{"id":2209,"date":"2026-08-19T14:48:54","date_gmt":"2026-08-19T12:48:54","guid":{"rendered":"https:\/\/www.cesari.it\/?p=2209"},"modified":"2026-07-30T16:19:26","modified_gmt":"2026-07-30T14:19:26","slug":"appassimento-technique-amarone-ripasso-recioto","status":"publish","type":"post","link":"https:\/\/www.cesari.it\/en\/appassimento-technique-amarone-ripasso-recioto\/","title":{"rendered":"The Appassimento Technique: The Secret Behind Cesari Wines"},"content":{"rendered":"\n
\"appassimento<\/figure>\n\n\n\n
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The ritual of appassimento in the Cesari drying room transforms grapes into a complex, long-lived nectar: discover how Amarone, Recioto, and Ripasso are born.<\/h6>\n\n\n\n

Elegance, depth, and complexity are just a few of the characteristics that have made Valpolicella wines<\/strong> famous worldwide. The secret to their popularity lies first and foremost in an exceptionally suited territory<\/a>, where a wide variety of native grape varieties have taken root.<\/p>\n\n\n\n

Behind their success, however, is also the skillful hand of man, who over centuries has refined the art of blending and, above all, the technique of appassimento<\/em> (grape drying)<\/strong>. Amarone <\/strong>della Valpolicella, Recioto<\/strong>, and Ripasso<\/strong>: three iconic wines of the region united by this unique process, which boasts ancient origins and contributes to their unmistakable aromatic profile. Let\u2019s see how.<\/p>\n\n\n\n

From Vineyard to Drying Room: Selecting the Bunches<\/h2>\n\n\n\n

In Cesari vineyards<\/strong>, it all begins in September, when the finest clusters of Corvina Veronese, Corvinone and Rondinella<\/a> are hand-selected during harvest.<\/p>\n\n\n\n

The grapes are then carefully laid out in a single layer in wooden or plastic crates, which are subsequently stacked in the fruttaio<\/em> (Grape Drying Loft)<\/strong>. It is within this large, well-ventilated space that the magic of appassimento<\/em> takes place\u2014a process lasting between 100 and 120 days that requires constant environmental monitoring. Temperature and humidity are strictly controlled, making the Cesari fruttaio<\/em> the crown jewel of our Fumane winery<\/a>, where ancient ritual meets cutting-edge monitoring technology. A true temple of appassimento<\/em>, capable of housing up to 55,000 crates<\/strong> of selected grapes.<\/p>\n\n\n\n

What Happens to the Grapes During Resting?<\/h2>\n\n\n\n

During these approximately three months of resting, the berries undergo a series of changes that decisively shape the final character of the wine. The most visible transformation is dehydration<\/strong>: the grapes lose up to 40% of their original weight, shrinking <\/strong>and altering their outer appearance through structural changes in both skin and pulp<\/strong>.<\/p>\n\n\n\n

Yet this is merely the visible reflection of a highly complex metabolic process. As water evaporates<\/strong>, sugars, acids, and polyphenols become concentrated<\/strong>, while the fruit\u2019s aromatic precursors <\/strong>evolve. Corvina Veronese, thanks in part to its thick skin, is particularly suited to this process and responds dynamically to drying. It is no coincidence that it has historically formed the backbone of Cesari\u2019s great wines.<\/p>\n\n\n\n

The Influence of Appassimento<\/em> on the Aromatic Profile<\/strong><\/h2>\n\n\n\n

Appassimento radically changes the structure of the fruit, playing a pivotal role in the production of Amarone<\/a> and other wines crafted using this method. But what specific characteristics emerge on the nose and palate once the wine is poured into the glass?<\/p>\n\n\n\n

Dehydration inhibits herbaceous notes, transforming fresher fruit profiles into intense, mature fragrances<\/strong>. This gives rise to those signature aromas of jam and fruit preserved in spirits, which complement notes of fresh fruit like plum and cherry. Sensationally sweeter nuances<\/strong> emerge, which, with time and aging, evolve into delicate spice notes reminiscent of cinnamon and licorice.<\/p>\n\n\n\n

Furthermore, the high sugar concentration<\/strong> leads to wines of impressive structure and high alcohol content\u2014elements that enhance both aromatic complexity and longevity.<\/p>\n\n\n\n

\"appassimento<\/figure>\n\n\n\n
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Amarone, Recioto, Ripasso: What Do They Have in Common?<\/h2>\n\n\n\n

La tecnica dell\u2019appassimento \u00e8 alla base della produzione dei tre vini pi\u00f9 celebri della Valpolicella: l\u2019Amarone, il Valpolicella Ripasso e il Recioto della Valpolicella. Tutti e tre godono delle caratteristiche aromatiche legate al lungo riposo dei grappoli nei fruttai, ma i differenti processi di vinificazione li rendono profondamente diversi tra loro.<\/p>\n\n\n\n

The appassimento<\/em> technique forms the foundation for Valpolicella\u2019s three most renowned wines: Amarone, Valpolicella Ripasso, and Recioto della Valpolicella. While all three benefit from the aromatic traits imparted by the extended drying period in the fruttaio<\/em>, different vinification processes render them profoundly distinct from one another.<\/h3>\n\n\n\n

Amarone<\/strong><\/h3>\n\n\n\n

In the king of Valpolicella wines, a slow fermentation of the dried grapes converts almost all sugars into alcohol, creating a dry, high-alcohol wine that acquires further nuance through extended aging\u2014first in wooden casks, then in the bottle. Power, complexity, and remarkable longevity define Cesari\u2019s Amarone della Valpolicella.<\/p>\n\n\n\n

Recioto<\/strong><\/h3>\n\n\n\n

Here, fermentation is halted before completion. By doing so, the natural sugars concentrated during appassimento<\/em> are largely preserved, yielding a sweet, silky nectar. After a brief rest in the bottle, Cesari\u2019s Recioto della Valpolicella is ready to accompany fine post-meal courses featuring cheeses or desserts.<\/p>\n\n\n\n

Ripasso<\/strong><\/h3>\n\n\n\n

The production technique for this wine is truly unique: the starting point consists of fresh grapes used to make a base Valpolicella, which is then “re-passed” (ripassato<\/em>) over\u2014or left in contact with\u2014the warm grape pomace left over from Amarone fermentation. In about 10 days, the wine absorbs the complex, layered notes typical of its older sibling, while retaining greater freshness and vibrancy on the palate. Alongside a full, enveloping body, Cesari\u2019s Valpolicella Ripasso surprises with its elegance and versatility.<\/p>\n\n\n\n

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We look forward to welcoming you to our winery: discover appassimento<\/em> up close in the Cesari Fruttaio<\/em> with our<\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em> ‘Back to Classics’ experience<\/a>!<\/em><\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"

The appassimento ritual inside the Cesari Grape Loft turns bunches into complex and long-lasting wines. Learn how Amarone and Recioto are made.<\/p>\n","protected":false},"author":3,"featured_media":2240,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[308,279,200,349,350],"class_list":["post-2209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en","tag-amarone","tag-appassimento","tag-cesari-en","tag-fruttaio","tag-recioto"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.cesari.it\/en\/wp-json\/wp\/v2\/posts\/2209","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cesari.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cesari.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cesari.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cesari.it\/en\/wp-json\/wp\/v2\/comments?post=2209"}],"version-history":[{"count":2,"href":"https:\/\/www.cesari.it\/en\/wp-json\/wp\/v2\/posts\/2209\/revisions"}],"predecessor-version":[{"id":2214,"href":"https:\/\/www.cesari.it\/en\/wp-json\/wp\/v2\/posts\/2209\/revisions\/2214"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cesari.it\/en\/wp-json\/wp\/v2\/media\/2240"}],"wp:attachment":[{"href":"https:\/\/www.cesari.it\/en\/wp-json\/wp\/v2\/media?parent=2209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cesari.it\/en\/wp-json\/wp\/v2\/categories?post=2209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cesari.it\/en\/wp-json\/wp\/v2\/tags?post=2209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}