The appassimento method of winemaking is an interesting one, where grapes are dried in the sun before being fermented. This often results in a concentration of flavors, development of more raisinated fruit notes at times, too, and an increase in the sugars and subsequent alcohol in the final wines.
We're used to seeing these in the form of Amarone in the Valpolicella region of Italy, made out of the Corvina grape. So when we saw Montefiore's Barbera Appassimento from Piedmont, we were intrigued.
Although this one perhaps lacked some of the flavor concentration we'd otherwise expect from wines of this method, it brought some sufficient flavor all the same.
