Neroperso Appassimento

Neroperso pays homage to a century old winemaking method of “appassimento” that was widely practiced throughout Mediterranean countries and little has changed over time.

Harvested late to achieve maximum flavours and a high abv, the best grapes – mainly Corvina – undergo a drying process for 60 days (this process is called “appassimento”) until each grape is dried out concentrating its aromas and taste of ripe fruit. 20-25% of these grapes and used in the blend which undergoes a second fermentaion in January (Amarone will tend to have this process at the end of Feburary – March). Neropresso is finished with a short time in oak.

Deep red with an intense and harmonious bouquet of sweet, ripe hedgerow fruit. Full-bodied, round and silky delivering elegance with a structured mid-palate; a smooth, long finish includes a little spice.