Passito wines are produced with grapes that have been selected and dried under certain conditions of temperature, humidity and ventilation, losing about half of their weight and thus favoring the concentration of sugars.

When the vinification of the dried grapes ends with a complete transformation of the sugars into alcohol, the resulting wine is dry.

Worthy representatives of this process are two wines from northern Italy, both produced with black grapes: in Valtellina, in Lombardy, the Nebbiolo grapes (100%) are at the base of the Sforzato di Valtellina DOCG. In Valpolicella, in Veneto, a blend of Covina (45-95%), Corvinone (0-50%) and Rondinella (5-30%) is instead the basis of the Amarone della Valpolicella DOCG.