Olivier Poels 5:40 p.m., March 08, 2022
It is often confused with yellow wine when it has absolutely nothing to do!
Admittedly, one can find some in the same region, but the principle consists in drying bunches of grapes for several weeks, after the harvest, on straw or wooden racks, historically placed in the sun.
The drying time is 6 weeks minimum and can reach several months.
The grapes will dehydrate and therefore concentrate in sugar.
It will then be vinified.
Depending on the drying time, we will obtain a more or less syrupy wine.
This technique of passerillage would have appeared in Greece during Antiquity, on the island of Thasos.
The Romans brought it to us and it has established itself in several vineyards, including the Jura.
The production is tiny, because the yield, in the end, is derisory.
It is obviously a very expensive wine!
100 kg of grapes give on average 20 liters of juice with a level of sugar that can reach 300 g.
We find it today in the Jura (Poulsard, savagnin or chardonnay) / on the hermitage (roussanne, marsanne) / straw wine from Beaumont-du-Ventoux (grenache and clairette) or in Corrèze - king Dagobert tasted it in 622 (cabernet sauvignon, merlot, chardonnay) it was called the honey of the Muses.