I am confused as to the differences between appassimento and passito. They seem to be different words for the same process. Is it a regional difference in terminology? Also, do these processes always result in recioto wines?
Appassimento is the process of drying grapes, and passito is the wine made from dried grapes. Recioto is the name used for sweet passito wines in Veneto (e.g., Recioto di Soave, Recioto di Gambellara, Recioto della Valpolicella), but there are many other passito wines throughout Italy -- both sweet wines (e.g., Passito di Pantelleria, Elba Aleatico Passito, Vin Santo) and dry wines (e.g., Amarone della Valpolicella, Sforzato di Valtellina).