Raised or mulched wines require very particular production, with a process that takes its time...

What is raisined wine?

Passerillé wine, straw wine or “The honey of the muses” is an amber-colored sweet wine, with a temperature of twelve to thirteen degrees. Several vineyards produce it, including in Corrèze around Beaulieu-sur-Dordogne, Meyssac, Queyssac and Branceilles.

These wines exist in reds and whites. The Cabernet Sauvignon and Cabernet Franc grape varieties are the origin of red wine. As for white raisined wine, it is produced from Chardonnay and Sauvignon blanc grape varieties.

Characterized on the nose, the raisined wine is distinguished by notes of overripe fruit, relatively powerful with smells of dried fruit. Concerning the taste, it causes great length while having a “soft attack”.

We recommend that you taste Passerillé wine at around 12°.

How is it made?

Its development requires very specific know-how. We carefully harvest the best bunches by hand. Once the harvest is done, the bunches are placed on straw or wooden racks. Then, they enter a drying period in a ventilated space. For two months, the grapes will lose their water while concentrating in sugar, all creating new aromas. This step is called passeillage. Once done, the clusters are pressed and aged for a minimum period of two years before the liquid is bottled.

This know-how is recognized by an approval commission and is part of the IGP Corrèze and the AOC Corrèze, mention Vin de Passerillé.

The raisined wine can be enjoyed as an aperitif and also to accompany your foie gras, blue cheeses or desserts.

Bunches of white grapes drying on straw to produce straw wine

Find some on site?

You will also find them on sale at the Brive Tourist Office, Place du 14 Juillet.