Vendange tardive ( late vintage ): The basic principles for this wine are selected, physiologically ripe grapes, usually with some botrytis. This fungus destroys the grape’s skin and allows part of the available water content to evaporate, which leads to a natural concentration of the constituents. The grapes can sometimes also assume a raisin like appearance. These wines have a characteristic taste, with notes of honey, dried fruit or caramel.
Vin de paille ( straw wine ): Healthy, ripe grapes must be dried on well aired straw mats for at least two months, which leads to a maximum concentration of sugar and the grape’s constituents.
Vin de glace ( ice wine ): An ice wine vintage is only possible if the grapes are frozen in a natural way and the outdoor temperature drops to at least -7°C. The frozen grapes are pressed, so that only the sugar-containing extract is obtained.