Appassimento | Classic

The Appassimento method describes a traditional winemaking technique in which the grapes are dried, allowing some of the water in the berries to evaporate. This process increases the concentration of sugars and aromas, resulting in rich, full-bodied wines that often have a subtle residual sweetness. The duration of the drying varies depending on the desired result: for sweet Passito wines, the grapes are dried for several weeks to months, while a shorter drying period of about a week is sufficient to slightly increase the alcohol content and produce a full-bodied, dry wine.

A similar technique is used in the production of Doppio Passo wine. Here, the grapes are lightly dried after harvest before being fermented again with must or young wine. This second pressing, or “Doppio Passo,” intensifies the flavors and creates wines with dense structure, intense fruitiness, and a hint of sweetness. Both Appassimento and Doppio Passo allow winemakers to craft complex wines with character and richness through controlled drying and targeted fermentation. - Gerardo [TS12/25]

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