There is an ancient tradition in our parts of making sweet wines from dried grapes. The process involves a very long withering that ends in the seventh to holy. We make a passito with the traditional procedure but using the aromatic red grape variety, Aleatico, which has been present in our area for centuries. The best bunches are hung individually in an aerated room for six months. They are then shelled by hand and pressed in a traditional press. The result is an amber-colored product with an aroma of fig, apricot and date. Excellent with small pastries, chocolate cakes, extra dark. 8% alcoho...