Certified Sommelier Practice Exam

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What is the main characteristic of the Appassimento process?

Grapes are fermented with skins

Grapes are dried after harvest

The Appassimento process is primarily characterized by the drying of grapes after harvest. This traditional method is commonly used in regions such as Italy, notably in the production of Amarone and Recioto wines. During Appassimento, grapes are typically left to air-dry for several weeks, which concentrates their sugars, flavors, and aromas. This results in rich, complex wines that are often full-bodied and have higher alcohol content due to the increased sugar levels before fermentation.

While the fermentation process indeed involves the skins, aging in oak, and malolactic fermentation can play roles in winemaking, they do not define the essence of the Appassimento method itself. The core distinctive aspect is the drying of the grapes, which profoundly influences the wine's final characteristics.

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Wines are aged in oak barrels

Wines undergo malolactic fermentation

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