 The grapes are furthermore required to be dried for a minimum of three months, either by laying the grape bunches on mats of straw or reed, or by hanging the bunches up for drying by suspending them from pieces of string.However, if the grapes have reached a must weight of at least 30 ºKMW (same must weight as a Trockenbeerenauslese) after a minimum of two months, the grapes are allowed to be pressed at this earlier time.Strohwein and Schilfwein are treated as synonyms by the wine law, and the choice between them therefore depends on local naming tradition rather than the specific material used for the drying mats for a specific batch of wine.