Overview
- Winemakers in Saxony’s Elbtal, Rheinhessen, Franken, and Thuringia carried out pre‑dawn Eiswein harvests as temperatures dropped to about −8 to −10 C.
- Grapes were pressed while still frozen as required by law, with checks such as the 120° Oechsle minimum in Rhineland‑Palatinate and a harvest deadline of February 28.
- Output remains tiny: Schloss Proschwitz expects roughly 200 liters from 500 kilograms, while Bad Sulza projects about 350 liters from 2.5 tonnes at around 200° Oechsle.
- Producers leaned on resilient varieties, including classic Riesling and the robust Souvignier Gris, which can stay healthy on the vine longer.
- Some estates opted out—Staatsweingut Schloss Wackerbarth finished its regular harvest—while the few lots made now are expected to reach market next autumn in limited, higher‑priced bottles.