Trie Rot 2006

Trie Rot 2006

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Tasting

Intensive purple with a violet rim. Animating nose, densely layered cooked sour cherries, sweet, very dark cherry and strawberry juice, accompanied by a nuance of chocolate. Fruit-driven, additionally blue flowers. Dry, round spiciness, well integrated into a soft body which hinds its muscles behind fine tannins. Wide aroma spectrum of sun ripened fruits and spices, powerful finish which asks for more.

Pairing

Very versatile food companion – above all accompanying party small talk! Together with home-made ham sandwiches, retro-snacks à la cheese picks, filled eggs etc….. To match powerful soups made of cabbage, beans or even pot barley. Why not the usual pizza if it has to go fast. Smoked pork and a powerful Brettljause (cold meat dishes) like to be seduced by the TRIE.

Making

Hand-picked end of September/beginning of October 2006 into small boxes. Zweigelt from the single vineyard Satz Örtel and Baumgarten with St.Laurent from Baumgarten and separately harvested Cabernet Sauvignon from Kraxner.

De-stemming, closed mash fermentation in stainless steel tanks with spraying of the head for 8 days followed by three additional days of maceration. Gentle pressing, malolactic fermentation in the tank, maturation in large used oak casks.

Grape varieties Zweigelt, St.Laurent, Cabernet Sauvignon …
Serving temperature 15–17° C
Bottling May 2007
Alcohol 13,0 Vol.%
Acidity 4,7 g/l
Residual sugar dry
Bottle sizes 0,75l, Magnum, Double Magnum
CO2 Pressure 2,499 bar (individual CO2-pressure at 20°C)

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