Q & A
What is the meaning of “passerillage” in a wine context?
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 Read more…