Die Trauben müssen besonderen Anforderungen entsprechen und sind nach dem Mostgewicht aufgebaut:
• Spätlese (mindestens 19° KMW)
• Auslese (mindestens 21° KMW)
• Strohwein, Eiswein, Beerenauslese (jeweils mindestens 25° KMW)
• Ruster Ausbruch (mindestens 30° KMW)
• Trockenbeerenauslese (mindestens 30° KMW)
Die Restsüße von Prädikatsweinen darf ausschließlich durch Gärungsstillstand oder durch Gärungsunterbrechung, nicht jedoch durch Süßreserve, erlangt werden.
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