Winemaking
Late harvest and passerillage
Leaving grapes on the vine to shrivel, concentrating them without rot.
Overview
Extended hanging lets water evaporate through the skin, concentrating sugar and acid. The French term is passerillage.
Unlike botrytised wine there is no fungal contribution, so the flavours are an intensified version of the grape rather than something new.
Alsace Vendanges Tardives and Jurançon moelleux are the classic examples.
Sources
Sources consulted
- Institut national de l’origine et de la qualité (INAO) — INAO, France
More in winemaking
Winemaking
Fermentation
Yeast converting sugar into alcohol and carbon dioxide — the step that makes wine wine.
Winemaking
How red wine is made
Fermenting grape juice in contact with the skins, which is where colour and tannin come from.
Winemaking
How white wine is made
Pressing the juice off the skins before fermentation, then fermenting the clear juice.