Appassimento | Classic
The appassimento method describes a traditional production process in which grapes are dried so that some of the water in the berries evaporates. This process results in a higher concentration of fructose and produces concentrated, opulent and slightly residual sweet wines. The duration of grape drying allows for different gradations: for example, grapes are dried for weeks, if not months, to produce a sweet passito wine. If, on the other hand, only a slightly higher alcohol content is desired, a drying period of about one week is sufficient. - Gerardo [TS09/22]