Term for the most extensive possible withdrawal of water from the grapes using different methods to control the concentration of sugar and total extract to increase. The term is derived from the resulting raisin-like 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 state of the grapes can be achieved in different ways. The most common form is to keep the grapes on for a correspondingly long time Rebstock to leave and to read very late (see in the picture). An infestation of the grapes through Botrytis is desired and favors the process. The second option is to bed the harvested grapes on straw or reeds for a long time or to hang them on racks and let them dry. For Trockenbeerenauslese and straw wines completely dried grapes are a prerequisite. In Italy, such wines are considered Passito designated.