Italian term (cutting or capping of the shoot) for the custom of cutting the fruit-root after the grapes have reached maturity, thus interrupting the flow of juice between the fruit-bearing shoot and the vine, resulting in slow, natural drying or raisining of the berries. With regard to the exact timing, individual producers also take the phases of the moon into account. The process is carried out when the moon is waning, as the grapes (supposedly) from shoots that are capped during the waxing moon tend to fall off. After pruning, the grapes, which no longer receive any food, remain exposed to the sun and wind until they lose about 15 to 20% of their volume. The drying of the grapes leads to a natural concentration of the berry's ingredients with the aim of producing more substantial, structured wines from them. The time the grapes remain on the vine after the "taglio del tralcio" until they are harvested can vary from a few days to about five weeks. The Garganega grape variety is particularly suitable for this technique. Its use is also indicated on the label of the wines concerned, so to speak as a quality feature. However, this should not be confused with the production of sweet wines from botrytised grapes. See also Passito and Recioto and Trockenbeerenauslese as well as a list of relevant keywords under dried grapes.