French name for a dubbed in German-speaking countries Strohwein (paille = straw). This sweet wine is made from rosinated grapes. Previously, these were spread on straw (paille), today they are placed or hung on wooden frames in well-ventilated rooms. This evaporates part of the water content and the sweetness level and content total extract rises enormously. This technique was after the English wine author Cyrus Redding (1785-1870) in France at the beginning of the 19th century. He reports of such wines in Hermitage (Rhône), as well as in the regions Alsace and law, In the latter, Vins de Paille are today in the appellations Arbois. Côtes du Jura and L'Etoile produced in smaller quantities.
In Austria, this technique was also around at the same time in the wine region Burgenland Rust popular. The most important French production area in the Jura region is the white varieties Savagnin Blanc ( Traminer ) and Chardonnay but also red like Poulsard and Trousseau Noir used. The fermentation lasts between twelve and 24 months, then it matures for three to four years in oak barrels. The wine is bottled in half bottles (37.5 cl). It is characterized by fresh and lively taste of nuts and figs. He has a potential alcohol content (part of it is residual sugar ) of 18% vol and is one of the most durable wines in the world. In Hermitage will be Roussanne and Marsanne used, the prescribed alcohol content is lower with 14% vol. See also the topic under Passito,