Late harvest

Late harvesting involves leaving grapes on the vine longer than usual, often until they are partially dried out by the sun. This method concentrates the grapes' natural sugars, resulting in a sweeter wine. Late harvesting is common in regions like Alsace in France, where wines like late Gewurztraminer and Riesling are produced.

Passerillage

Passerillage is a technique where grapes are dried, either on the vine or after harvest, to concentrate the sugars. This process is used in regions such as the Rhone Valley and the South of France . The result is a rich, sweet wine, often with aromas of dried fruit and honey.

Noble rot

Noble rot, caused by the fungus Botrytis cinerea, is a unique method that produces some of the world’s most famous wines, such as Sauternes in France and Tokaji in Hungary. This fungus dehydrates the grapes, concentrating the sugars and aromas. Wines made with noble rot are often very complex, with notes of tropical fruits, honey and caramel.

The mutation

Mutage is a technique used to stop fermentation by adding alcohol, usually in the form of brandy. This method allows for a significant amount of residual sugar to be retained. Fortified wines, such as Port in Portugal and Banyuls in France, are known for their richness and sweetness.