Appassimento wines (70)

The Appassimento Method

Anyone who has ever tried a raisin knows the concentrated power of the grape. With the Appassimento method, Italian winemakers succeed in transferring this concentration into wines. First, carefully selected and healthy grapes are spread out on large straw mats. Whether outdoors or in dry attics - the grapes remain here for weeks or even months. The “raisinization” is only interrupted by occasional turning to prevent mold from forming. Over the weeks, the grapes dry out, the water evaporates. Up to 50% of the weight of the grape is lost. What remains is sugar and concentrated aromas. Once the desired sweetness level is reached, it's time for pressing. 

Appassimento wines are often aged in wooden barrels and present themselves as full-bodied and powerful, with exuberant aromas of cherry, plum, and spices. 

Famous Appassimento Wines

One of the most well-known Appassimento wines is undoubtedly the Amarone della Valpolicella from Veneto. This method has been used here since the 2nd century BC, according to the records of the Punic writer Mago. Amarone della Valpolicella DOCG requires that the grapes raisin for at least 2 months via Passito. The result is worth tasting. An extremely velvety red wine with strong aromas and a high alcohol content makes the Amarone della Valpolicella one of the best wines for fans of Italian red wines.

In addition to the full-bodied red wines, winemakers also use Appassimento for the vinification of sweet wines, such as Vin Santo or Recioto. 

The method is also not subject to any location restrictions. For example, in France, Vin de Paille undergoes a similar process. In South Tyrol and Switzerland, there are also velvety “straw wines” known as Flêtri.