Wine style: Passito Wine names: valpolicella, amarone, recioto Vinification: Grapes picked (11-11,5 potential abv) to reach semi-dry state before crushing; still contain acids, bunches are healthy The grapes are stored for 3–4 months in well-aerated drying lofts on trays. To concentrating flavour, raising alcohol levels and making sweet (and today, dry) wines. Dry in 1/3rd of their weight; higher sugar, potential abv, acidity, anthocyanin/colour, tannins and flavour concentration. More glycerol -> softer mouthfeel