The origin of the grape-drying technique is lost in time along with the tradition of making wine from sultanas, or raisins, which have a high concentration of sugar due to the gradual evaporation of the water. Passito, or sweet wine, is now associated with a number of traditions in wine production around the world, and there are three main types: drying on the vine or in special rooms, late harvesting and so-called "ice wines". These are the methods used to obtain an unforgettably sweet wine characterised by intense aromas and captivating sugary sensations, followed by a full and remarkably persistent taste. The best results are obtained thanks to a skilful use of the drying technique, which requires a great knowledge of the behaviour of the vine and the waiting time. In this way, it is possible to obtain nectars with a high aromatic concentration, capable of offering unforgettable emotions.