We make this wine as we do our Vidal Ice. We wait to pick the grapes until the leaves are off the vines, and the grapes have frozen several times. After picking the grapes, we put them in COLD storage (less than 0 Fahrenheit), and wait until they are frozen very solid. (Research indicates that extended time on the vine, and being frozen are the 2 most important factors in the fermentation and flavor of Ice Wine.) We press the grapes while they are very frozen. The initial Brix coming off the press ranges from 40 to 50 Brix, and the texture is something between maple syrup and molasses. We use special yeast that can withstand the very cold temperatures and the high osmotic pressure of the juice. We monitor the fermentation carefully and by keeping a clean and steady fermentation, we maximize the rich fruit flavors and opulent mouth-feel and structure. Like most of our wines, we ferment in several smaller lots, using the various flavor profiles to maximize the final blend. The result – sweet perfection! Enjoy!!