Ice Wine

Ice wine begins in vineyards where grapes remain on the vine until temperatures dip to –8 °C or lower. Harvest crews pick the frozen clusters, often at night, and press them immediately to avoid thawing. The resulting juice contains up to 300 g/L of sugar and a high acid level. Fermentation proceeds slowly in stainless‑steel vats, producing a small volume of wine rich in volatile esters. To capture the fragrance, perfumers collect the lees—the sediment left after fermentation—and subject them to hydrodistillation. The still operates at 78 °C, drawing steam through the lees and condensing it into a clear aromatic water. This distillate holds the signature sweet‑sour profile, dominated by ethyl acetate, isoamyl acetate, and trace oak lactones. After distillation, the liquid is filtered, reduced under vacuum to increase concentration, and stored in amber glass to protect it from light. The final ingredient delivers a bright, fruit‑laden note that integrates smoothly into modern perfume blends.