Appassimento translates to “fading” or “withering” in Italian and refers to a winemaking process where dried grapes, instead of fresh grapes, are fermented. While the grapes in Amarone tend to take center stage when many think of appassimento, other grapes are processed in this style in northern Italy, Austria, the US, Canada, etc. When winemakers use the appassimento process, they create wines that are full-bodied and packed with intense fruit, balanced acidity and sometimes sweetness. / Grapes: 100% Barbera / Alcohol Content: 15.5% Vol / Production Area: Govone, Priocca, Magliano / Winemaking: Steel / Aging: Bottle / Color: Garnet red with orange reflections / Taste: Dry, full, strong, and harmonious / Serving temperature: 60.8°F – 64.4°F (16°C – 18°C) / Pairings: Beer, game, poultry, aged cheeses