(Italy) This term describes wines made from grapes which have been dried for several months prior to fermentation. The dehydration results in a concentration of the grape sugars, and the resulting wines are sweet. If fermented to dryness the wines are known as Amarone. The drying process may be referred to as passito.
(Ray-CHO-toe) - Wine from the Veneto region of Northeastern Italy, made from especially ripe grapes (hence the name, from the dialect word for "ears," referring to the upper edges of the grape bunches that get the most sunlight and thus ripen the most. The juice is further concentrated by the "passito" process in which freshly harvested grapes are allowed to dry into raisins before they're pressed and fermented. Usually sweet, although the well-known style Amarone is dry. See also "Ripasso."
Similar to Passito but more typically a term used to describe Venetian Amarone-based dessert wines
wine made from partly dried grapes in the passito style. Usueally sweet and strong.
Italian wine made for grapes that have been dried on mats after harvest. This raisins the grapes, making them very sweet. Amarone is made from Recioto grapes, but fermented out fully to be dry and concentrated.
Italian A passito wine, often slightly botrytis-affected, from the Veneto in Italy. Small amounts of sweet white Recioto di Soave are produced but most is red Recioto della Valpolicella, either sweet or the dry Amarone.
Recioto della Valpolicella or Recioto is a winemaking technique where grapes are left to partially dry. The drying is done on racks in the slopes of the valleys in the Venetian (Veneto) region of Italy.