What is the defining characteristic of a wine labeled as "Noble rot"?

A wine labeled as "Noble rot" is defined by the presence of Botrytis cinerea, a beneficial fungus that affects the grapes, leading to the concentration of sugars and flavors. This fungal infection causes the grapes to shrivel as moisture is drawn out, resulting in a higher sugar content, intensified flavors, and often a rich texture in the wine. The transformation that occurs due to noble rot allows for the creation of luscious, sweet wines, often characterized by notes of honey, apricot, and spice.

Other options do not accurately reflect the essential characteristic of noble rot. While aging in oak can enhance certain wines, it is not a requirement for noble rot wines. The climate is likewise not a defining characteristic; noble rot can occur in various climates, although it thrives best in conditions that allow for a combination of humidity and dry winds. Lastly, while handpicking grapes and selecting older vines might be practices used in winemaking, these are not defining traits of noble rot itself. Therefore, the correct answer emphasizes the crucial role of Botrytis cinerea in the winemaking process associated with noble rot.