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Designation (also abbreviated TBA) for a sweet wine made from overripe, raisin-like dried and mostly but not exclusively noble rotten berries with a characteristic taste or aromas of nuts, honey and caramel and a golden yellow to amber colour. However, such wines cannot be produced according to plan every year, as certain climatic conditions are an absolute prerequisite. The most important criterion is that the grapes (mostly only white wine varieties, but occasionally also red wine varieties) are attacked by the mould Botrytis during ripening and noble rot develops. This causes tiny pores to form in the skin of the berries, causing the water to evaporate very slowly and the berries' constituents to become immensely concentrated. An extremely high sugar content or must weight up to 300 °Oe (60 °KMW) can be achieved (see a list of all ingredients under total extract).

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The world's largest Lexicon of wine terms.

26,076 Keywords · 46,829 Synonyms · 5,324 Translations · 31,411 Pronunciations · 186,794 Cross-references
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