Ice, Straw & Special selection of botrytis-affected berries wines
Desert wine is ultra-rich, super sweet a luscious, intensely flavoured wine, boasting rich aromas and flavours of ripe tropical fruits such as lychee, papaya and pineapple, made from the intense liquid of frozen or dryed grapes. All varietals are sweet, but with a firm backbone of acidity, making them perfectly balanced.
These wines has got yellow color, which intensifies to a golden hue as they age. Dessert wines made from botrytized grapes have considerably greater aging potential than table wines.
The aromas alone are seductive and the taster derives great pleasure from simply smelling the rich apricot and honeysuckle perfume of a late harvest wine. The intense sweetness followed by the scintillating jolt of acidity makes the wine drinker’s mouth gush with pleasure. Why else have these wines been given the accolade, “nectar of the gods?”
Serving of dessert wines
Chill your wine first. It’s called a “dessert wine,” which means you can enjoy it with dessert or make it, alone, the dessert! Icewine is also a perfect complement to rich, strongly flavoured foods, such as foie gras and aged blue cheeses. Finally, you can also use it as a “dosage” try adding a splash to give a new dimension to sparkling wine or cocktails.
These precisous wines are sold in 0.2l or 0.375l bottles.
The Legend of Ice Wine
Legend has it that ice wine was discovered by
a German winemaker who was away from his vineyard during harvest (never a good idea), and when he returned all of his grapes had been frozen on the vine.
Undeterred he carried out the unorthodox harvest as usual and proceeded to press his frozen grapes for fermentation.
The result, the first great ice wine.
Wine made from grapes frozen on the vine. The grapes are picked at a maximum temperature of -7°C and also pressed frozen at the same stable temperature and with a must-weight level of at least 27 °NM. Grapes must not defrost during the pressing process, thus a part of the water remains unpressed in the grapes in the form of ice crystals and during the pressing the must becomes highly concentrated. Ice wines are highly extractive and sweet.
Wine made from grapes dried for three to five months after harvest on straw mats or reed beds, or else hung in a well-ventilated area. In this way part of the water evaporates and so concentrates the content of extractive substances. The resulting must-weight levels must be of at least 27°NM at the time of pressing. Pressing of grapes may already take place after two months provided that the must-weight levels have reached 32°NM.
Straw wines are very extractive and sweet.
of Botrytis-affected Berries
"Výběr z cibéb"
Wine produced from selected berries affected by noble rot or from overripe berries that reached a minimum must-weight level of
32 °NM. Thanks to the extremely long ripening time the majority of these berries turn into raisins.
They give very extractive and sweet wines.