Making wine from dried grapes is an ancient process dating back at least 3000 years. It was quite common in the ancient world, especially in the warmer southern Mediterranean wine-growing areas of Palestine, Egypt, Italy and Greek islands. Most of these wines and their descendants today like Amarone della Valpolicella, Recioto and Vin Santo were made through a drying process (appassimento) that usually involved spreading grapes on reed or straw mats under the sun (or hanging them in nets) for an extended period (usually from September to January) before crushing and fermentation. And now ? Enjoy the video 🙂
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