Botrytis (also called noble rot, Botrytis cinerea) is a fungus affecting ripe grapes in humid conditions, puncturing skins and causing water loss and sugar concentration. When botrytis affects ripe grapes, it creates exceptionally sweet wines with remarkable complexity and aging potential. Botrytis wines are common in German Auslese and Beerenauslese, French Sauternes, and Hungarian Tokaji. The fungus shrivels grapes, concentrating sugars and acids while adding distinctive honeyed, caramelized flavours. Botrytis is essential to the world's greatest sweet wines.
WHY IT MATTERS FOR COLLECTORS
Botrytis-affected wines are among wine's greatest treasures, improving magnificently over 50–100+ years. These sweet wines show remarkable complexity and aging potential.
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