Designation for the most complete removal of water from the grapes with different methods to increase the concentration of sugar and total extract to increase. The term derives from the resulting raisin berries. The purpose is not the production of raisins for consumption, but for the production of sweet wine, Already in ancient Rome was a raisin wine called passum (lat. passus = dried). The desired condition of the grapes can be achieved in different ways. The most common form is the grapes for a corresponding length of time Rebstock to leave and to read very late (see picture). An infestation of the grapes by Botrytis is desirable and favors the process. The second option is to place the harvested grapes on straw or reeds for an extended period of time or to hang them on racks and allow them to dry. For Trockenbeerenauslese and straw wines are as completely dried grapes as possible. In Italy, such wines are called Passito designated.