Definition: Overripeness

The difference between shriveled grapes that have dried out with their skins intact and roasted, botrytised grapes is essential. To produce great sweet wines, botrytis (noble rot) must attack the grapes. The acidity and sugars are much more concentrated, and the wine gains in complexity and smoothness. On the other hand, wine made from raisined (withered) grapes retains the specific characteristics of the grape variety more clearly, as its characteristic aromas have not been transformed inside the grapes that have not been affected by botrytis. For example, raisined grapes from Valais do not exceed 140° Oechsle, while the concentration of botrytised grape must can reach 170° Oechsle.