Growing conditions and production standards that produce Icewine are rigorously protected by the Vintners Quality Alliance,an internationally recognized program that defines and mandates standards for wine certification. Icewine must be produced exclusively from grapes that have been harvested, naturally frozen on the vine, and pressed in a continuous process while the air temperature is -8° Celsius (17.6°F) or lower. Icewine grapes are often harvested at night.

Icewine must be made of grapes pressed within the recognized Viticultural Area in which the grapes were grown and meet the requirements of a varietal wine.

The grapes, juice, must or wine may not be artificially refrigerated at any point in the manufacturing process, except for tank cooling during fermentation during cold stabilization prior to bottling.

After each pressing, the resulting juice achieves a minimum of 32 degrees Brix, when measured after transfer to the fermentation vessel. The finished Icewine must achieve a computed average of not less than 35 degrees Brix.

Icewine must have residual sugar at bottling not less than 100 grams per litre, and the residual sugar and the actual alcohol results exclusively from the natural sugar of the grapes.

The Viticultural Area within which the grapes were grown must be declared on the principal display panel of the wine.

Storage practice, keep away from light, on the side, in a cool place, and away from vibrations, Icewine can keep for 10 years or more.

Once opened, shelf life is three to five days. Chill Icewine for an hour or so. Ideal serving temperature is 5-7 degrees Celsius.

Icewine is perfect savoured all by itself. Paired one with food, a good rule is not to pair it with anything sweeter than the Icewine.

Strong cheeses work. Some chocolate-based desserts will overwhelm Icewine. Nuts, tropical fruit, apple based desserts work well.

Enjoy the experience.