- Weingut Günter & Regina Triebaumer
- Neuegasse 18, 7071 Rust, Österreich
- Tel. +43 676 724 8797
- E-Mail weingut@triebaumer.at
- www.triebaumer.at
The TRIE, and since end-2007 the male and female TRIE, are a real success. And it is continuously getting better. Considering this uptrend with the eyes of the “Camel-Hump-Model of the product live cycle” we haven’t even reached the hump number one yet. But, to be honest, who would like to talk marketing in view of such an erotic product like wine?
It is much more important to discover what stands behind the male and female TRIE and why they are so well received by the consumer. The first question will be adequately answered by the facts given at the end of this release. Question number two can be answered in many ways. Almost as many as there are TRIE-fans. Probably the most important reason for the enormous popularity of the White and Red TRIE is: they are infinitely enjoyable.
From year to year again both cuvées are composed in such a way that they can be particularly enjoyed by the consumer. “An uncomplicated drinking pleasure yet so much substance”, that`s what makes Mr. and Mrs. TRIE so popular. The masculine Red TRIE consists mainly of Zweigelt. The White TRIE is, also in large part, made of a grape variety cultivated in the Burgenland Region for a long time and typical for the winegrowing region Lake Neusiedl Hills: Chardonnay.
Don`t forget: “Never underestimate the effect of a male/female TRIE!”
Intensive purple with a violet rim. Animating nose, dense sequence of aromas such as stewed black cherries, sweet, very dark cherries and blueberries, completed by a touch of chocolate. Fruit-driven, blue blossoms in May too. Dry, round spiciness, well integrated into a smooth body which hints his muscles behind fine tannins. Wide aroma spectrum of sun-ripened fruits and spicy nuances, full and juicy finish which calls for more, as it offers both: juiciness and power. Benefits obviously from the use of the best Zweigelt batches of the winery.
Universal – and above all as a party kick-off! Gratinated potatoes with truffels and egg yolk, … accompanying hearty soups from smoked meat soup and bean soup to pot barley soup. Together with the usual Pizza – if there is no time for cooking or accompanying a late breakfast with smoked fish or an early brunch when potato goulash is served. Cheese bread with Harissa or a hearty snack with cold meat are willing to be seduced by the TRIE. Who prefers tofu has to try it out themselves.
| Grape varieties | 87 % Zweigelt, 6 % St.Laurent, 7 % Cabernet Sauvignon |
|---|---|
| Serving temperature | 15 - 17° C |
| Harvest | End of September 2009 hand-picked into small boxes. Zweigelt from the single vineyards Satz Örtel and Baumgarten with St.Laurent from Baumgarten and separately harvested Cabernet Sauvignon from Kraxner. |
| Processing | De-stemming, closed mash fermentation in stainless steel tanks with spraying of the head for 10 days followed by three additional days of maceration. Gentle pressing, malolactic fermentation in the tank, maturation in large used oak casks (850-2.500 l). |
| Bottling | Beginning of March 2010 |
| Alcohol | 13,0 Vol.% |
| Acidity | 4,8 g/l |
| Residual sugar | dry |
| Bottle sizes | 100% screw cap for 0,75l bottles, Magnums cork closure for Double Magnums |
Yellow with greenish reflections, pronounced tears. On the nose starting with a bunch of yellow flowers, followed by filets of polpelmo and ripe, firm Muscat grapes. Along with juicy flesh of pears and a twinkle of lemons. Escalates before long to a multi-layered aroma spectrum. Dry with a creamy acidity and dense extract of optimum Chardonnay grapes, paired with the fine Muscat flower. A perfect composition between hearty power and playful aromas.
Rissoles with pumpkin vegetables as a “side dish”. Ham bread with peperonata. Pairing gratinated pears, mild cheeses – for breakfast also, guinea fowl with porcino filling, pasta with home-made walnut pesto, pike dumplings, to “start with” before turning to the Red TRIE and much more.
| Grape varieties | 80% Chardonnay, 10% Yellow Muscat and 10% Muscat Ottonel |
|---|---|
| Serving temperature | 7 - 10°C |
| Harvest | In several runs starting on September 5th 2009 (Yellow Muscat, Muscat Ottonell) until the end of September (Chardonnay). |
| Processing | Selective hand-picking into small boxes, gentle pressing after a short period of maceration, fermentation at 17 - 19º C in stainless steel. |
| Bottling | January 28th, 2010 |
| Alcohol | 12,5 Vol.% |
| Acidity | 6,5 g/l |
| Residual sugar | dry |
| Bottle sizes | 0,75l |