At the end of autumn, when most grapes are harvested long ago, some vintners eagerly await a period of mist, dew and low sun rays.
In the vineyards along rivers where fog banks and sun rays alternate the conditions are perfect for botrytis to develop.
Botrytis is a noble fungus, “noble rot” with an immense effect on taste and aroma of the wine. Degradation of the wax layer on the grape skin creates small holes from which moisture escapes. The grape shrivels to about half its weight, resulting in a concentration of acids and sugars. There is a great taste and aroma development with clearly noticeable notes of soft stone fruit, orange, honey, tea and christmas spices.