Traminer red is a rarer clone than the fragrant one and is suitable for colder climates. It smells gently of rose petals, lychees and citrus peel. The taste is pleasantly fresh and reminiscent of slightly bitter honey, and you can gently feel spices such as cinnamon and vanilla, ripe quince and pear and hot pepper. Traminer maceration lasts seven months in a wooden barrel. The result is a friendly dry wine that is an ideal pair with smoked salmon served on toast and topped with avocado, a soft-boiled egg and a matovilec seasoned with a little balsamic vinegar. It also goes well with dishes made from other oily fish with lighter flesh and meat dishes that can be seasoned with much more garlic, ginger, turmeric or cardamom than is usual in our country. A good example is oriental recipes for preparing duck.
Traminer was planted in the vineyard below the winery back in 2006. The classic dry wines did well in the evaluations, but sales were not going well. Customers were looking for sweet ones. It was threatened with deforestation, but in 2016 it got a chance as a macerated wine. A decade later, in 2026, it is a kind of trademark of the winery. Traminer is among the oldest varieties cultivated by man. British wine critic Jancis Robinson claims that it does not originate from the area around Tramin, from which it received its most commonly used name, but from the northeastern French regions of Franche-Comté, Champagne-Ardenne, Lorraine and Alsace, and the southwestern German regions of Rheinland-Pfalz and Baden-Württemberg. In the epochal book Wine Grapes, in which she described 1,368 varieties, she presents it under the old French name savagnin.