Eiswein-Ernte bei zweistelligen Minusgraden in Meißen
Meißen, a region known for its wine production, recently experienced bitter cold temperatures that enabled the harvesting of Eiswein, also known as ice wine. Eiswein must be harvested during stable sub-zero temperatures, and Meißen was fortunate enough to have reached temperatures cold enough for this special wine-making process.
The Challenging Night Harvest
In the night leading up to Tuesday, employees of the Meißen Winemaker Cooperative gathered in bitter cold and darkness to collect frozen wine grapes for Eiswein production. The team of about 40 winemakers met at the vineyard on Zscheilaer Berg, where they harvested Cabernet Blanc grapes across a 3,000 square meter area, enduring temperatures as low as minus ten degrees Celsius.
Not only did the winemakers have to brave the freezing conditions, but they also had to remove protective nets from the vines, which were put in place to safeguard the grapes from hungry birds and mischievous raccoons. The frosty task required delicate handling to prevent their fingers from freezing.
Even the Saxony Wine Queens, including Alona Chesnok, joined in on this rare occasion, expressing their enthusiasm to be a part of such a special event.
A Rare and Sought-After Delicacy
Eiswein is a highly coveted rarity among wine connoisseurs. To produce this unique wine, grapes must be harvested when temperatures reach at least minus seven degrees Celsius. Ideally, the grapes should have been frozen for several days prior to harvest. The last Eiswein harvest in Meißen took place three years ago, with the resulting wine now almost completely consumed.
In recent years, the winemakers had left grapes hanging, hoping for suitable conditions to produce Eiswein, but favorable circumstances did not align. However, the winemakers were delighted to finally have the opportunity to carry out an Eiswein harvest on the night of Monday to Tuesday.
The process involved pressing the frozen grapes to extract the juice, resulting in 700 liters of must with a sugar content of 186 degrees Oechsle. The sugar content, measured in Oechsle, indicates the weight ratio of grape juice to water and provides insight into the sugar level of the pressed grapes. An Oechsle measurement between 110 and 128 degrees is required in different wine-growing regions to attain the Eiswein designation. The Monday night harvest successfully surpassed this requirement.
Awaiting the Joy of Tasting
Despite the successful harvest, it will be several more months before the wine can be enjoyed. After fermentation, the wine will undergo several months of aging. The responsibility for this important stage lies with cellar master Natalie Weich, an expert known for her skill and expertise.
The Saxon Winemaker Cooperative in Meißen, with around 1,500 winemakers, holds the distinction of being the largest wine producer in the state of Saxony. The region’s winemakers create a variety of exceptional wines, including the highly prized Eiswein, bringing joy to wine enthusiasts around the world.
