The Appassimento Method: Concentration of Aroma and Strength

The term appassimentocomes from Italian and literally means "withering" or "drying." It refers to a traditional, elaborate methodof winemaking in which the freshly harvested grapes are dried, or raisined, for an extended period before the actual fermentation.

The process in detail

The aim of appassimento is to reduce the water content in the berries and thereby concentrate the valuable ingredients– especially sugars, acids and flavorings.

1. The harvest:

   • Only perfectly healthy, undamaged grapes of high qualityareharvested. Only flawless grapes are suitable for the long drying period to prevent rot.

   • The harvest often takes place slightly earlierthan usual in order to obtain a higher tartaric acid content, which later balances the high sugar concentration.

2. The drying process (appassimento):

   • The grapes are carefully spread out in flat areas, mostly in single-layer boxes made of wood or plastic, or on special reed or straw mats.

   • Drying takes place in well-ventilated, often covered rooms, such as attics (Fruttai), where air circulation is controlled.

   • The duration varies depending on the type of wine, but can range from a few weeks to four or five months.

   • During this time, the berries lose up to 30% to 50% of their original weight through evaporation. Only the water escapes, while the sugars and extract become concentrated.

   • The grapes must be checked and turnedat regular intervalsto ensure even drying and to remove any affected berries immediately.

3. Vinification (fermentation):

   • After drying, the now raisin-like grapes are pressed and fermented. Due to the high sugar concentration, fermentation can proceed very slowly andlead to a very high potential alcohol content .

   • The wines are extremely rich in extract, full-bodied, and exhibit a complex, often sweet, aromatic profile.

   • The wines often underwent extended aging in wooden barrels, which further shaped their structure and complexity.

The result: The exquisite Flavabom!

The appassimento process gives the flavabom a unique, distinctive character:

• Intense aromas:Typical are notes of dried fruits such as raisins, dates, figs, as well as ripe cherries and plums, complemented by spice, chocolate or tobacco.

• Volume and structure:The wines are very full-bodied, powerfuland exhibit a remarkable density.

• High alcohol content:The alcohol content of dry varieties is often between 14% and 17% ABV.

Food recommendation:

Due to its powerful structure, the Flavabom Vine Dried Shiraz goesperfectly with robust dishes.

It is ideal with grilled meats(steak, BBQ, ribs), roast lamb, braised beef, mature cheeses, e.g. mature cheddar, blue cheese.

The Flavabom Vine Dried Shiraz has received several awardsin recent years, including silver medals at competitions such as the London Wine Competition and the AWC Vienna International Wine Challenge, as well as gold medals at the Frankfurt International Trophy and in Winestate Magazine.

Manufacturer:

Byrne Vineyards PTY LTD, PO BOX 15, Norwood I SA 5067 68a Fullarton Road I AU-Kent Town SA 5071 I Australia