Cutting stems to boost sugars

This wine achieves its sweetness by the cordon cut method. Some other wineries calls it Cane Cut, and basically this involves partly cutting the vine stems which bear fruit in order to cut the supply of nutrients, but more importantly water to the already ripened fruit. This leaves the grapes still supported by the vines, but at the same time to dry out in situ. This is sometimes called passilerage, although the term seems also to be used for drying after harvesting, like recioto or vin de paille. Another variant is to twist the stems say a full turn, this also cuts off the flow of water and nutrients to the fruit.