Grüner Veltliner, in particular, is especially well-suited for ice wine, as its thick skins allow the grapes to remain on the vines for a very long time without damage. According to Austrian wine law (unlike in other countries), the grapes must be naturally frozen and may only be harvested when the temperature drops below -7°C; they must then be pressed while still frozen. Only in this way can the ice crystals from the frozen water remain in the press during the pressing process, while the grape must is concentrated accordingly.
