Passito

Raisin is the Italian term for wines that air-or sun-dried out, almost rosinierten grapes are produced. So a raisin belongs to the group of straw wines. The name of Italian appassire = is derived wither. The drying methods are regionally different, usually the grapes are, however, shaded or in good passage of air to straw mats ( hence the name straw wine) or wooden frames and placed few weeks, sometimes also dried for several months. The aim is to withdraw the grape water and thus increase the sugar and extract concentration. The process is ancient. Even in ancient Rome, a sweet wine called Passum was known.

After drying, the destemmed grapes are pressed slowly and gently. Fermentation takes place again regionally very different in different containers, for example, in very small, about 50 -liter wooden barrels to several thousand liter steel tanks. However, more of the fermentation process is very long lasting, in some Passitos it is interrupted several times so that the fermentation process is complete only after about two years. The wines are usually sweet, golden yellow to amber-colored, or reddish brown and very rich in alcohol, although Passitos will never gespritet. You age generally very good. Rare are Passitos on how to build dry as the Amarone. The most famous raisin wine Malvasia delle Lipari is probably the most, perhaps one of the greatest dessert wines of Italy. But the sweet red Montefalco Sagrantino, or raisin di Pantelleria can be of remarkable quality; the latter, however, is often gespritet, so actually a Liquoroso. Passitos are pressed from both white and of red vines. Among the white wines are Malvasia from the reputed as the most remarkable among the red wines are the Sagrantiano particular suitability for expansion as a raisin.

Many of the Vin produced particularly in Trentino and Tuscany Santi are Passitos, or them musts were at least added from rosinierten grapes.