Sweet wines are those that, due to the high sugar richness of the musts, remain sweet in a natural way, because the yeast does not have aptitude to transform the whole existing sugar.
In warm areas, as in Spain and in other Mediterranean countries, where the sugar richness is normally high in a natural way, they remain sweet after the fermentation.
In the northern wine-growing countries, that is to say, those from the north and center of Europe, the natural conditions in which the viticulture is carried out gives a relatively low natural sugar content to...
The types of natural sweet wines are divided according to where and how to perform the dehydration of the grapes:
In the Plant:
- Noble rottenness wines or with 'botrytis cinerea' (microscopic Fungus responsible for the white rottenness of the grape. In certain Central European grapes it originates very valued special wines): Sauternes, Barsac, Montbazillac, Loupiac, Ste. Croix du Mont, Selection of Noble Grains of Alsace, Hungarian Tokaji, German and Austrian Beerenauslese and Trockenbeerenauslese, Quart de Chaumes, Côteaux du Layon, Bonnezeaux and Vouvray of the Loire.
- Wines of late vintages without noble rottenness: Late harvest Alsatians, Picolit, Pacherenc-du-Vic-Bilh, Jurançon, mellow sweets from the Priorat, Fondillón, Malmsey wine of La Palma and of Lanzarote.
- By freezing the grape: German Eiswein (Ice Wine)
Out of the plant:
- Recioto di Soave and Gambellara, Recioto della Valpolicella, Vin Santo Toscano, Torcolato, Cinque Terre Sciacchetrà, 'Vins of Paille', Cypriot Comandaria.
- In the open air: By drying in the sun; Malaga, Mantonico di Bianco and Greco di Bianco.