A tiny but precious ration of highly concentrated juice is expressed. Water portion of the juice remains within the grape skins in the form of ice crystals. As the frozen grapes are pressed, the natural The icewine harvest, done entirely by hand, commences once the temperature drops below -10 to -13 degreesĬelsius and the grapes have frozen naturally on the vines. Genuine Icewine must be naturally produced no artificial freezing is permitted. This juice is then fermented very slowly for several months, The resulting freezing and thawing of the grapesĭehydrates the fruit and concentrates the sugars, acids, and extracts in the fruit, thereby intensifying theįlavours and adding complexity to the wine. Grapes are left on the vine well into the winter months. It was not until the mid 1800's, however, that They were amazed by the high sugar concentration. Wine producers in Franconia, Germany, by virtue of necessity, created Icewine by pressing juice from frozen Due to a cool summer and exceptionally cold winter in 1794, Produces outstanding Icewines as do Nova Scotia and Quebec. The Okanagan Valley in British Columbia also Precious ration of highly concentrated juice is expressed.
Natural water portion of the juice remains within the grape skins in the form of ice crystals. Icewine.** The Icewine harvest, done entirely by hand, commences once the temperature drops below -10 to -13ĭegrees Celsius and the grapes have naturally frozen on the vines. Today, making Icewine is a Canadian game, we may not have invented it but we have perfected it.Ĭanada's Niagara region has the long, warm summers and cold winters that create the ideal conditions for
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