Sweet passito wines play an important role in the history of the Gravina region of Apulia. Traditionally, these were made from ancient Gravisano grapes leftover from the regular harvest that were dried on the vines. Not wanting to waste anything, the farmers used these leftovers to make a limited batch of sweet ambrosia which could be offered to valued guests during festivals throughout the year. Gravisano grapes have long since become extinct, but the legend lives on in the name of this wine. Today, Gravisano is made from Malvasia grapes that are sun-dried on racks for 30-40 days, resulting in a wonderful and balanced dessert wine.