WINE 101 | ICEWINE

Ontario Icewine is produced from frozen grapes hand harvested in the depths of winter at temperatures of -8 degrees or lower. The frozen grapes are immediately crushed releasing a tiny amount of sweet, highly concentrated nectar which is slowly fermented over many weeks. Through a delicate and painstaking process, frozen grapes are vinified into the spectacular and incomparable taste sensation known the world over as Icewine.

The VQA stipulates that grapes cannot be artificially frozen. The following is the criteria that VQA uses for Icewine appellation:

• The finished wine must, must have a Brix of 35 degrees or higher
• There must be a residual sugar of 125 g/litre
• A minimum Brix of 32 degrees in the juice after pressing when measured in the fermentation tank. The finished wine must, must have a Brix of 35 degrees or higher
• The alcohol must derive from the natural sugars of the grapes
• All wines that is labeled as Icewine must be produced by VQA registered growers and wine makers
• The harvest of Icewine grapes must start after November 15. Before harvesting, the producer must verify in writing the following
  • the temperatures of each individual harvest,
  • the acreage and tonnage of each given crop,
  • the measured Brix level of each must,
  • the harvesting date and time of day,
  • the Icewine pressing capacity.
  •  All Icewine processors are required to attend a VQA Icewine    Standards Seminar each year.

Icewine originates in the Rheingau region of Germany. Our climate is suited to the production of Icewine. Ontario is becoming world renowned for our Icewine production.

Icewine Grape Varieties

Typically Icewine is made from Vidal, Riesling or Gewurztraminer. Many wineries are experimenting with various other vinifera varieties such as Cabernet Franc, Pinot Gris, and Chardonnay.

Sparkling Icewine

Magnotta was the first to develop a Sparkling Icewine. The process is a proprietor's secret; the taste and experience of our Sparkling Icewine is second to none.

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