Definition: Passerillage

Overripening of grapes by drying on the vine or after harvesting. The cut bunches are exposed to the sun or sheltered on straw or racks, in the open air. The dehydrated grapes shrivel and become more concentrated. This technique produces an increase in the sugar content of the grapes. Some examples of passerillés wines are the straw wines of Jura and Hermitage, Amarone and Moscato Passito in Italy.