Italy Sweet

Italy's sweet wines, most of them made by drying the grapes.

The passito method. Bunches are laid out on mats or hung in lofts for weeks or months until the water evaporates and the sugar concentrates — the same principle behind Amarone, except here the fermentation is stopped while sugar remains. Vin Santo in Tuscany is aged for years in small sealed barrels. Moscato d'Asti is the exception: fresh, lightly sparkling and low in alcohol.

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