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Immerse yourself in the rich, velvety world of Appassimento wines with this carefully curated selection of Italian reds. Showcasing the mastery of partially dried grapes, this box features five distinctive expressions from renowned regions: the elegant Toscana IGT Governo all'Uso Toscano, the structured Valpolicella Ripasso DOC, the bold Sicilia DOC Nero d'Avola, the intense Puglia IGT Rosso Appassimento, and the spicy Terre Siciliane IGP Syrah. Each bottle reflects the depth and complexity that Appassimento techniques bring to Italian winemaking.
Expect a symphony of rich, concentrated flavors, from ripe black cherries and dried plums to warm spices and velvety chocolate. The Governo Toscano balances bright red fruit with soft tannins, while Valpolicella Ripasso enchants with layered dark berry notes and a smooth, lingering finish. Sicily’s Nero d'Avola and Syrah showcase sun-ripened intensity, enriched by subtle hints of cocoa and black pepper. Meanwhile, Puglia’s Appassimento bursts with jammy fruit and a round, full-bodied mouthfeel.
This box is a must for lovers of bold, expressive wines. Whether you're hosting a tasting, pairing with hearty dishes, or simply savoring a glass by the fire, these wines offer an unforgettable journey through Italy’s most seductive reds. Experience the craftsmanship of Appassimento and discover the magic of dried-grape winemaking.
The Valpolicella Ripasso Superiore of Villa da Filicaja comes to life from the vineyards located in the hilly area of Valpolicella, north of Verona.
It is made up of more than half of Corvina Veronese grapes and Corvinone, Rondinella and Croatina grapes, harvested by hand. It is the result of the traditional "ripasso" technique, which consists in fermenting the must in contact with the residual pomace of Amarone, increasing its structure and longevity compared to the basic Valpolicella. Afterward...
View product pageThe Toscana IGT Governo all'Uso Toscano Gano pays homage to the character of Gano, "the tough guy from San Frediano", made famous by the radio show "Il Grillo Canterino" which aired in the 1960s on Radio Firenze. Gano was depicted as a neighborhood bully, a vain and braggart individual, but often ended up being the object of ridicule. The expression "fare l'Gano" has become part of the Florentine language, indicating bold or exaggerated behavior in manners.
Gano is made up of 80% Sangiovese, 10% ...
View product pageThe Solco Leggero Appassimento is a red wine that embodies the elegance and winemaking tradition of Tuscany. Made from a skillful blend of Sangiovese, Cabernet Sauvignon, and Syrah, it expresses the authentic character of the territory. Its production reflects the experience of the Piccini family, who have passed down their passion for wine for over a century, keeping the art of excellence alive.
The technique of slight appassimento involves reducing the water content in the grapes, increasing th...
View product pageThe Apulian red wine Appassimento is produced by the Botter company, which since 1928 has dedicated itself to the production of iconic Italian wines.
The wine is a blend of Apulian red grapes harvested in October, after a drying period of approx. 15 days, which takes place directly in the vineyard by cutting the stem of the berries but leaving them on the vine, during which they lose 50% of their weight, which implies the concentration of sugar and aromas. The skins are left to macerate in the mu...
View product pageValpolicella Ripasso di Bertani is born in vineyards located on the hills of Valpantena and Valpolicella Classica.
It is mainly produced with Corvina Veronese grapes and with Merlot and Rondinella grapes, harvested and selected entirely by hand at the end of September. The first fermentation takes place in special, wide and low steel tanks that allow greater contact between the skins and the must, at a controlled temperature of 20-22 ° C for 2 weeks. The second fermentation, "Ripasso", takes plac...
View product pageThe Valpolicella Ripasso by Bertani originates from vineyards located on the hills of Valpantena and Valpolicella Classica.
It is produced mainly with Corvina Veronese grapes along with Corvinone and Rondinella grapes, which are hand-picked and carefully selected at the end of September. The first fermentation occurs in special wide and low steel tanks that allow greater contact between the skins and the must, at a controlled temperature of 20-22°C for 2 weeks. The second fermentation, known as r...
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