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Viticulture and Harvest
The 2013 Appassimento was made from Vermentino and Aleatico. Both varieties we picked by hand and dried on racks for 6 weeks.
Pressed when the fruit was sufficiently raisined, the juices of both varieties were blended and transferred to a 100 litre barrel.
No additions were made, and the wine was left to ferment. Fermentation was complete approximately 24 months after pressing.
The wine stuck at approximately 240 grams per litre of sugar.
Intense raisin, Christmas cake, rosewater, toffee and caramel.
TA: 6.5 g/L
Cellar: 15 years