The ancient art of drying
Passito wine is one of the oldest and most refined expressions of Mediterranean winemaking, a method that spans thousands of years of wine history. The drying technique, already known to the Egyptians and perfected by the Romans, consists of allowing the grapes to dehydrate after harvesting, thus concentrating sugars, aromas, and phenolic components. This process can take place naturally in the sun (typical in the Mediterranean islands), in ventilated rooms called “fruttai” (as in Northern Italy), or directly on the vine (as in the case of late harvests). During drying, which can last from a few weeks to several months, the berries lose up to 40% of their water weight, undergoing complex biochemical transformations that enrich the aromatic profile of the grapes.
An Italian heritage of biodiversity
Italy boasts the world record in the production of Passito wines, with an extraordinary variety of territorial expressions. From the Alpine peaks of Trentino, where the golden Vino Santo is made from Nosiola grapes dried for months, we move on to the Tuscan hills of Vin Santo da Trebbiano and Malvasia. Veneto offers the intense ruby color of Recioto della Valpolicella, while Umbria celebrates Sagrantino Passito. Further south, Sicily offers the famous Passito di Pantelleria from Zibibbo grapes, with its aromas of apricot and orange blossom. Each Passito tells a unique story of territory and tradition, through aromatic profiles ranging from fruity tones of peach and apricot syrup to notes of honey, dried fruit, exotic spices, and balsamic hints. The perfect harmony between sweetness, acidity, and aromatic complexity makes these wines ideal companions for blue cheeses, pastries, and chocolate, but also extraordinary meditation wines, capable of evolving positively for decades in the bottle.
