the winemaking
From Grape to Wine
Once grapes arrive at the winery, they are carefully sorted and processed to preserve quality and integrity. The goal at this stage is simple: handle the fruit with care and begin the transformation while maintaining balance and structure.
Select wines at Raffaldini are crafted using the Appassimento process, in which grapes are partially dried after harvest. This technique concentrates flavors, sugars, and structure, resulting in wines with greater richness, complexity, and intensity. Raffaldini Vineyards is the foremost practitioner of the Appassimento drying process in the United States and continues to dry more fruit than any vineyard in the country.
Raffaldini is the foremost practitioner of the
Appassimento drying process in the United States
Appassimento refers to the process where picked grapes are dried rather than pressed immediately.
When the grapes are picked, they are placed into a Fruttaio (Fruit Drying Room) on special racks.
Once in the Fruttaio, the grapes undergo a dehydration process using fans and heaters to evaporate water.
Appassimento refers to the process where picked grapes are dried rather than pressed immediately.
When the grapes are picked, they are placed into a Fruttaio (Fruit Drying Room) on special racks.
Once in the Fruttaio, the grapes undergo a dehydration process using fans and heaters to evaporate water.
Raffaldini Vineyards dries red grapes to 25% weight loss in the Fruttaio every year, a process which can take up to 10 days.
