Hi!

Interested in finding out more about white wines, dry ones, using the grape drying method recioto / appassimento well known for its use in making Amarone and Passito. I’ve tried a couple, Sartoris Marani and Collavinis Broy. Masi also uses it for Masianco? Is the method popular for whites as well? The grape drying period was about 30 days for Marani and Broy…

Aino

This process is also popular with the Malvasia grape which is used for Vin Santo (A white wine). Just so you know, grape drying does not always mean the wines will be sweet. All depends on when the winemaker stops the fermentation. If it stops early, then the undisolved surgers that are still in the grape (called residual sugars) are not going to be fermented into alcohol since fermentation stopped. In this case, these residual sugars give sweetness to the wines.

Thanks for your reply John. The Italian white wines I mentioned Broy, Marani and Masianco are all dry ones. This caused my wandering about how common the process is for dry whites? Marani (Veneto), which has a lot of honey and apricots in the taste, but no residual sugar, is made from Garganega and differs completely Soave (same region & grape). I've heard that there is also a Recioto di Soave, which is sweet, but I've never tried it... It is interesting how drying adds more complexity and intensity to the wine.

Would you say that Vin Santo is similar to the French Vin de Paille?

Aino

Hi Aino, my name's Dave. This is a learning wine board. Most people that post are relatively new (1 year or less). In depth Italian processes are conversations you might get more response with in another forum.
I have been drinking wine for 20+ years, reading, traveling...I love it and drink 8+ bottles per week with friends and family.
Some reds in Portugal are made in the Amarone style, also some Spainsh sherries such as a 2003 Pedro Ximénez Montilla-Moriles de Añada, but the are much to sweet and syrupy for my tastes. Good luck on the other forums where I've read a lot of interesting conversations now for some time. Its interesting to change screen names every subscription too.

This message has been edited. Last edited by: O1brunello_keeper,

Hi Dave!

Your advice about posting is well appreciated as I'm new to the forum. Thanks! Learning more about wine is a passion that gives me so much pleasure I guess I'm in the right place!

The sherry you mentioned, 2003 Pedro Ximénez Montilla-Moriles de Añada, is a vintage? I guess that's not common, so no solera? I'm not that into sweet sherries, I gather this one is naturally sweet due to the drying process, but I'll will certainly try it and find out when I get my hands on some..

Aino