French term for the practice of subjecting grapes to very low temperatures (around 20°F) so that only the most concentrated grape juice will be extracted during PRESSING. The cryoextraction process begins by putting freshly culled grapes into cold storage until they reach a desired temperature (the temperature can be adjusted upward or downward in accordance with the quality level of the grapes). Because riper, better-quality grapes have a higher concentration of sugars, their freezing point is lower than that of less ripe grapes. When the grapes reach the proper temperature, they’re immediately pressed. As a result of the cryoextraction process, only the premium juice is expressed because the lower-quality (not perfectly ripe) grapes are still frozen. The results are similar to those that occur naturally when frozen grapes are picked to make EISWEIN. Cryoextraction is now being used by some SAUTERNES estates in poorer VINTAGES (particularly wet years) when the quality of individual grapes is inconsistent. With the help of this process, vintners can produce the renowned DESSERT WINES for which Sauternes is famous.