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naturally sweet

Term for sweet wines whose usually high content of residual sugar has come about without any human intervention. However, this is not a term used in wine law, but a purely technical, colloquial term. The fermentation must have been completed naturally without intervention or aids by the yeasts finishing their activity. Likewise, no enrichment (enhancement), sweetening or spritung (addition of alcohol) may have taken place. Naturally sweet wines are, for example, Ausbruch, Beerenauslese, Trockenbeerenauslese, Strohwein and Eiswein. The French term for naturally sweet wines is Vin naturellement doux. The term Vin doux naturel (VDN), however, has a slightly different meaning. See sugar content for all flavours from dry to sweet.

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Roman Horvath MW

wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 24,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.

Roman Horvath MW
Domäne Wachau (Wachau)

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