What is the primary characteristic of the passito winemaking process?

The primary characteristic of the passito winemaking process is the drying of grapes off the vine before fermentation. This method enhances the concentration of sugars, acids, and flavors in the grapes, leading to rich, sweet wines. By allowing grapes to desiccate, either on the vine or after harvest, the resulting wines feature intense fruit characteristics and complexity, often accompanied by honeyed notes and high levels of residual sugar.

While using fresh grapes exclusively focuses on the immediate fermentation of undried grapes, it does not apply to the passito method, as drying is fundamental to this process. Aging in stainless steel containers is associated with other winemaking techniques, particularly for preserving freshness in white wines, rather than the style of passito itself. Fermenting grapes at low temperatures is generally linked to producing crisp and aromatic wines, especially whites, but does not relate to the concentrated and often sweeter style produced through the passito process. Thus, the drying of grapes is the defining feature that sets passito apart from other winemaking approaches.