I see it as the same threat. If we allow wine practices to be stretched out even so slightly, that's where we open up the door to the measures that you just mentioned, taking grapes, apples, what have you, and freezing them in a freezer. We just faced that in Spain. Spain is a hot country, and they were freezing grapes in a freezer, trying to sell the product as icewine. Not only that, they were trying to get their government to develop an appellation region for that freezer wine.
With any wine in history, there's a certain practice to use. If you move away from that practice, you hurt the product internationally. Quebec is producing a fantastic product, absolutely fantastic. However, the process that they're using is different from the process used for icewine, so there's no problem calling that product winter wine, vin d'hiver. Call it anything else, but you can't call it icewine because it does not meet the international standard for icewine production. If we do open that up, we will be kicked out of the Canada-EU Wine and Spirits Agreement. We'll be kicked out of the World Wine Trade Group agreement where all these definitions appear. The International Organisation of Vine and Wine has defined it as naturally frozen on the vine and said that it has to be harvested at minus eight degrees. Harvested means picked from the vines, not cut and then left in the vineyards to be produced into a wine product later.
It's a fine line but it's one for which we've spent years and years developing a product where we've become the superpower in the world. There's no interest to move away from what that international definition is without hurting the entire icewine industry around the world.