French term for a titled in German-speaking countries Strohwein (paille = straw). This sweet wine is made from raisin grapes. In the past, these were spread out on straw (paille), but today they are placed or hung on wooden frames in well-ventilated rooms. This evaporates part of the water content and the degree of sweetness and content total extract increases enormously. This technique was after the English wine author Cyrus Redding (1785-1870) widespread in France in the early 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 used today in the appellations Arbois. Cotes du Jura and L'Etoile produced in smaller quantities.
In Austria, this technique was also used around the same time in the Burgenland wine-growing region Rust popular. In the French area of Jura, which is the most important in terms of production, 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 maturation takes three to four years in oak barrels. The wine is bottled in half bottles (37.5 cl). It is characterized by a 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. Be in Hermitage Roussanne and Marsanne used, the prescribed alcohol content is lower at 14% vol. See also on the topic below Passito,