Appassimento is central to the unique style of some of Veneto’s best loved wines, including Valpolicella Ripasso, Amarone and Recioto. It is the process of drying grapes in special ventilated drying lodges (fruttai) over the winter months. In order to avoid spoilage or rot, air circulation is key, which is why the special drying rooms for the grapes, require good ventilation and are often on the upper stories of buildings or equipped with ventilating equipment.
Losing around 30% of their water content, the sugars and flavours in the grapes become very concentrated as the grapes become almost raisinated. In addition, acidity decreases while resveratrol and glycerin levels increase, lending balance, richness and a unique glossy texture to the wines.