A popular myth is that the practice originated independently in Germany in 1775, where the Riesling producers at Schloss Johannisberg (Geisenheim, in the Rheingau region) traditionally awaited the say-so of the estate owner, Heinrich von Bibra, Bishop of Fulda, before cutting their grapes.
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The intense sweetness is the result of the grapes being affected by Botrytis cinerea, a fungus that is commonly known as noble rot.
The intense sweetness is the result of the grapes being affected by Botrytis cinerea, a fungus commonly known as noble rot.
The microclimate is determined by the sunny, south-facing slopes and the proximity of the Tisza and Bodrog rivers, and is conducive to the proliferation of Botrytis (noble rot) and the subsequent desiccation of the grapes.
Sélection de Grains Nobles, a French term for sweet wines made from grapes affected by noble rot.