We originated the process of using former tobacco kilns to partially dry the berries, leaving us with concentrated fruit. When the desired dehydration levels are achieved, the fruit is taken from the kilns, destemmed and crushed to reduce the extraction of green tannin during fermentation to a minimum. At the end of the drying period, a number of complex transformations will have taken place. The grapes lose around half of their original weight through evaporation, increasing the concentration of sugar. There is a reduction in the level of acidity and change in the ratio of fructose to glucose. This makes our tobacco kiln dried Appassimento completely different to wines made in the normal way.


Cabernet Appassimento
$49.95 SOLD OUT

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