Ice Wine is made when very sweet and ripe grapes are left growing on the vine until there is a good solid frost. Then the semi-frozen grapes are picked quickly during the night and immediately squeezed at low temperatures so they don't defrost. This means that much of the water in the grapes stays frozen. If the grapes melt they cannot be called ice wines and instead have to be labeled Late Harvest wines. The juice in ice wines is very high in sugars, acids, and extract (solids like minerals, proteins, etc.) because it doesn't have as much liquid water in it to dilute the juice. Ice wine grapes only yield around 20% of the juice of normally harvested grapes, so this is a very risky business proposition because one stroke of bad luck can lead to the loss of the entire harvest. High sugar levels in the juice mean high alcohol levels after fermentation of 9-11%abv, but even better high unfermented sugar levels in the finished wine so that it is sweet and balanced.
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