The Art of Appassimento Method
Image: Harvest in Valpolicella
A winemaking process that’s about patience, precision, and tradition: the Appassimento Method is a time-honoured technique that means “withering” in Italian. Invented in Valpolicella, in the Veneto region, this labour-intensive process has been perfected over centuries to create some of Italy’s most treasured wines: Amarone and Ripasso.
The first step is the careful selection of the finest grapes, handpicked with precision, as only the healthiest bunches can be used.
For Amarone , the grapes are spread out on shallow trays to dry for 3 to 4 months in well-ventilated rooms. Throughout this time, temperature and humidity are carefully controlled, concentrating the flavours, sugars, tannins, and acidity to produce bold, full-bodied wines with rich notes of dried cherry, cranberry, and spice.
Ripasso, on the other hand, is made by re-fermenting young Valpolicella wine on the leftover Amarone grape skins. This “passage” over the dried grapes adds body, depth, and complexity, with softer tannins and vibrant fruit character. It’s a clever way to extract more intensity and create a wine that bridges freshness and richness.
Image: Shallow trays and a glass of Amarone
This long, demanding process is why Amarone and Ripasso are so precious and revered. They embody the skill, dedication, and centuries of tradition behind their creation.
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