In frosty temperatures, some Franconian winemakers were able to harvest grapes for ice wine. “That was really a Christmas present,” said Artur Steinmann, winemaker and president of the Franconian Winegrowing Association, on Wednesday. For an ice harvest, the temperatures must be below minus seven degrees and the grapes must be frozen through.
From 6 a.m. and at minus eight degrees, eleven helpers would have harvested for about two hours at the winery in Sommerhausen (Würzburg district), Steinmann said. Ice harvest is manual work. “It always has to be quick, otherwise your fingertips will freeze off.” In addition, the grapes should be frozen in the press. The yield is quite good, said the winemaker. “It could be 150 liters.” Eight winemakers could have harvested, said a spokesman for the viticulture association on Wednesday. Only in Thüngersheim (Würzburg district) were they less fortunate: “Unfortunately, it didn’t work out for us,” said winemaker Werner Geiger. There it was the necessary minus seven degrees. But the grapes were not completely frozen. Warmer weather is forecast for the coming days. “But that can change quickly. We hope every night. We winemakers always live in hope,” said Geiger.
Ice wines are considered the crowning glory of a vintage because the aromatic ingredients of the berries are concentrated by freezing. They are mainly drunk as an aperitif or with desserts and cheese. A 0.375 liter bottle can cost between 20 and 70 euros, sometimes more.