Icewine season begins in the fall after table wine harvest is complete. The vine and grapes are covered with fine mesh netting that will protect them from the birds and the extreme winter elements.
Grapes are left on the vine until temperatures have reached -10°C and -12°C, typically December-February. Grapes are naturally dehydrated on the vine and the remaining juice becomes concentrated in flavours and very sweet.
Once optimal sugar levels have been reached it is time for harvest.
Icewine grapes are harvested in the extreme cold and often in the middle of the night, when the temperatures are the coldest and most consistent.
The grapes are then pressed, which leads to only a small amount of concentrate, very sweet juice being extracted and then fermented to make Icewine.
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