Icewine

The crown jewel of winter wines, icewine was first created in Germany around 1700. More recently, Canada - specifically Ontario and Quebec - has established an international reputation as a benchmark producer of extraordinary icewines. Winter conditions are critical to developing the coveted richness of a superior icewine. The grapes are harvested after freezing and then pressed at a temperature of about -10°C. This crystallizes any water in the grapes so that only the sweetest juice is extracted. Fermentation, which can last for several months, is allowed to finish naturally, leaving a high level of residual sugar that gives the wine a rich texture. The sweetness is balanced by a high level of acidity which ensures freshness and long life to the wine.

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The Vintages