The French term “passerillage” refers to the process of drying, shriveling (see the définition of “flétri” here), or raisining grapes on the vine in order to concentrate their sugar content.
It serves as an alternative to wine with high sugars from botrytis (where the noble rot plays a crucial role in concentrating the sugars within the grapes).
It can be considered close to the “passito” process in Italy, as “passito” wines designate wines made from dried grapes.
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