Ausbruch has a long tradition in Austria, 1681 paid the citizens of Rust for the apointment as a city not only 60,000 gulden, but also the entire annual harvest of the Ausbruch wine to the emperor.

Ruster Ausbruch can still be produced today as in former times, similar to the Tokaj Aszú: by adding freshly pressed must to dried overripe or berries infested with noble rot the sugar contained in the berries is “broken out”. The must must have at least Spätlese quality and harvested from the same location as the shriveled grapes. However, it is also permitted to produce Ausbruch like Trockenbeerenauslese. The must must have at least 27 ° KMW (Klosterneuburger Mostwaage) corresponding to 139 ° Oechsle. Formerly Ausbruch has been produced mainly from the grape variety Furmint, but today many other varieties are used, including Welschriesling, Muscat, Chardonnay and Pinot Blanc. Its production has been permitted not only in Rust, but to a lesser extent in other wine-growing regions of Austria, too. Since July 2016, Ausbruch has been defined like Trockenbeerenauslese (TBA). Therefore, only a TBA from Rust may be called Ausbruch or Ruster Ausbruch. For TBA with another origin it is not permitted to use the term Ausbruch.

Ausbruch Weinbereitung (Vinifikation)
Rust Burgenland

With warm summers and mild autumn with fog,the climate conditions at Lake Neusiedl are optimal, so excellent wines with noble rot can be produced here almost every year. The Cercle Ruster Ausbruch, founded in 1991, not only wants to uphold the tradition and reputation of the Ruster Ausbruch, but also requires a must weight of 30 ° KMW (156 ° Oechsle), which is mandatoryfor its members. A good Ruster Ausbruch impresses with pronounced fruit with restrained notes of botrytis and a fine play of sweetness and acidity.

Serving temperature 10 ° – 12 ° C

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