Sweet Wines

• The grape ripening or over-ripening stage in the vineyard: Brotytis Cinerea.
• The interruption of the fermentation process to procure residual sugar remains.
• The addition of concentrated must before or after the fermentation process.

Sweet Wines may be produced by using any of these techniques

Late Harvest Wines
these wines are made of naturally over-ripened grapes left on the vine longer than usual. Over-ripening process may last over 15 days or more, such as the case of Ice Wines. In some cases, the alcoholic fermentation process may be interrupted in order to obtain higher levels of residual sugar remains. As there is more sugar in the grape, part of it will be transformed into alcohol through the fermentation process and the rest will continue as residual sugar remains.
Raisin Wines
After harvest, the grapes are dried in order to produce these wines. Long ago, the grapes were dried in the sun, but few places use this technique nowadays. At present, grapes are stored in special sheds that provide them with heat all day long. In that way, the grapes are gradually dried.
Botrytis Grapes Wines
Botrytis Cinerea is a fungus that responds to particular circumstances. If the season of the year in which it appears and the weather conditions benefit it, Botrytis Cinerea may develop into its benevolent form known as Noble Rot. In that case, the grape becomes naturally dried and it concentrates its sweetness. However, if the weather conditions do not benefit it, it may develop into its malevolent form known as Grey Rot that may destroy the entire crops of grapes.