About This Wine
In order to ensure the ripe grapes are still frozen when they arrive in the press-house, the nearest site - the Helenenkloster - was selected and is usually left partially unpicked in the hope of Eiswein-production. At least -7° C is necessary to freeze the grapes. The lower the temperature the higher the concentration of sugar, acidity and extracts in the grapes and subsequently the more valuable the grape-must. The minimum oechsle-mustweight required has to be equivalent to a Riesling-Beerenauslese. The harvesting of an Eiswein often calls for picking by floodlight in the small hours of the night and is a rather dramatic business. By the winter, grape gathering has lost whatever charm it originally enjoyed, and a dedicated team of pickers is needed to bring in the frozen bunches.
|Brand||Max Ferdinand Richter|