Appassimento is the Italian word for "passering". The technique, whatever the language, consists of letting the grapes dry to concentrate their sugars and tannins and to heighten their aromas. Part of the grape water evaporates, around 30 to 45%. The grapes are harvested very late, left on the plant so that ripening reaches its peak, the bunches ripen slowly and dry out on the vine. The flavor of the grains is reinforced, the aromatics and the sugars reach very high concentrations. The tannins melt like silk. The color becomes darker, impenetrable to the eye. The work of choice and selection is amplified, Only the grapes dried on their vines are harvested meticulously, then vinified. Fermentation will last 70 to 80 days, then aging will continue in vats and time will do its work...

SERVING TEMPERATURE: 16-17°C.

TASTING COMMENTS
The black cherry color is surrounded by a deep violet aura. The bouquet is dominated by complex aromas of ripe cherries, blackberries, plums and notes of dark berries. On the palate, the wine envelops the palate well, it is greedy, melting and has a beautiful acidity with finesse. The silky tannins are very well balanced and make it a warm wine. A long and fruity finish awaits!

SERVICE AND ACCOMPANIMENT
It will go perfectly with Mediterranean tapas, grilled red and white meats, cheeses...