The Essence of Appassimento Wines

Appassimento wines, revered for their intense flavours and robust profiles, are a true reflection of traditional winemaking. This unique style, rooted in Italy, offers a distinct experience thanks to its innovative production process.

The Appassimento Method

The appassimento technique involves partially drying harvested grapes before fermentation. Grapes are typically laid out on straw mats or hung on racks in ventilated rooms, allowing them to dry for several weeks to months. This drying process concentrates the sugars and flavours within the grapes, leading to wines with higher alcohol content, richer taste, and more complex aromas.

Taste and Concentration

The appassimento process has a profound impact on the wine's flavour profile:

1. Intensity: The drying of grapes concentrates their sugars and flavours, resulting in a wine that is intensely aromatic and flavourful.
2. Complexity: Expect a rich tapestry of dried fruits like raisins, figs, and dates, complemented by undertones of chocolate, coffee, and spices.
3. Mouthfeel: These wines typically have a full-bodied, velvety texture, often accompanied by higher alcohol content due to the concentrated sugars.

Key Regions and Varietals

Italy's Veneto region is famous for appassimento wines, especially Amarone della Valpolicella and Recioto della Valpolicella. Amarone is a dry, full-bodied red with robust flavours, while Recioto is sweet and dessert-like. Other Italian regions, such as Tuscany and Sicily, also produce appassimento wines using local grapes like Sangiovese and Nero d'Avola. Some new-wave producers in the new world are also starting to experiment with the style, such as Hobbs of the Barossa and Mudgee's Stuart Olsen.