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French term (also Passerillage) for grapes that are deliberately left hanging on the vine to dry in order to obtain berries with a high sugar and extract content for the production of sweet wines. In good years, for example, the Pacherenc du Vic-Bilh is produced in southwest France in this way. This corresponds to a Trockenbeerenauslese. This can also be artificially induced by partially cutting the fruit rods shortly before the grape harvest. This stops the water supply, the berries release water through the berry skin and shrink. This process, called "cut cane", is common in Australia, for example. It is also used in the production of raisins after heavy rainfall to prevent decay. A similar procedure was already in use in ancient Rome for the raisin wine Passum. Regarding similar processes or wines produced in this way, see Flétri, Passito and Recioto.

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