{"id":83573,"date":"2020-05-11T22:12:48","date_gmt":"2020-05-11T20:12:48","guid":{"rendered":"https:\/\/www.deburis.it\/?p=83573"},"modified":"2024-05-27T17:00:03","modified_gmt":"2024-05-27T15:00:03","slug":"grape-drying","status":"publish","type":"post","link":"https:\/\/deburis.it\/en\/grape-drying\/","title":{"rendered":"Grape Drying"},"content":{"rendered":"

[vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”7″ top_padding=”0″ bottom_padding=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”-4″ z_index=”0″ shape_dividers=””][vc_column column_width_percent=”80″ gutter_size=”5″ style=”light” overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″][scrollmagic scenes=”scroll2″][vc_single_image media=”83466″ media_width_percent=”80″ alignment=”center”][\/scrollmagic][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″][vc_column column_width_percent=”80″ gutter_size=”5″ style=”light” overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″][vc_column_text]Before becoming a wine, Amarone is above all a method. Everything revolves around the drying of the grapes, called Appassimento<\/em> made possible by the thick skins of the local varieties, and fundamental for concentrating and enhancing their aromas.
\nEvery grape plays in perfect harmony: a further selection of the grapes was made before they were pressed. A ten-day cold maceration will be followed by a slow fermentation for 30 days in oak barrels, using exclusively indigenous yeasts.<\/p>\n

Waiting is the hardest art.<\/p>\n

6739 bottles and 248 magnum of De Buris 2009 have been produced<\/a>.<\/p>\n

Data Sheet<\/strong><\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”7″ top_padding=”0″ bottom_padding=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”-4″ z_index=”0″ shape_dividers=””][vc_column column_width_percent=”80″ gutter_size=”5″ style=”light” overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″][scrollmagic scenes=”scroll2″][vc_single_image media=”83577″ media_width_percent=”80″ alignment=”center”][\/scrollmagic][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”7″ top_padding=”0″ bottom_padding=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”-4″ z_index=”0″ shape_dividers=””][vc_column column_width_percent=”80″ gutter_size=”5″ style=”light” overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″][scrollmagic scenes=”scroll2″][vc_single_image media=”83466″ media_width_percent=”80″ alignment=”center”][\/scrollmagic][\/vc_column][\/vc_row][vc_row [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":92874,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[146],"tags":[],"class_list":["post-83573","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wine-en"],"yoast_head":"\nGrape Drying: the Appassimento method - De Buris<\/title>\n<meta name=\"description\" content=\"Amarone begins with the Appassimento method, concentrating flavors. Grapes undergo cold maceration and slow fermentation in oak.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/deburis.it\/en\/grape-drying\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grape Drying: the Appassimento method - De Buris\" \/>\n<meta property=\"og:description\" content=\"Amarone begins with the Appassimento method, concentrating flavors. 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