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Jancis Robinson
By Jancis Robinson
Published 2006
French word for the process by which passerillé grapes are dried, shrivelled, or raisined on the vine, concentrating the sugar in grapes—an alternative to wines whose sugars have been concentrated by botrytis.
© Jancis Robinson and Oxford University Press 1994, 1999, 2006, 2015
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