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Lexicon

The largest wine encyclopedia in the world with 26,664 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Passerillé

French term (also passerillage) for grapes that are left to dry on the vine in order to obtain berries with a high sugar and extract content for the production of sweet wines. In good years, this is how Pacherenc du Vic-Bilh is produced in south-west France. This corresponds, mutatis mutandis, to a Trockenbeerenauslese. This can also be brought about artificially by partially cutting the fruit shoots shortly before the harvest. This stops the water supply, the berries release water through the skin and shrink. This process, called "cut cane" in English, is common in Australia. It is also used in the production of sultanas after heavy rainfall to prevent rotting. A similar process was already used in ancient Rome for the sultana wine Passum. For similar processes and wines produced in this way, see Flétri, Passito and Recioto.

This page was last modified at 21 February, 2022 at 07:01.

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The world's largest Lexicon of wine terms.

26,664 Keywords · 47,051 Synonyms · 5,314 Translations · 31,996 Pronunciations · 239,162 Cross-references
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