Appassimento｜Wine Time 酒在當下

Your Shopping Cart is empty.

${{ (item.variation.media ? item.variation.media.alt_translations : item.product.cover_media.alt_translations) | translateModel }}$ ${{ (item.variation.media ? item.variation.media.alt_translations : item.product.cover_media.alt_translations) | translateModel }}$

{{ childProduct.title_translations | translateModel }}

{{ getChildVariationShorthand(childProduct.child_variation) }}

{{ getSelectedItemDetail(selectedChildProduct, item).childProductName }} x {{ selectedChildProduct.quantity || 1 }}

{{ getSelectedItemDetail(selectedChildProduct, item).childVariationName }}

{{item.quantity}}x HK$0 {{ item.unit_point }} Point

Remove

${{addonItem.product.cover_media.alt_translations | translateModel}}$

{{addonItem.quantity}}x {{ mainConfig.merchantData.base_currency.alternate_symbol + "0" }}

Remove

Appassimento

枯藤法

Appassimento refers to the use of dried grapes to make wine, and the resulting wine is collectively called Passito (Pasito).

"Appassimento" is an Italian word that refers to a method of making raisins. In this method, after the grapes are harvested, the grapes are picked and placed on bamboo or straw mats to dry in the air, allowing them to lose moisture slowly in a ventilated and dry environment, so that the sugar and fruit concentration of the grapes are increased. This process usually takes weeks or months, depending on climatic conditions and grape varieties. This method is most often used in the making of Italian Amarone and Recioto wines, which are often very full-bodied, full-bodied and high in alcohol.

History

Dried grape wine has a long history, from ancient Greece to ancient Rome, through the Middle Ages to modern times, such as Vinsanto (a sweet wine) in Santorini (Santorini Island) in Greece, Vin Santo (holy wine) in Tuscany, Italy , Recioto (Regiotto) and Amarone (Amarone) in Veneto, Italy, Strohwein in Germany and so on.

Dried grapes are mostly used to make sweet wine. With the change of modern wine style, sweet wine gradually faded out of the stage of history until Amarone came out in the 1950s. This kind of wine made from dried grapes is not sweet But the concentrated, full-bodied, high-alcohol wine has been affirmed by the market, and it has also made the Valpolicella (Valpolicella) region famous overseas.

Process

The process of making "Appassimento" requires a rigorous selection and selection of the grapes to ensure that only the best grapes are used for the wine. In addition, this method requires regular inspection and turning of the grapes to ensure that they lose moisture evenly and thus avoid grape rot or mold.

(1) Hand-picked: Grapes brewed by the withered vine method must be picked by hand to ensure the quality of the grapes.

(2) Air-drying: The whole bunch of grapes will be placed in a well-ventilated hut to air-dry naturally. The air-drying time depends on the maturity of the grapes, generally ranging from 60-120 days.

(3) Destemming, pressing, and fermentation: The dried grapes will go through a series of normal winemaking processes.

(4) Aging: After fermentation, the wine needs to be aged in oak barrels for 12-18 months, and it needs to be aged in bottles for at least 1 year before it goes on sale.

Flavor

Appasimento dehydrates the grapes to concentrate the flavors of the grapes. After 2-4 months of air-drying, the weight of the grape fruit will be reduced by 30%-40%, the grape juice will be thicker and the sugar content will increase. After fermentation, the alcohol content of the brewed wine will also be higher. And rich flavor, pleasant taste. However, the amount of grapes used to make air-dried wine is twice that of ordinary wine, so the output is low and the cost is high.