Doppio Passo Appassimento

In the Appassimento process, the grapes are dried on racks after harvest – water evaporates, sugar and aromas concentrate. The result with Doppio Passo is a red wine with noticeable fruit sweetness that nevertheless does not feel heavy.

The Botter house from the Veneto has been working with Southern Italian wine regions for decades. The Doppio Passo sources its grapes from Apulia, where warm summers and calcareous soils ensure fully ripe harvest material – the basis for the Appassimento process.

In the glass, deep ruby red appears. On the nose, black cherry, currant, and a clear cocoa note. On the palate, soft and round, with about 40 g/l of residual sugar, which is well embedded by the concentrated fruit pulp and the gentle tannins – no heaviness, but clear depth. The finish is long and slightly chocolatey.

• Temperature: 16–18 °C
• Pairs with: grilled lamb, pasta with ragù, spicy hard cheeses like Pecorino stagionato, or dark chocolate for dessert