Approfondimento: Fantinel Appassimento Style

The Appassimento programme was conceived as a modern Friulian interpretation of the historic northeastern Italian practice of drying harvested grapes with the aid of sun and air. At Tenuta Sant’Helena, selected red bunches were hand-harvested and placed in boxes inside a fruttaio where temperature, airflow and humidity could be controlled. Daily inspection during the first days guarded against mould and rot. Selected portions of Refosco dal Peduncolo Rosso, Cabernet Sauvignon and the Venko blend were dried for approximately eight weeks, then subjected to extended maceration and long maturation in Allier and Slavonian oak. The method sought greater fruit intensity, aromatic complexity, body, smoothness and balance.