The Appassimento Technique: The Secret Behind Cesari Wines

Harvest begins in September with manual selection of Corvina Veronese, Corvinone and Rondinella. The bunches are arranged in single layers in crates and dried for 100–120 days in the temperature- and humidity-controlled Fumane fruttaio, where they can lose up to 40% of their weight. Dehydration concentrates sugars, acids and polyphenols and shifts the aromatic profile toward preserved fruit and spice. Amarone ferments to dryness and undergoes extended wood and bottle ageing; Recioto fermentation is stopped to preserve sweetness; Ripasso places a fresh-grape Valpolicella base in contact with Amarone pomace for about ten days.