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The Veneto Region has applied to UNESCO to have the traditional Appassimento process of Valpolicella recognised as a World Heritage Site. Luca Zaia, the region's president, made the announcement at Vinitaly. It is the first winemaking technique to seek UNESCO status. According to Zaia, this is a great opportunity for the appellation as well as a boost for the local economy.
In appassimento, the grapes are dried on racks or crates for about three months after harvesting, losing between 30 and 50 per cent of their weight. This technique intensifies the aromas, giving Amarone, Ripasso and Recioto di Valpolicella their distinctive notes. The grapes used for this are Corvina and Rondinella.
(ru / Source: Winenews; Photo: Consorzio Valpolicella)