Yesterday in the early hours of the morning we had an ice wine harvest.
Our Pálava stayed in the vineyard a little longer and waited for the right temperature.
The grapes used to make icewine have to go through a frost that reaches - 7 °C.
Both the care and the harvest itself are difficult precisely because it takes place in frost and the grapes are exposed to risks such as various diseases, moulds and animals.
As soon as the first frosts approach, the winemaker must check the temperature daily and wait for a given threshold of minus degrees. Just as the grapes must get out of the vineyard below the temperature limit, they must be processed just as quickly to avoid the berries thawing.
Why? Because these frozen grapes are specific precisely because the water in the berries is coagulated into ice crystals and the only thing that remains unfrozen is the juice itself, which by that time has already reached high sugar content. The pressing process must therefore begin immediately, during which only the must is pressed out and the water crystals remain in the press.