http://www.sherry.wine/wines/production/vinification
Once harvested the grapes are spread out on paseras, special sites set aside for drying out the fruit in the sun, a process known as "soleo", or sunning. The grapes lose a great deal of water during the sunning process, also known as pasificación (from the Spanish word for raisin: pasa), and consequently increase their sugar content (450-500 grams per litre of must). In parallel to this increase in sugar, other changes take place in the chemical, physical and sensory features of the dried, "raisined" grape: heightened colour, density, viscosity, stickiness and the emergence of aromas and flavours characteristic of Pedro Ximénez grapes and wines.

Sherry flashcards | Quizlet
https://quizlet.com/140106843/sherry-flash-cards/
-its white colour, reflects sunlight back up to the vine .... a sherry made from the white palomino grape, has 5-45g/liter of sugar ... -form of grape concentrate, cooked down grapes, reduced to 1/5 of original ..... vineyard practices .... the fruit in the sun (on grass mats), a process known as "soleo", or sunning; grapes lose a great ...

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Note added at 53 mins (2016-07-21 04:23:40 GMT)
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Here - The Golden Network
http://thegoldennetwork.co.uk/uploads/Sherry - tasting.pdf
vinification the Pedro Ximenez grape undergoes the 'soleo' process. ... and left to dry in the sun causing the water to evaporate and the sugars to concentrate. ... The soleo of the Pedro Ximenez grape and the ageing for 30 years gives Noé its ...

http://gonzalezbyassuk.com/wp-content/uploads/2016/06/Nectar...
The grapes are collected from the vine slightly later and they are then ***sun dried in a process called ‘soleo’ when the grapes bunches are laid out on esparto
mats in the vineyard for up to two weeks.** During this time the grape
loses about 40% of its volume due to evaporation of water which causes
concentration of sugars.

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Note added at 6 days (2016-07-27 12:04:38 GMT) Post-grading
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