When I first saw this way to dry wine grapes, it immediately convinced me.

Just take in the burning mid-day sun, the soothing breeze from the sea, the creta ground under the grapes, the short, dark shadows under the thick olive trees and the all-permeating songs of numberless cicadas. Then add the memory of a cool, briny morning dew and, I am sure, it will suddenly become quite evident and obvious to you how it all adds up to the best imaginable raisins and fortified, liquorous wines.

Crete Island (Kriti), Greece, September 2000