Vivaldi Appassimento IGT 2019

Traditional method with a modern taste.
Corvina, Rondinella, Molinara, and Corvinone
  • $65.00

More about this wine!

NOTES: Blackberries Spices Elderflower Dried fruits, raisins

BODY: Medium +


ACIDITY: Medium -

TANNIN: Medium -

ALCOHOL (%): 14%

ORIGIN: Veneto (Soave, Valpolicella & More), Italy



  • Corvina
  • Rondinella
  • Molinara
  • Corvinone




ASIAN FOOD PAIRING: Mala skewers, roast duck

WESTERN FOOD PAIRING: Aged cheeses, arrabiata pasta


Vivaldi Appassimento IGT 2019

Lots of dried fruit, aroma of elder flowers, blackberries, a slight note of raisins, but also spices, come to the forefront of this appassimento wine, made from dried grapes after harvest.

The method of drying the native red grapes is intertwined with the traditional method, resulting in a wine with a rigorous blend. The unique style expresses elegance and pleasure, highlighting the territory as the main protagonist of the production philosophy, the grapes being left to dry for 60 days, in order to obtain the highest possible concentration of flavors.

Vivaldi Premium Line wines speak of the world of Valpolicella wines in a modern and elegant way. Modern, never predictable and able to adapt to every formal and informal situation, Veneto wines complement every day perfectly with a unique combination of accessibility, quality and style.

A blend of Corvina, Corvinone, Rondinella in Veronese area. The average age of the vines is between 20 - 25 years old. 

The grapes are exclusively hand-picked in the second decade of September. The grapes are left to dry for 60 days, to obtain a higher concentration.
In the production of this fine red wine the detailed and rigorous assembly process, both the grape raisin method (appassimento) and the traditional methods are combined.
At the end of November and the beginning of December, the dehydrated grapes enter the vinification process: destemming, crushing and slow pneumatic pressing.

Fermentation took place at 25 °C. Maceration for 10 days with scheduled punching 3 times a day for 20 minutes followed by complete malolactic fermentation and aging in wood.