The grapes for the Appassimento wine are harvested from vineyards selected to work exclusively for this project. The only producer involved as a partner for this wine is Cantina Sociale of Forlì.
The desired result is achieved thanks to the care taken during the wine-making phase, when the grapes are laid out to dry to ensure an excellent wine. This phase is both critical and delicate and linked to the cycle of seasons. Only healthy and perfectly ripe grapes are selected during the manual harvesting.
All the bunches selected will have a sparser cluster of grapes to allow a good flow of air. The bunches are placed in large perforated crates that are then stacked in a spacious, well-ventilated fruit shed. The grapes are checked periodically to ensure the drying process advances perfectly.
The fruit shed is designed to ensure constant ventilation for the grapes and a careful control of temperature and humidity. It is essential that the grapes dry very slowly.
The drying of the grapes (called Appassimento) is adapted to suit the grape variety; for Sangiovese this phase lasts an average of 60 days.
In addition to the drying of the grapes, the most obvious alteration during this period is weight loss, with a reduction in the weight of the bunches that can vary from between 30% to 35% according to the type of grape. The drying process leads to a high juice concentration inside the grapes, enhancing the body and structure of the wine.
Once the desired level of drying has been reached, the grapes are pressed and left to ferment for a period that ranges from 15 to 30 days, depending on the final product desired. Caviro's oenologists work alongside the technicians of the Cantina Sociale throughout this phase to ensure an optimum product.
When the wine arrives at the Caviro winery in Forlì, it undergoes a period of ageing in barrels to obtain the complexity of flavour required.