Part of the used Garganega grapes is left on the vines to dry in and loose water.
Appassimento is the name for the technique and basically a cheaper method than what is used for Amarone but with similar results. The concentration is much higher and because of the reduction of water in the grape the sugar gets dominant. The wine undergoes fermentation and then has next to alcohol a natural higher sugar level. This results in a sweeter wine that is both enjoyed by sweet wine lovers as to experienced drinkers who enjoy it with outspoken food.
Total Acidity: 3.6g/L
Residual Sugar: 26.0g/L