Wines made from partially dried grapes— most are sweet, some are DRY. This centuries-old technique of drying grapes for wine was developed in the Mediterranean region and used by the Phoenicians, Greeks, and Romans. Whether the grapes are dried in the sun or indoors on mats, the end result is similar to wine made with BOTRYTIS CINEREA-infected grapes or frozen grapes (for EISWEIN)—all have concentrated flavors, ACIDITY, and sugar levels, as well as added complexity. When drying grapes, producers must be careful that they don’t get infected with undesirable molds, which would ruin the grapes. Even Botrytis cinerea is avoided by many producers. This requires the grapes to be dehydrated in dry areas with good air circulation. Today Italy is the strongest supporter of this traditional winemaking method, which Italians call PASSITO. The VIN SANTO produced in the TUSCANY, UMBRIA, TRENTINO-ALTO ADIGE, and VENETO regions is made using this technique. Other Italian APPELLATIONS making dried-grape wines include CALUSO PASSITO DOC, CINQUE TERRE DOC, MONTEFALCO SAGRANTINO DOCG, MOSCATO PASSITO DI PANTELLERIA DOC, RECIOTO DI SOAVE DOCG, RECIOTO DELLA VALPOLICELLA DOC, and RECIOTO DELLA VALPOLICELLA AMARONE DOC (the latter being one of this wine style’s few dry forms). Other wines made in this fashion include Austria’s STROHWEIN, France’s VIN DE PAILLE, and Commandaria, a dessert wine specialty of CYPRUS.