within Prädikatswein are Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese and Eiswein. Wines of these categories can not be chaptalized. All these categories within Prädikatswein are solely linked to minimum requirements of potential alcohol. While these may correlate with harvest time, there are no legally defined harvest time restrictions anymore. Kabinett wines are made from grapes that have achieved minimum defined potential alcohol levels. Those minimum requirements differ by region and grape variety. Essentially, Kabinett is the first level of reserve grape selection. Spätlese wines ("late harvest") are made from grapes that have achieved minimum defined potential alcohol levels. Those minimum requirements differ by region and grape variety. Essentially, Spatlese is the second level of reserve grape selection. Auslese wines ("select harvest") are made from grapes that have achieved minimum defined potential alcohol levels. Those minimum requirements differ by region and grape variety. Essentially, Auslese is the third level of reserve grape selection. Beerenauslese wines ("berry selection") are made from grapes that have achieved minimum defined potential alcohol levels. The concentration of the grape juice may have been facilitated by a fungus Botrytis, which perforates the skin of the grape forcing water to drip out and all remaining elements to concentrate. Due to the high potential alcohol level required for this category of ripeness, these wines are generally made into sweet wines and can make good dessert wines. Trockenbeerenauslese wines ("dry berries selection") are made from grapes of an even higher potential alcohol level, generally reachable only with the help of Botrytis. The grapes used for Trockenbeerenauslese have reached an even more raisin-like state than those used for Beerenauslese. Due to the high concentration of sugar in the raisin-like grape, these wines can only be made in a sweet style and make extremely sweet, concentrated and usually quite expensive wines. Eiswein (ice wine) wine is made grapes that freeze naturally on the vine and have to reach the same potential alcohol level as Beerenauslese. The grapes are harvested and pressed in the frozen state. The ice stays in the press during pressing and hence a concentrated juice flows off the press leading to higher potential alcohol levels, which in turn generally result in sweet wines due to the high potential alcohol. The taste differs from the other high-level wines since Botrytis infection is usually lower, ideally completely absent. On wine labels, German wine may be classified according to the residual sugar of