VQA Certification
The VQA is short for Vintners' Quality Alliance, the appellation and quality organization that guarantees the authenticity of domestically-grown wines in Canada. The Royal Canadian Icewine is qualified by VQA, which has a high standard on regions, varieties, growth, picking, brewing and filling. The icewine must undergo testing by the lab and that originates from the appointed regions can be just qualified by VQA. Moreover, only those qualified vineyards are authorized to use the logo of VQA.
Icewine VQA requirements:
1）The wine is produced by VQA registered growers and winemakers .
2）The icewine harvest ,done entirely by hand ,commences once the temperature drops below -8 degrees Celsius and the grapes have naturally frozen on the vines .
3）The alcohol is derived exclusively from the natural sugars of the grape .
4）The finish must have a Brix of 35 or higher .
5）Finish must have residual sugar of 125/g/l.
6）A min Brix of 32 in the juice after pressing when measured in the fermentation tank
7）The harvest must begin after November 15 .
8）When harvesting ,the grapes must be in their natural frozen state ideal temp -10 to -13C
The VQA is short for Vintners' Quality Alliance, the appellation and quality organization that guarantees the authenticity of domestically-grown wines in Canada. The Royal Canadian Icewine is qualified by VQA, which has a high standard on regions, varieties, growth, picking, brewing and filling. The icewine must undergo testing by the lab and that originates from the appointed regions can be just qualified by VQA. Moreover, only those qualified vineyards are authorized to use the logo of VQA.
Icewine VQA requirements:
1）The wine is produced by VQA registered growers and winemakers .
2）The icewine harvest ,done entirely by hand ,commences once the temperature drops below -8 degrees Celsius and the grapes have naturally frozen on the vines .
3）The alcohol is derived exclusively from the natural sugars of the grape .
4）The finish must have a Brix of 35 or higher .
5）Finish must have residual sugar of 125/g/l.
6）A min Brix of 32 in the juice after pressing when measured in the fermentation tank
7）The harvest must begin after November 15 .
8）When harvesting ,the grapes must be in their natural frozen state ideal temp -10 to -13C
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