producer:** Johannes Trapl
- **Colour:** rosé
- **Type:** still
- **Grapes:** Blaufränkisch, Sankt Laurent
- **Region:** Niederösterreich, Austria
- **Style:** Natural
- **Alcohol:** 10.5%
- **Average price:** €17
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** strawberry, cherry, raspberry, rose, lemon, cream, biscuit

## About this wine

Johannes Trapl's winemaking journey began with a tiny half-hectare plot inherited from his grandfather. After an eye-opening internship in Napa Valley, he returned to Carnuntum in 2004 to redefine the region's style. Rejecting the heavy, oak-laden red wines typical of the area, Trapl pioneered a lightweight, high-acid, and terroir-driven approach. His estate in Stixneusiedl has been certified organic since 2010 and biodynamic since 2015, utilizing sheep for winter weeding to prevent soil compaction. This rosé represents his commitment to minimal intervention and vibrant drinkability.

## Interesting facts

- Weed control in the vineyards is managed entirely by a herd of three dozen sheep to avoid mechanical tractor soil compaction.
- The winemaker's signature philosophy is 'the lower the alcohol in my wines, the more I can see the terroir.'
- This wine was rejected by the regional DAC panel for being too light and natural, so it is classified as 'Wein aus Österreich'.

## Food pairing

This high-acid, dry, and textured natural rosé acts as a refreshing palate cleanser. Its vibrant acidity cuts through the richness of charcuterie and goat cheese, while its delicate red fruit profile complements light seafood and fresh summer vegetables without overpowering them.

## Wine making process

Sourced from organic and biodynamically farmed vineyards on loess, loam, and gravel soils. Grapes are hand-harvested early to preserve natural acidity and keep alcohol levels low. The grapes undergo spontaneous fermentation with native yeasts. For the Uni6 cuvée, 90% is vinified in stainless steel and 10% in old 500-liter wooden barrels, where it undergoes natural malolactic fermentation. The wine is aged on its fine lees for five months before being bottled unfined and unfiltered with minimal sulfur addition.