"We pick the Vin de Glaciere Riesling grapes around 22.5% sugar in order to preserve the natural acidity of the grapes. The grapes are then frozen. We press the grapes frozen, resulting in a concentrated press juice (about 36% sugar) and a low yield (about half the regular yield). The concentrated juice is fermented until we reach 16% Residual Sugar.The wine shows loads of pear, and some honey and horse radish. On the palate, the wine is surprisingly light and aromatic but not syrupy or heavy.thi...