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”) that concentrates the aromas and taste of the fruit. 20-25% of these grapes are used in the blend which undergoes a second fermentation in January (Amarone tends to undergo the same process but later - at the end of Feburary/March). Neropresso is then finished with a short time in oak.

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