Botrytized wine is wine produced from grapes affected by noble rot (Botrytis cinerea), a fungus that affects the sugar content, aroma, and flavor of grapes. Wines produced in this fashion are considered dessert wines.
The primary distinction between botrytized wines and other naturally sweet, non-fortified sweet wines, such as late-harvest wines, ice wines, or straw / raisin wines, lies in the range and richness of aroma compounds generated by the Botrytis cinerea fungal infection of the grapes. Significant differences are also evident in other components, like sugar alcohol and acid composition, due to microbial activity. Descriptors frequently used for these wines highlight flavours of peach, apricot, pear, quince, raisin, and honey, along with unique "botrytis" or roti characteristics. Additionally, a notable feature of botrytized wines is their high acid content, which prevents them from tasting cloying, even with sugar levels often exceeding 200 g/l.