Passito is a term used in Italian winemaking to describe a style of sweet wine made from grapes that have been dried to concentrate their sugars and flavors. This method of wine production involves a process similar to the appassimento technique used for Amarone and Recioto wines, where grapes are harvested and then laid out to dry for several months. The drying can occur on straw mats, wooden racks, or by hanging in ventilated drying rooms. This process concentrates the grapes' natural sugars, acids, and flavors, leading to a richer, more flavorful wine.

After the drying period, the semi-dried grapes are pressed and the concentrated juice is fermented. Depending on the desired sweetness level of the final wine, the fermentation may be stopped early to retain a higher amount of residual sugar, or it may be allowed to continue longer to convert more sugar into alcohol, potentially resulting in a slightly less sweet wine.

Passito wines can be made from both white and red grape varieties and are produced in various regions of Italy, each offering its unique expression of this sweet wine style. Examples include the renowned Passito di Pantelleria, made from Zibibbo (Moscato d'Alessandria) grapes on the island of Pantelleria, and the Recioto della Valpolicella, a red passito wine from the Valpolicella region.

Passito wines are typically rich, sweet, and complex, often exhibiting flavors of dried fruits, honey, and spices. They are usually enjoyed as dessert wines, sometimes served with sweet pastries, cheeses, or enjoyed on their own as a special treat. The intensive labor and reduced yield associated with the production of passito wines contribute to their exclusivity and often higher price.