(Italy) The passito method describes the drying of grapes prior to fermentation. The dehydration results in an increased sugar concentration. The practice is traditional in Veneto, Italy, particularly in the production of Amarone della Valpolicella and Recioto della Valpolicella, but also for Recioto di Soave and other sweet wines. Traditionally the grapes are dried on straw mats, but they may also be dried in baskets in warm lofts, or even hung directly from the rafters.