German eiswein (/īs-vīn/) is a subcategory of prädikatswein and is similar to beerenauslese (/beer-in-oush-lās-ǝ/) wine in that it too can only be made from grapes harvested by hand at a minimum 110-128 degrees öchsle. Eiswein, however, is not made from grapes affected by botrytis. It is made from grapes that have been allowed to remain on the vine until they can be harvested and crushed while frozen to a minimum of about 18 degrees fahrenheit (must be colder than -7 celsius). This process is also called cryo-extraction and it results in concentrated very full bodied sweet (“süss”/zūs/) wines. Eiswein is considered edelsüss (/ād-ul- zūs/) in German for that reason. Eiswein has extreme cellaring potential. Good eiswein can live longer than people at up to 100 years. Young eiswein riesling characteristically has concentrated lemon, grapefruit, and apricot tones which age into honey, candied lemon, pomegranate, orange jelly and petrol mineral tones.