For being able to produce this kind of wine, it is necessary that the temperature decreases until at least minus 7 degrees. The colder, the better. The concentration process in the grapes rises with the decreasing temperature.
Only the sugary juice is pressed, the biggest part of the grape remains frozen as ice crystals. The yield is accordingly low. Only about five to ten per cent of the original harvest later finds its way as Eiswein into the bottle.
Tasting: intense rose scent, spicy and stimulating Traminer aromas, juicy at the palate, soft melting
Best served with: as aperitif or to fruit desserts, fruitcake, ice cream meringue, peach cheese cream, marzipan desserts, vanilla cream with caramel, foie gras
0,375 l bottle
|Drinking temp.|| |
33,5° KMW (167,5° Öchsle)
|Age of vines|| |
|Alcohol content|| |
Alcohol 11 vol %
|Residual sugar|| |
|Manual harvest|| |
100 % selected frozen grapes
- FalstaffFalstaff Weinguide 2014: 92 Punkte