Appassimento
The drying of grapes is a very ancient practice that precedes the Greek civilization and was used to preserve both the fruit and, later also the wine for a longer period. This was made possible because of a higher sugar concentration.
The drying of grapes is a very ancient practice that precedes the Greek civilization and was used to preserve both the fruit and, later also the wine for a longer period. This was made possible because of a higher sugar concentration.
Appassimento method
On the plant or on racks, grapes begin the drying phase to reach a sugar content and more concentrated nutrients.
The time for drying process depends on what type of wine we want to obtain. This will cause grapes to lose part of their original weight, with the evaporation of water and the concentration of sugars. In this way, aromas, colors and taste elements are developed which in the glass express unique and incomparable sensations.
There are different types of drying processes to produce sweet wines or dry wines with a particular character.
In fact, drying can be of three types:
- on the plant
- natural
- forced
Drying process on the plant
The drying process on the plant is very common in Puglia for example. Here the grapes are left to over-ripen (over-ripening) on the vine, and therefore harvest is delayed 10 to 30 days depending on the production area. In this case there is a late harvest, a term widely used also in mention in various denominations of controlled origin and therefore reported on the label. In some cases, Botrytis cinerea, the noble rot, can develop on the clusters, which gives the wines nuances of intense aroma.
Natural drying process
Another drying technique is the natural one. By natural drying we mean the slow dehydration of the grapes, but this time after harvest. Once harvested, the grapes are left to dry in a natural way. The drying places vary according to the production area. In the South, the power of the sun is exploited, and therefore the grapes are left outdoors, while in the more northern regions, they are spread on well-ventilated rooms, but protected from the elements, such as for Amarone della Valpolicella or Valpolicella Ripasso. As for withering, the bunches of grapes are laid out horizontally on racks of various kinds (cane mats, metal nets or wooden and plastic boxes, or hung vertically on beams or ropes.
Forced drying process
Another technique is that of forced or artificial appassimento. Once harvested, the bunches of grapes are placed in suitable thermo-regulated rooms, with the possibility of changing the temperature, humidity and ventilation.
Everyone is interested in Appassimento wines
The trend of the “appassimento”, the method of drying of the grapes, have grown over the years. Interest in this type of wine is increasing both on the producers’ side, but above all on the consumers’ side who have found great original aromatic characteristics in these wines.
2020 was another year of growth for Italian wines produced with the appassimento method, especially in Scandinavia, and in particular in Sweden where “appassiment vin” or “rött vin appassimento” is very much appreciated. In Europe, the greatest consumption of “appassimento wein” is in Germany with a good market share also for the Rosso Veneto IGT .
Appassimento style wines of Enoitalia
Enoitalia produces different wines produced with the drying method, from the Appassimento Salento IGT with Emporium and Aristocratico to Valpolicella Ripasso DOC and Amarone della Valpolicella DOCG Terra Venetica produced with organic grapes and Valpolicella Ripasso DOC and Amarone della Valpolicella DOCG Aristocratico.
The latest addition to Appassimento style wines is Neroperso, which pays homage to this century old winemaking method. A method that was widely practiced throughout Mediterranean countries and little has changed since ancient times.
