Appassimento
An Italian winemaking method where harvested grapes are dried on racks or in drying lofts for 3–4 months, concentrating sugars, acids, and flavour compounds before fermentation.
In depth
Appassimento (from the Italian "appassire" — to wilt or dry) is the ancient technique behind Amarone della Valpolicella and Recioto della Valpolicella. After harvest, grape bunches (primarily Corvina, Corvinone, and Rondinella) are laid on bamboo racks (arele) or in wooden crates in well-ventilated drying lofts (fruttai).
Over 3–4 months of drying (typically October to January or February), grapes lose 30–40% of their water weight. This concentrates: sugars (dramatically — the grapes become almost raisin-like), acidity, glycerol, and flavour compounds. Dried fruit, chocolate, tobacco, and spice notes develop during drying.
For Amarone, the dried grapes are fermented to near-dryness — the high starting sugar produces wines of 15–17% ABV that are dry (residual sugar under 12 g/L). For Recioto, fermentation is stopped early, leaving significant residual sugar — producing a sweet red wine.
A related technique is used outside the Veneto: Valpolicella Ripasso involves refermentation of young Valpolicella wine over the dried grape skins left after Amarone production, adding body and richness.
Related exam topics
Frequently asked questions
- Why is Amarone dry despite being made from dried grapes?
- Although Amarone is made from grapes concentrated by drying (appassimento), the winemaker allows fermentation to continue until nearly all the sugar is converted to alcohol. The starting sugar level is so high that this produces a wine of 15–17% ABV — but with only residual sugar below 12 g/L, it tastes dry. This distinguishes Amarone from Recioto, where fermentation is stopped early, leaving the wine sweet.
Practise questions on this topic
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