Appassimento refers to the process of partially drying grapes for at least two months before vinification, most famously in N.E. Italy for the production of Amarone. Whilst this is often done post-harvest (on mats or racks), Pablo Parra leaves ripe Monastrell grapes on the vine and as the water content reduces and the sugar increases, the wine produces a higher alcohol content and more concentrated aromas. The nose is intoxicating; blackberries, spice and warmth! The palate is rich and again spicy, with ripe berry and dried fruit flavours and a hint of port. It’s very full-bodied of course but also soft with a deeply warming finish.
Try with peppered steak, strong cheeses (mature Parmesan, Gorgonzola), Mexican or Tex-Mex dishes.
ABV 15%