The Riesling grapes for the Vin de Glaciere are picked at around 22.5% sugar in order to preserve their natural acidity. The grapes are then frozen. The concentrated juice is fermented until it reaches 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.
Schaefer's Wines, Foods & Spirits 
