Trie Rot 2012

Trie Rot 2012

Vinaria Wineguide 2013/2014

★ ★ ★

Wein.Pur - Best of Austria Guide 2013

PLV (exceptional value for money)

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Purple with a violet rim. Animating nose, densely layered aromas of cooked sour cherries, sweet, very dark cherries and black berries, lilac, completed by a touch of chocolate. Fruit-driven, also blue May-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 nuances of spices, pleasant and juicy finish which unites juiciness and power, thus asking for more. Clearly benefits from top-quality Zweigelt selections of the winery. That´s Ruster Zweigelt too – so powerful yet cool!


Very versatile food companion – particularly to kick off a party!! Backed potatoes with truffles and egg yolk,… to match powerful soups made of smoked pork, beans or even pot barley.  With the usual pizza - in case you are in a hurry or accompanying a late breakfast with smoked fish or an early brunch serving potato-goulash. Cheese bread with peperonata or a rich Brettljause (cold meat dishes) let themselves seduced by the TRIE too. If you like tofu, just try it. The 2012 vintage again shows a nice potential to “seriously” to indulge in one or the other glass.


Hand-picked end of September 2012 into small boxes. Zweigelt from the single vineyards Satz Örtel, Gertberg, Bandkräftn 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 10 days followed by three additional days of maceration. Gentle pressing, malolactic fermentation in the tank, maturation in large, used oak casks (500-2.500 l).

Grape varieties Zweigelt, St.Laurent, Cabernet Sauvignon …
Serving temperature 15–17° C
Bottling End of February 2013
Alcohol 13,5 Vol.%
Acidity 5,5 g/l
Residual sugar dry
Bottle sizes 100% screw cap for 0,75l bottles, Magnums cork closure for Double Magnums
CO2 Pressure 2,499 bar (individual CO2-pressure at 20°C)

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