Doppio Passo Appassimento

In the appassimento method, the grapes are dried on racks after harvesting – water evaporates, and sugars and aromas concentrate. The result, in the case of Doppio Passo, is a red wine with noticeable fruit sweetness that nevertheless doesn't feel heavy.

The Botter winery from Veneto has been collaborating with southern Italian wine regions for decades. Their Doppio Passo grapes come from Apulia, where warm summers and calcareous soils ensure fully ripened fruit – the basis for the appassimento method.

In the glass, it displays a deep ruby ​​red color. The nose offers aromas of black cherry, currant, and a distinct hint of cocoa. On the palate, it is soft and rounded, with approximately 40 g/l residual sugar, which is well integrated by the concentrated pulp and gentle tannins – no heaviness, but clear depth. The finish is long and slightly chocolatey.

• Temperature: 16–18 °C
• Pairs well with: grilled lamb, pasta with ragù, spicy hard cheeses such as pecorino stagionato, or dark chocolate for dessert.
• Drinking window: now until 2027