Noble rot occurs when the fungus Botrytis cinerea attacks ripe, healthy grapes under the right climate conditions: morning mist and sunny, dry afternoons. The fungus penetrates the skin, water evaporates and the grape shrivels into a raisin-like ball with extremely concentrated sugar, acidity and aromas.
The result is wines with complex honey, apricot, ginger and saffron character and a lifting acidity that balances the high sweetness. Classic botrytis regions:
- Sauternes (Bordeaux, France): Sémillon, Sauvignon Blanc and Muscadelle; Château d'Yquem is the iconic producer.
- Tokaj (Hungary): Furmint's naturally high acidity is ideal. 'Aszú' berries are picked individually, berry by berry.
- Mosel and Rheingau (Germany): Riesling's high acidity carries the sweetness in Auslese, Beerenauslese and Trockenbeerenauslese.
- Burgenland (Austria): Around Neusiedlersee with high humidity, noble rot flourishes.