What does "late harvest" mean regarding wine production?

"Late harvest" refers specifically to the practice of allowing grapes to remain on the vine longer than is typical for that variety. This extended hanging time allows the grapes to become riper, and often leads to the development of higher sugar levels. As a result, when these grapes are eventually harvested, they yield wines that are characteristically sweeter compared to those made from early- or normal-harvested grapes. The late harvest technique is commonly employed for dessert wines, enhancing the wine's flavor profile with rich, honeyed notes that come from the elevated sugar concentration.

In the context of other options, harvesting grapes earlier than usual would lead to lower sugar concentrations and more acidic wines, which is contrary to the essence of late harvest wines. An extended fermentation process usually refers to how long the wine is actively fermenting, which does not directly relate to the timing of the grape harvest; thus, it is irrelevant to the late harvest concept. Finally, the timing of when the wine is bottled is not directly connected to the idea of late harvest grapes, which is specifically about the harvesting process itself rather than post-harvest production methods.