Listen to an interview on Grape Radio here. Corvina, Molinara, and Rondinella grapes. Partially dried in a method called “apassimento” where the grapes picked slightly under ripe and then dried in lofts for 3 months. This reduces the water content of the grapes by about a quarter and some of the grapes will develop botrytis, the noble rot. From there they do a second fermentation. Anyway, listen to the podcast for all the details. It is a fascinating interview.
This has a deep, dusty raisin character, but not sweet, unlike other wines with dried grapes such as ice wine or sauternes. Super smooth, round. Very drinkable with lots of red fruit – cherry mostly, maybe cranberry. Great bang for the buck. And I can add to my list of of grape varietals.
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