Botrytized

Botrytized refers to wines made from grapes affected by Botrytis cinerea, in particular the noble rot form of the fungus. The term describes both the grapes and the wine produced from them. Botrytized wines are typically sweet or very rich dessert wines, created when the fungus concentrates sugars, acids, and aromatic compounds in the grapes.

The production process depends on specific vineyard conditions. Noble rot develops in damp, misty mornings followed by dry, sunny afternoons, which allow the grapes to dehydrate while retaining acidity. Vintners often harvest the affected grapes in several passes to select berries with optimal botrytization. The resulting must is highly concentrated, fermentations are slow, and the final wines tend to have high sugar levels balanced by lively acidity and pronounced aromatics. Flavor profiles commonly include apricot, citrus peel, honey, marmalade, and spice, with notes that deepen with age.

Botrytized wines are especially associated with certain regions. Classic examples include Sauternes and Barsac in Bordeaux, France; Monbazillac and the Loire Valley’s Coteaux du Layon; Tokaj in Hungary; and various Austrian and German wines such as beerenauslese and ausbruch styles. In other wine regions, botrytized grapes are used to produce similarly rich, intensely flavored dessert wines.

Botrytized wines require careful handling due to their high sugar content and sensitivity to storage conditions. When well made, they can age for many decades, developing complex, honeyed, and oxidative nuances while maintaining balance between sweetness and acidity.