• Fantinel Estates
NEWS 2015
Focus: Fantinel Appassimento Style 17-09-2015
Focus: Fantinel Appassimento Style

Fantinel: the heart of Appassimento in Friuli Venezia Giulia.

Revitalizing Ancient Romans oenological art, reinterpreting it in a modern key with a distinctive Friulian identity: this is the philosophy on Appassimento Fantinel has been developing for almost two decades. Undoubtedly, the sacred ritual of Appassimento (also called “rasinate” in English language) has a very long history, starting with the Romans (and maybe in still more ancient times) especially in the North-eastern Italy where some grapes, after being harvested, were laid on racks at the open air to be dried and shrivelled by the natural touch of sun and wind.

Over the centuries this drying method has been adapted to different vine varieties and in Friuli Venezia Giulia it has gained a great fame and prestige particularly thanks to the great results obtained with sweet grapes Picolit and Verduzzo Friulano. Since late 90s Fantinel has been using this technique at “La Roncaia” winery, in Colli Orientali Del Friuli area where Appassimento has a long-lasting tradition, due to climate reasons such as strong thermal gaps and high level of humidity that strongly influence grapes’ maturation.

Appassimento Style

A deep wine-making knowledge, a high oenotechnical experience and a substantial experimentation, also thanks to the unparalleled consultancy of the famous Hungarian wine-maker Tibor Gal (tragically dead in 2005), have allowed Fantinel team to start working successfully with Appassimento on “La Roncaia” red wines, in particular with the flagship Refosco. On the basis of the significant results in terms of wine structure and personality, a precise strategy on Appassimento has been recently designed.

The purpose now is to become an absolute point of reference for Appassimento in Friulian and Italian scene, also by using this method in the other renowned viticulture zones of Friuli Venezia Giulia, first of all Collio, at Fantinel Tenuta Sant’Helena. Oenological history and regional tradition have been consequently revised with an innovative vision applied to an area that is surely unique for its terroir and microclimate (milder temperatures, more exposition to sun, excellent ventilation…) and therefore peculiar regarding the effects on red grapes.

The Appassimento technique at Tenuta Sant’Helena

Red grapes are hand-harvested in late September, by experienced workers selecting only the best bunches, paying attention to skins’ health and the fact fruits are not too close to each other, in order to let, during drying, the air flow. Part of the bunches are laid on boxes in the “fruttaio”, a special room where, by the use of advanced technologic systems controlling conditions such as temperature, air and humidity, a perfect and “natural” environment for drying is created.

The first days of Appassimento are extremely crucial, requiring  a daily control in order to avoid mould and rotting. As a matter of fact, Fantinel has obtained sublime outcomes  with Tenuta Sant’Helena Refosco dal Peduncolo Rosso, Cabernet Sauvignon and Venko Collio Rosso: stronger fruity fragrances, an enhanced aromatic complexity, a richer body, an elegant smoothness, a better balance and an overall attractive impact  on the nose and the palate.

All this with a well-defined style and a recognizable personality. The work in the cellar has furthermore helped create and outstanding quality, contributing to increase the strength of these red wines, also by means of a long maturation in oak barrels.

 

allegato:  Presentazione Appassimento Style.pdf