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High quality dessert wine. The grapes must be frozen during harvesting and pressing (at least -7 ° Celsius). The water released from the berry cells freezes, the berry juice is concentrated, thereby increasing the must weight (an ice wine from Rheinhessen must have at least 120 ° Oechsle ). High-risk extraction (lower yield, risk of loss, with premature thawing unwanted "Frost taste"), therefore high-priced rarity.