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Posted by Tom, January 16th, 2013 | 0 Comments


At 3000 years old, the ancient appassimento winemaking method is the epitome of tried and true. This technique of drying fully ripe grapes on mats or slated crates, for a considerable period of time before fermentation, reaches its apotheosis in the great Italian wines, Amarone and Ripasso. This method helps accentuate the sugars, energize the acids and integrate the tannins resulting in deeper coloured and fuller-flavoured wines.

Ideally, the grapes should raisinate in a temperature and humidity controlled environment to prevent rot. The dehydrated grapes are pressed and fermented dry. Since over 50% of each grape’s liquid (mostly water) is lost to the dehydration process, the flavours of the final wine are intensely concentrated and the alcohol level is anywhere from 2-5% higher than a typical table wine. The secret of this wine’s resurgence is directly related to the popularity of intense, fruit-forward New World wines. Amarones share some of the flavour profile of California Zinfandel or Australian Shiraz, but with a more refined balance between the complex aromas and flavours.

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