{"id":47539,"date":"2026-09-30T19:22:18","date_gmt":"2026-09-30T19:22:18","guid":{"rendered":"https:\/\/shop.allamarone.com\/?p=47539"},"modified":"2026-10-01T11:09:40","modified_gmt":"2026-10-01T11:09:40","slug":"what-is-appassimento","status":"publish","type":"post","link":"https:\/\/shop.allamarone.com\/fr\/what-is-appassimento\/","title":{"rendered":"Qu\u2019est-ce que l\u2019appassimento ? Comprendre le s\u00e9chage des raisins de l\u2019Amarone"},"content":{"rendered":"<div class=\"wpb-content-wrapper\" id=\"wpb-content-root\"><p>[vc_row el_id=&#8221;intro&#8221; woodmart_css_id=&#8221;6979eecaebdf5&#8243; responsive_spacing=&#8221;eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2OTc5ZWVjYWViZGY1Iiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=&#8221; mobile_bg_img_hidden=&#8221;no&#8221; tablet_bg_img_hidden=&#8221;no&#8221; woodmart_parallax=&#8221;0&#8243; woodmart_gradient_switch=&#8221;no&#8221; woodmart_box_shadow=&#8221;no&#8221; wd_z_index=&#8221;no&#8221; woodmart_disable_overflow=&#8221;0&#8243; row_reverse_mobile=&#8221;0&#8243; row_reverse_tablet=&#8221;0&#8243;][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_column_text css=&#8221;&#8221; text_larger=&#8221;no&#8221; woodmart_inline=&#8221;no&#8221;]<\/p>\n<p>L\u2019Amarone et le Recioto della Valpolicella sont les vins embl\u00e9matiques de la r\u00e9gion. La technique qui les fa\u00e7onne, l\u2019<strong><em>appassimento<\/em><\/strong>, s\u2019inscrit dans une tradition tr\u00e8s ancienne, \u00e9voqu\u00e9e dans des textes remontant au VIe si\u00e8cle. Si son principe est assez connu, ses effets pr\u00e9cis sur le raisin et le vin le sont moins. La chimie du vin peut sembler intimidante, mais chez <a href=\"https:\/\/www.allamarone.com\/\" target=\"_blank\" rel=\"noopener\">All\u2019Amarone<\/a>, nous pensons qu\u2019elle peut aussi s\u2019expliquer simplement. Voici donc un guide pour comprendre cette technique et son importance en Valpolicella.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row][vc_row el_id=&#8221;key_takeaways&#8221; woodmart_css_id=&#8221;6979ee9bd7049&#8243; responsive_spacing=&#8221;eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2OTc5ZWU5YmQ3MDQ5Iiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=&#8221; mobile_bg_img_hidden=&#8221;no&#8221; tablet_bg_img_hidden=&#8221;no&#8221; woodmart_parallax=&#8221;0&#8243; woodmart_gradient_switch=&#8221;no&#8221; woodmart_box_shadow=&#8221;no&#8221; wd_z_index=&#8221;no&#8221; woodmart_disable_overflow=&#8221;0&#8243; row_reverse_mobile=&#8221;0&#8243; row_reverse_tablet=&#8221;0&#8243;][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_column_text css=&#8221;&#8221; text_larger=&#8221;no&#8221; woodmart_inline=&#8221;no&#8221;]<\/p>\n<h3>Les points essentiels<\/h3>\n<ul>\n<li>L\u2019<strong>appassimento<\/strong> est le s\u00e9chage ma\u00eetris\u00e9 des raisins apr\u00e8s vendange, souvent jusqu\u2019en d\u00e9cembre ou janvier.<\/li>\n<li>La concentration en sucre augmente le <strong>degr\u00e9 alcoolique potentiel<\/strong>, sans ajout d\u2019alcool.<\/li>\n<li>Le s\u00e9chage modifie aussi les compos\u00e9s ph\u00e9noliques, l\u2019extrait et les ar\u00f4mes, contribuant \u00e0 la structure de l\u2019Amarone.<\/li>\n<li>La sensation de douceur d\u00e9pend de l\u2019ensemble du vin : alcool, texture, ar\u00f4mes de fruits s\u00e9ch\u00e9s et \u00e9ventuels sucres r\u00e9siduels.<\/li>\n<li>L\u2019<strong>Amarone della Valpolicella DOCG<\/strong> ob\u00e9it \u00e0 un cahier des charges pr\u00e9cis.<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row][vc_row disable_element=&#8221;yes&#8221; mobile_bg_img_hidden=&#8221;no&#8221; tablet_bg_img_hidden=&#8221;no&#8221; woodmart_parallax=&#8221;0&#8243; woodmart_gradient_switch=&#8221;no&#8221; row_reverse_mobile=&#8221;0&#8243; row_reverse_tablet=&#8221;0&#8243; woodmart_disable_overflow=&#8221;0&#8243;][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;37995&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221; parallax_scroll=&#8221;no&#8221;][vc_empty_space height=&#8221;25px&#8221; woodmart_hide_large=&#8221;0&#8243; woodmart_hide_medium=&#8221;0&#8243; woodmart_hide_small=&#8221;0&#8243; woodmart_hide_extra_small=&#8221;0&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;37613&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221; parallax_scroll=&#8221;no&#8221;][\/vc_column][\/vc_row][vc_row el_id=&#8221;what_is_it&#8221; woodmart_css_id=&#8221;6979eeda3bc9b&#8221; responsive_spacing=&#8221;eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2OTc5ZWVkYTNiYzliIiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=&#8221; mobile_bg_img_hidden=&#8221;no&#8221; tablet_bg_img_hidden=&#8221;no&#8221; woodmart_parallax=&#8221;0&#8243; woodmart_gradient_switch=&#8221;no&#8221; woodmart_box_shadow=&#8221;no&#8221; wd_z_index=&#8221;no&#8221; woodmart_disable_overflow=&#8221;0&#8243; row_reverse_mobile=&#8221;0&#8243; row_reverse_tablet=&#8221;0&#8243;][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_column_text css=&#8221;&#8221; text_larger=&#8221;no&#8221; woodmart_inline=&#8221;no&#8221;]<\/p>\n<h2 style=\"text-align: center;\">Qu\u2019est-ce que l\u2019appassimento ?<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-46047\" src=\"https:\/\/shop.allamarone.com\/wp-content\/uploads\/2026\/01\/ChatGPT-Image-8-gen-2026-21_19_40.png\" alt=\"Illustration d\u2019un fruttaio inspir\u00e9 de Masi, avec des claies, des raisins s\u00e9ch\u00e9s et les collines de Valpolicella\" width=\"1024\" height=\"1024\" srcset=\"https:\/\/shop.allamarone.com\/wp-content\/uploads\/2026\/01\/ChatGPT-Image-8-gen-2026-21_19_40.png 1024w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2026\/01\/ChatGPT-Image-8-gen-2026-21_19_40-300x300.png 300w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2026\/01\/ChatGPT-Image-8-gen-2026-21_19_40-150x150.png 150w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2026\/01\/ChatGPT-Image-8-gen-2026-21_19_40-768x768.png 768w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2026\/01\/ChatGPT-Image-8-gen-2026-21_19_40-920x920.png 920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<h5><em>Illustration inspir\u00e9e de la <a href=\"https:\/\/www.masi.it\/it\/il-gruppo-masi\/tecnica-dellappassimento-vino\/\" target=\"_blank\" rel=\"noopener\">technique d\u2019appassimento de Masi<\/a>.<\/em><\/h5>\n<p>On entend parfois que l\u2019<a href=\"https:\/\/shop.allamarone.com\/fr\/how-amarone-is-made\/\">Amarone est \u00e9labor\u00e9 \u00e0 partir de raisins secs<\/a>. Ce n\u2019est pas tout \u00e0 fait exact, mais l\u2019image aide \u00e0 comprendre le principe.<\/p>\n<p>Apr\u00e8s les vendanges, g\u00e9n\u00e9ralement en septembre ou octobre, les grappes sont plac\u00e9es dans un local de s\u00e9chage appel\u00e9 <em>fruttaio<\/em>. Elles peuvent y rester plusieurs mois. Au cours de cet <strong>appassimento<\/strong>, elles perdent progressivement de l\u2019eau : les sucres et d\u2019autres compos\u00e9s se concentrent, tandis que le raisin continue \u00e0 \u00e9voluer.<\/p>\n<p>Traditionnellement, les grappes reposaient sur des claies appel\u00e9es <em>arele<\/em>. Comme l\u2019illustre le travail de <a href=\"https:\/\/shop.allamarone.com\/fr\/brand\/tenute-ugolini-fr\/\" target=\"_blank\" rel=\"noopener\">Tenute Ugolini<\/a>, cette disposition facilite la circulation de l\u2019air et l\u2019inspection r\u00e9guli\u00e8re des raisins. De nombreux producteurs utilisent aujourd\u2019hui des cagettes et une ventilation contr\u00f4l\u00e9e, pour des raisons d\u2019hygi\u00e8ne, d\u2019organisation de l\u2019espace et de gestion de l\u2019humidit\u00e9.<\/p>\n<p>Certains conservent aussi les supports traditionnels. <strong>Masi emploie notamment des <em>arele<\/em> en cannes de bambou pour une partie du s\u00e9chage.<\/strong> Cagettes, plateaux et claies r\u00e9pondent tous \u00e0 la m\u00eame exigence : maintenir les grappes dans de bonnes conditions sanitaires.<\/p>\n<p>Les claies permettent \u00e0 l\u2019air de circuler autour des raisins et facilitent le retrait des baies ab\u00eem\u00e9es. Elles demandent toutefois de la place et beaucoup de surveillance. Leur capacit\u00e9 et le nombre de bouteilles obtenu varient selon leurs dimensions, les raisins et le rendement : ce ne sont pas des valeurs fixes applicables \u00e0 tous les domaines.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row][vc_row woodmart_css_id=&#8221;6979ef0142481&#8243; responsive_spacing=&#8221;eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2OTc5ZWYwMTQyNDgxIiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=&#8221; mobile_bg_img_hidden=&#8221;no&#8221; tablet_bg_img_hidden=&#8221;no&#8221; woodmart_parallax=&#8221;0&#8243; woodmart_gradient_switch=&#8221;no&#8221; woodmart_box_shadow=&#8221;no&#8221; wd_z_index=&#8221;no&#8221; woodmart_disable_overflow=&#8221;0&#8243; row_reverse_mobile=&#8221;0&#8243; row_reverse_tablet=&#8221;0&#8243;][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_column_text css=&#8221;&#8221; text_larger=&#8221;no&#8221; woodmart_inline=&#8221;no&#8221;]<\/p>\n<h2>Quelles diff\u00e9rences entre appassimento <em>in pianta<\/em>, <em>naturale<\/em> et <em>forzato<\/em> ?<\/h2>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row][vc_row woodmart_css_id=&#8221;6979ef0142481&#8243; responsive_spacing=&#8221;eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2OTc5ZWYwMTQyNDgxIiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=&#8221; mobile_bg_img_hidden=&#8221;no&#8221; tablet_bg_img_hidden=&#8221;no&#8221; woodmart_parallax=&#8221;0&#8243; woodmart_gradient_switch=&#8221;no&#8221; woodmart_box_shadow=&#8221;no&#8221; wd_z_index=&#8221;no&#8221; woodmart_disable_overflow=&#8221;0&#8243; row_reverse_mobile=&#8221;0&#8243; row_reverse_tablet=&#8221;0&#8243;][vc_column width=&#8221;1\/3&#8243;][vc_single_image image=&#8221;47553&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221; css=&#8221;&#8221; parallax_scroll=&#8221;no&#8221; woodmart_inline=&#8221;no&#8221;][\/vc_column][vc_column width=&#8221;1\/3&#8243;][vc_single_image image=&#8221;47552&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221; css=&#8221;&#8221; parallax_scroll=&#8221;no&#8221; woodmart_inline=&#8221;no&#8221;][\/vc_column][vc_column width=&#8221;1\/3&#8243;][vc_single_image image=&#8221;47554&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221; css=&#8221;&#8221; parallax_scroll=&#8221;no&#8221; woodmart_inline=&#8221;no&#8221;][\/vc_column][\/vc_row][vc_row woodmart_css_id=&#8221;6979ef0142481&#8243; responsive_spacing=&#8221;eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2OTc5ZWYwMTQyNDgxIiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=&#8221; mobile_bg_img_hidden=&#8221;no&#8221; tablet_bg_img_hidden=&#8221;no&#8221; woodmart_parallax=&#8221;0&#8243; woodmart_gradient_switch=&#8221;no&#8221; woodmart_box_shadow=&#8221;no&#8221; wd_z_index=&#8221;no&#8221; woodmart_disable_overflow=&#8221;0&#8243; row_reverse_mobile=&#8221;0&#8243; row_reverse_tablet=&#8221;0&#8243;][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_column_text css=&#8221;&#8221; text_larger=&#8221;no&#8221; woodmart_inline=&#8221;no&#8221;]<\/p>\n<p>Tous les s\u00e9chages ne se d\u00e9roulent pas de la m\u00eame fa\u00e7on. Leurs conditions influencent la fra\u00eecheur, l\u2019\u00e9quilibre et l\u2019expression aromatique.<\/p>\n<h2>Appassimento in pianta<\/h2>\n<p>Le raisin se dess\u00e8che alors qu\u2019il est encore sur la vigne. Certaines pratiques consistent \u00e0 couper ou \u00e0 tordre le p\u00e9doncule pour interrompre les \u00e9changes avec la plante.<\/p>\n<p><strong>Atouts :<\/strong><\/p>\n<ul>\n<li>Une concentration importante.<\/li>\n<li>Une pratique pr\u00e9sente dans certaines traditions viticoles.<\/li>\n<\/ul>\n<p><strong>Limites :<\/strong><\/p>\n<ul>\n<li>Une forte d\u00e9pendance \u00e0 la m\u00e9t\u00e9o.<\/li>\n<li>Des risques de surmaturit\u00e9 et de d\u00e9gradation sanitaire.<\/li>\n<li>Une possible perte d\u2019acidit\u00e9.<\/li>\n<\/ul>\n<p>Ce n\u2019est pas le proc\u00e9d\u00e9 de r\u00e9f\u00e9rence de l\u2019Amarone, dont les raisins s\u00e8chent apr\u00e8s la vendange.<\/p>\n<h2>Appassimento naturale<\/h2>\n<p>Les grappes s\u00e9lectionn\u00e9es sont r\u00e9colt\u00e9es puis dispos\u00e9es dans des cagettes, sur des plateaux ou sur des claies, notamment les <em>arele<\/em> en bambou.<\/p>\n<ul>\n<li>Le temps et la circulation de l\u2019air permettent une d\u00e9shydratation progressive.<\/li>\n<li>La temp\u00e9rature et l\u2019humidit\u00e9 du local demandent une attention constante.<\/li>\n<li>Une ventilation ou une r\u00e9gulation adapt\u00e9es peuvent accompagner le processus.<\/li>\n<\/ul>\n<p>Un s\u00e9chage bien ma\u00eetris\u00e9 permet de rechercher un \u00e9quilibre entre concentration, acidit\u00e9 et ar\u00f4mes. Le seul choix du support ne garantit cependant pas la qualit\u00e9.<\/p>\n<h2>Appassimento forzato<\/h2>\n<p>Cette expression d\u00e9signe g\u00e9n\u00e9ralement un s\u00e9chage acc\u00e9l\u00e9r\u00e9 par une action technique sur les conditions ambiantes. Il peut \u00eatre plus pr\u00e9visible et aider \u00e0 limiter certains risques sanitaires, mais sa vitesse et sa temp\u00e9rature modifient les r\u00e9actions du raisin.<\/p>\n<p>Un s\u00e9chage trop rapide ou trop chaud peut modifier le profil recherch\u00e9. Il serait toutefois excessif de dire que toute assistance technique r\u00e9duit la qualit\u00e9 : <strong>la ma\u00eetrise de l\u2019environnement et le chauffage destin\u00e9 \u00e0 acc\u00e9l\u00e9rer le s\u00e9chage ne sont pas la m\u00eame chose.<\/strong> Pour l\u2019Amarone, les limites du cahier des charges restent d\u00e9terminantes.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row][vc_row el_id=&#8221;effects&#8221; woodmart_css_id=&#8221;6979eed3ddb4a&#8221; responsive_spacing=&#8221;eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2OTc5ZWVkM2RkYjRhIiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=&#8221; mobile_bg_img_hidden=&#8221;no&#8221; tablet_bg_img_hidden=&#8221;no&#8221; woodmart_parallax=&#8221;0&#8243; woodmart_gradient_switch=&#8221;no&#8221; woodmart_box_shadow=&#8221;no&#8221; wd_z_index=&#8221;no&#8221; woodmart_disable_overflow=&#8221;0&#8243; row_reverse_mobile=&#8221;0&#8243; row_reverse_tablet=&#8221;0&#8243;][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_column_text css=&#8221;&#8221; text_larger=&#8221;no&#8221; woodmart_inline=&#8221;no&#8221;]<\/p>\n<h2 style=\"text-align: center;\">Quels sont les effets de l\u2019appassimento ?<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-46068\" src=\"https:\/\/shop.allamarone.com\/wp-content\/uploads\/2021\/03\/ChatGPT-Image-28-gen-2026-14_34_19.png\" alt=\"Illustration de l\u2019appassimento inspir\u00e9e d\u2019une infographie du domaine Stefano Accordini\" width=\"1536\" height=\"1024\" srcset=\"https:\/\/shop.allamarone.com\/wp-content\/uploads\/2021\/03\/ChatGPT-Image-28-gen-2026-14_34_19.png 1536w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2021\/03\/ChatGPT-Image-28-gen-2026-14_34_19-300x200.png 300w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2021\/03\/ChatGPT-Image-28-gen-2026-14_34_19-1024x683.png 1024w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2021\/03\/ChatGPT-Image-28-gen-2026-14_34_19-768x512.png 768w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2021\/03\/ChatGPT-Image-28-gen-2026-14_34_19-920x613.png 920w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2021\/03\/ChatGPT-Image-28-gen-2026-14_34_19-150x100.png 150w\" sizes=\"auto, (max-width: 1536px) 100vw, 1536px\" \/><\/p>\n<h5><em>Illustration inspir\u00e9e du <a href=\"https:\/\/www.accordinistefano.it\/appassimento-il-tratto-distintivo-della-valpolicella\/\" target=\"_blank\" rel=\"noopener\">domaine Stefano Accordini<\/a>.<\/em><\/h5>\n<p>Une baie s\u00e9par\u00e9e de la vigne ne cesse pas imm\u00e9diatement toute activit\u00e9. Priv\u00e9e d\u2019apport en eau et en nutriments, elle subit un stress qui modifie son m\u00e9tabolisme.<\/p>\n<h3>Perte d\u2019eau et concentration en sucres<\/h3>\n<p>La d\u00e9shydratation est l\u2019effet le plus visible. L\u2019eau s\u2019\u00e9vapore \u00e0 travers la pellicule et la concentration en sucres augmente, ce qui \u00e9l\u00e8ve le degr\u00e9 alcoolique potentiel du mo\u00fbt. Mais le s\u00e9chage ne se r\u00e9sume pas \u00e0 retirer de l\u2019eau : des transformations internes se poursuivent.<\/p>\n<p>Le glucose et le fructose sont les principaux sucres fermentescibles. Leurs \u00e9volutions d\u00e9pendent des conditions de s\u00e9chage ; on ne peut pas expliquer le caract\u00e8re sec de l\u2019Amarone par une diminution syst\u00e9matique du fructose. C\u2019est surtout la conduite de la fermentation qui permet de transformer les sucres en alcool.<\/p>\n<h3>Acidit\u00e9 et sensation en bouche<\/h3>\n<p>Le raisin peut consommer une partie de son acide malique pendant le s\u00e9chage, tandis que l\u2019acide tartrique est moins affect\u00e9 par ce m\u00e9tabolisme. La perte d\u2019eau concentre simultan\u00e9ment les constituants : l\u2019\u00e9volution finale de l\u2019acidit\u00e9 r\u00e9sulte donc de plusieurs ph\u00e9nom\u00e8nes. Temp\u00e9rature, dur\u00e9e et \u00e9tat du fruit comptent autant que le degr\u00e9 de d\u00e9shydratation.<\/p>\n<p>Ces changements contribuent au profil du futur vin, mais sa rondeur d\u00e9pend aussi de la fermentation, de l\u2019\u00e9levage et de l\u2019\u00e9quilibre global.<\/p>\n<h3>Compos\u00e9s ph\u00e9noliques, tanins et ar\u00f4mes<\/h3>\n<p>\u00c0 mesure que les baies perdent de l\u2019eau, la proportion de pellicule par rapport au jus augmente. Les compos\u00e9s ph\u00e9noliques \u00e9voluent \u00e9galement, et les modifications des parois cellulaires peuvent changer leur extraction lors de la vinification.<\/p>\n<ul>\n<li>Les <strong>flavono\u00efdes<\/strong> comprennent notamment les anthocyanes et les tanins, associ\u00e9s \u00e0 la couleur et \u00e0 la structure.<\/li>\n<li>Les <strong>compos\u00e9s non flavono\u00efdes<\/strong> comprennent, entre autres, les acides ph\u00e9noliques et les stilb\u00e8nes, dont le resv\u00e9ratrol.<\/li>\n<\/ul>\n<p>Les ar\u00f4mes et leurs pr\u00e9curseurs appartiennent \u00e0 plusieurs familles chimiques : tous ne sont pas des ph\u00e9nols. Le s\u00e9chage peut enrichir et transformer leur expression, sans garantir \u00e0 lui seul une plus grande complexit\u00e9 ou une longue garde.<\/p>\n<h3>Glyc\u00e9rol et impression de douceur<\/h3>\n<p>Un mo\u00fbt tr\u00e8s sucr\u00e9 impose un stress osmotique aux levures, qui peut favoriser la production de glyc\u00e9rol pendant la fermentation. Celui-ci peut participer \u00e0 la texture et \u00e0 la sensation de douceur, mais son effet d\u00e9pend de sa concentration et de l\u2019ensemble du vin.<\/p>\n<p>Un Amarone peut ainsi para\u00eetre souple gr\u00e2ce \u00e0 l\u2019alcool, aux ar\u00f4mes de fruits s\u00e9ch\u00e9s et \u00e0 sa texture. Les \u00e9ventuels sucres r\u00e9siduels peuvent aussi intervenir : il serait inexact de les exclure syst\u00e9matiquement.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row][vc_row css_animation=&#8221;fadeIn&#8221; disable_element=&#8221;yes&#8221; woodmart_css_id=&#8221;6979f039c52ff&#8221; responsive_spacing=&#8221;eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2OTc5ZjAzOWM1MmZmIiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=&#8221; mobile_bg_img_hidden=&#8221;no&#8221; tablet_bg_img_hidden=&#8221;no&#8221; woodmart_parallax=&#8221;0&#8243; woodmart_gradient_switch=&#8221;no&#8221; woodmart_box_shadow=&#8221;no&#8221; wd_z_index=&#8221;no&#8221; woodmart_disable_overflow=&#8221;0&#8243; row_reverse_mobile=&#8221;0&#8243; row_reverse_tablet=&#8221;0&#8243;][vc_column][vc_single_image image=&#8221;47501&#8243; img_size=&#8221;full&#8221; css=&#8221;&#8221; parallax_scroll=&#8221;no&#8221; woodmart_inline=&#8221;no&#8221;][\/vc_column][\/vc_row][vc_row el_id=&#8221;ripasso&#8221; woodmart_css_id=&#8221;6979ef1ec129a&#8221; responsive_spacing=&#8221;eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2OTc5ZWYxZWMxMjlhIiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=&#8221; mobile_bg_img_hidden=&#8221;no&#8221; tablet_bg_img_hidden=&#8221;no&#8221; woodmart_parallax=&#8221;0&#8243; woodmart_gradient_switch=&#8221;no&#8221; woodmart_box_shadow=&#8221;no&#8221; wd_z_index=&#8221;no&#8221; woodmart_disable_overflow=&#8221;0&#8243; row_reverse_mobile=&#8221;0&#8243; row_reverse_tablet=&#8221;0&#8243;][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_column_text css=&#8221;&#8221; text_larger=&#8221;no&#8221; woodmart_inline=&#8221;no&#8221;]<\/p>\n<h2>Quelle diff\u00e9rence entre ripasso et appassimento ?<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-39301\" src=\"https:\/\/shop.allamarone.com\/wp-content\/uploads\/2022\/12\/Infographic_Ripasso_wide_2.png\" alt=\"Infographie de l\u2019\u00e9laboration du Valpolicella Ripasso DOC\" width=\"1920\" height=\"1420\" srcset=\"https:\/\/shop.allamarone.com\/wp-content\/uploads\/2022\/12\/Infographic_Ripasso_wide_2.png 1920w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2022\/12\/Infographic_Ripasso_wide_2-150x111.png 150w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2022\/12\/Infographic_Ripasso_wide_2-920x680.png 920w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2022\/12\/Infographic_Ripasso_wide_2-300x222.png 300w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2022\/12\/Infographic_Ripasso_wide_2-1024x757.png 1024w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2022\/12\/Infographic_Ripasso_wide_2-768x568.png 768w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2022\/12\/Infographic_Ripasso_wide_2-1536x1136.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>Le Ripasso et l\u2019Amarone sont li\u00e9s, mais les deux termes d\u00e9signent des op\u00e9rations diff\u00e9rentes.<\/p>\n<p>L\u2019<strong>appassimento<\/strong> est le s\u00e9chage des raisins <em>avant<\/em> leur fermentation. Le <strong>ripasso<\/strong> est une <a href=\"https:\/\/shop.allamarone.com\/fr\/what-is-valpolicella-ripasso\/\">technique de refermentation<\/a> appliqu\u00e9e \u00e0 un vin de Valpolicella d\u00e9j\u00e0 \u00e9labor\u00e9.<\/p>\n<ul>\n<li>Le Valpolicella est remis en contact avec les marcs issus de l\u2019Amarone et\/ou du Recioto.<\/li>\n<li>Une nouvelle fermentation a lieu.<\/li>\n<li>Le vin gagne g\u00e9n\u00e9ralement en mati\u00e8re, en couleur et en intensit\u00e9 aromatique.<\/li>\n<\/ul>\n<p>L\u2019appassimento transforme donc le raisin ; le ripasso agit sur un vin d\u00e9j\u00e0 ferment\u00e9. Par son poids et son intensit\u00e9, le Ripasso se situe souvent entre Valpolicella et Amarone, m\u00eame si les styles varient selon les producteurs.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row][vc_row el_id=&#8221;fermentation&#8221; woodmart_css_id=&#8221;6979ef385faa5&#8243; responsive_spacing=&#8221;eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2OTc5ZWYzODVmYWE1Iiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=&#8221; mobile_bg_img_hidden=&#8221;no&#8221; tablet_bg_img_hidden=&#8221;no&#8221; woodmart_parallax=&#8221;0&#8243; woodmart_gradient_switch=&#8221;no&#8221; woodmart_box_shadow=&#8221;no&#8221; wd_z_index=&#8221;no&#8221; woodmart_disable_overflow=&#8221;0&#8243; row_reverse_mobile=&#8221;0&#8243; row_reverse_tablet=&#8221;0&#8243;][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_column_text css=&#8221;&#8221; text_larger=&#8221;no&#8221; woodmart_inline=&#8221;no&#8221;]<\/p>\n<h2>Appassimento et fermentation : pourquoi est-ce d\u00e9licat ?<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-39399\" src=\"https:\/\/shop.allamarone.com\/wp-content\/uploads\/2022\/12\/1603138267657_Card_fermentation_final.png\" alt=\"La fermentation de l\u2019Amarone\" width=\"1280\" height=\"1280\" srcset=\"https:\/\/shop.allamarone.com\/wp-content\/uploads\/2022\/12\/1603138267657_Card_fermentation_final.png 1280w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2022\/12\/1603138267657_Card_fermentation_final-150x150.png 150w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2022\/12\/1603138267657_Card_fermentation_final-920x920.png 920w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2022\/12\/1603138267657_Card_fermentation_final-300x300.png 300w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2022\/12\/1603138267657_Card_fermentation_final-1024x1024.png 1024w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2022\/12\/1603138267657_Card_fermentation_final-768x768.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><\/p>\n<p>Une forte teneur en sucre, l\u2019augmentation progressive de l\u2019alcool et des nutriments parfois limit\u00e9s rendent la fermentation exigeante. Les ralentissements et les arr\u00eats de fermentation constituent des risques r\u00e9els, notamment si les raisins ont trop s\u00e9ch\u00e9 ou ont \u00e9t\u00e9 mal s\u00e9lectionn\u00e9s.<\/p>\n<p>La r\u00e9ussite passe par une gestion attentive des levures, de la temp\u00e9rature et du calendrier. L\u2019objectif est d\u2019atteindre le profil sec recherch\u00e9 tout en conservant fra\u00eecheur et \u00e9quilibre.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row][vc_row el_id=&#8221;regulations&#8221; woodmart_css_id=&#8221;6979ef0142481&#8243; responsive_spacing=&#8221;eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2OTc5ZWYwMTQyNDgxIiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=&#8221; mobile_bg_img_hidden=&#8221;no&#8221; tablet_bg_img_hidden=&#8221;no&#8221; woodmart_parallax=&#8221;0&#8243; woodmart_gradient_switch=&#8221;no&#8221; woodmart_box_shadow=&#8221;no&#8221; wd_z_index=&#8221;no&#8221; woodmart_disable_overflow=&#8221;0&#8243; row_reverse_mobile=&#8221;0&#8243; row_reverse_tablet=&#8221;0&#8243;][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_column_text css=&#8221;&#8221; text_larger=&#8221;no&#8221; woodmart_inline=&#8221;no&#8221;]<\/p>\n<h2>L\u2019appassimento dans le cahier des charges de l\u2019Amarone DOCG<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-39075\" src=\"https:\/\/shop.allamarone.com\/wp-content\/uploads\/2023\/02\/alchol-persentage_final.png\" alt=\"Illustration des r\u00e8gles de production de l\u2019Amarone\" width=\"1280\" height=\"1280\" srcset=\"https:\/\/shop.allamarone.com\/wp-content\/uploads\/2023\/02\/alchol-persentage_final.png 1280w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2023\/02\/alchol-persentage_final-150x150.png 150w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2023\/02\/alchol-persentage_final-920x920.png 920w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2023\/02\/alchol-persentage_final-300x300.png 300w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2023\/02\/alchol-persentage_final-1024x1024.png 1024w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2023\/02\/alchol-persentage_final-768x768.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><\/p>\n<p>L\u2019appassimento est encadr\u00e9 par des <a href=\"https:\/\/shop.allamarone.com\/fr\/advanced-guide-amarone-wine\/\">r\u00e8gles de production<\/a>. Voici quelques rep\u00e8res du <a href=\"https:\/\/www.masaf.gov.it\/flex\/cm\/pages\/ServeBLOB.php\/L\/IT\/IDPagina\/20309\" target=\"_blank\" rel=\"noopener\">cahier des charges officiel<\/a>.<\/p>\n<h3>Le s\u00e9chage<\/h3>\n<ul>\n<li>La r\u00e9gulation du local est autoris\u00e9e \u00e0 des temp\u00e9ratures comparables au s\u00e9chage traditionnel, sans d\u00e9shumidification utilisant la chaleur.<\/li>\n<li>La vinification commence normalement \u00e0 partir du 1er d\u00e9cembre ; une d\u00e9rogation r\u00e9gionale est possible selon les conditions climatiques.<\/li>\n<\/ul>\n<h3>La composition du vin<\/h3>\n<ul>\n<li>Alcool effectif minimal : 14 % vol.<\/li>\n<li>Acidit\u00e9 totale minimale : 5 g\/l.<\/li>\n<li>Extrait non r\u00e9ducteur minimal : 28 g\/l, ou 32 g\/l pour la Riserva.<\/li>\n<\/ul>\n<h3>Les sucres r\u00e9siduels<\/h3>\n<p>Le plafond d\u00e9pend du degr\u00e9 alcoolique. La sensation en bouche d\u00e9pend aussi de l\u2019acidit\u00e9, des tanins et des ar\u00f4mes : \u00ab sec \u00bb ne signifie pas n\u00e9cessairement absence absolue de sucre.<\/p>\n<h2>Pourquoi cette technique est-elle essentielle ?<\/h2>\n<p>R\u00e9duire l\u2019appassimento \u00e0 une simple concentration serait oublier la transformation du fruit. Il modifie le rapport entre eau, sucres, acides, compos\u00e9s ph\u00e9noliques et ar\u00f4mes, puis influence la fermentation. Il permet d\u2019obtenir naturellement des vins g\u00e9n\u00e9reux, sans fortification.<\/p>\n<p>Cette pratique reste au c\u0153ur de l\u2019identit\u00e9 de la Valpolicella. Les connaissances modernes expliquent mieux ses m\u00e9canismes et aident les producteurs \u00e0 la ma\u00eetriser.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row][vc_row el_id=&#8221;terre_di_fumane&#8221; woodmart_css_id=&#8221;697a20fabd638&#8243; responsive_spacing=&#8221;eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2OTdhMjBmYWJkNjM4Iiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=&#8221; mobile_bg_img_hidden=&#8221;no&#8221; tablet_bg_img_hidden=&#8221;no&#8221; woodmart_parallax=&#8221;0&#8243; woodmart_gradient_switch=&#8221;no&#8221; woodmart_box_shadow=&#8221;no&#8221; wd_z_index=&#8221;no&#8221; woodmart_disable_overflow=&#8221;0&#8243; row_reverse_mobile=&#8221;0&#8243; row_reverse_tablet=&#8221;0&#8243;][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_column_text css=&#8221;&#8221; text_larger=&#8221;no&#8221; woodmart_inline=&#8221;no&#8221;]<\/p>\n<h2>Un projet collectif : Terre di Fumane<\/h2>\n<p><a href=\"https:\/\/terredifumane.it\/en\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-46071\" src=\"https:\/\/shop.allamarone.com\/wp-content\/uploads\/2021\/03\/ChatGPT-Image-28-gen-2026-16_45_51.png\" alt=\"Illustration du fruttaio de Terre di Fumane\" width=\"1536\" height=\"1024\" srcset=\"https:\/\/shop.allamarone.com\/wp-content\/uploads\/2021\/03\/ChatGPT-Image-28-gen-2026-16_45_51.png 1536w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2021\/03\/ChatGPT-Image-28-gen-2026-16_45_51-300x200.png 300w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2021\/03\/ChatGPT-Image-28-gen-2026-16_45_51-1024x683.png 1024w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2021\/03\/ChatGPT-Image-28-gen-2026-16_45_51-768x512.png 768w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2021\/03\/ChatGPT-Image-28-gen-2026-16_45_51-920x613.png 920w, https:\/\/shop.allamarone.com\/wp-content\/uploads\/2021\/03\/ChatGPT-Image-28-gen-2026-16_45_51-150x100.png 150w\" sizes=\"auto, (max-width: 1536px) 100vw, 1536px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/terredifumane.it\/en\/\" target=\"_blank\" rel=\"noopener\">Terre di Fumane<\/a> met des installations de s\u00e9chage communes au service de plusieurs domaines. Les raisins destin\u00e9s \u00e0 l\u2019Amarone et au Recioto y b\u00e9n\u00e9ficient d\u2019un suivi technique.<\/p>\n<p>Le projet est n\u00e9 en 1994 de la collaboration entre Franco Allegrini et l\u2019\u0153nologue Roberto Ferrarini ; la soci\u00e9t\u00e9 a \u00e9t\u00e9 cr\u00e9\u00e9e en 1996.<\/p>\n<p>Cette initiative associe le savoir-faire des vignerons \u00e0 la recherche pour pr\u00e9server la qualit\u00e9 des <a href=\"https:\/\/shop.allamarone.com\/fr\/valpolicella-wine-styles\/\">vins de Valpolicella<\/a>. Elle montre combien les connaissances et les infrastructures partag\u00e9es peuvent soutenir une \u00e9tape aussi d\u00e9licate.<\/p>\n<p>Pour en savoir plus : <a href=\"https:\/\/terredifumane.it\/en\/\" target=\"_blank\" rel=\"noopener\">terredifumane.it<\/a>.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row][vc_row woodmart_css_id=&#8221;697a20fabd638&#8243; responsive_spacing=&#8221;eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2OTdhMjBmYWJkNjM4Iiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=&#8221; mobile_bg_img_hidden=&#8221;no&#8221; tablet_bg_img_hidden=&#8221;no&#8221; woodmart_parallax=&#8221;0&#8243; woodmart_gradient_switch=&#8221;no&#8221; woodmart_box_shadow=&#8221;no&#8221; wd_z_index=&#8221;no&#8221; woodmart_disable_overflow=&#8221;0&#8243; row_reverse_mobile=&#8221;0&#8243; row_reverse_tablet=&#8221;0&#8243;][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_column_text css=&#8221;&#8221; text_larger=&#8221;no&#8221; woodmart_inline=&#8221;no&#8221;]<\/p>\n<h2>Le changement climatique influence-t-il l\u2019appassimento ?<\/h2>\n<p>Des automnes plus chauds peuvent acc\u00e9l\u00e9rer la perte d\u2019eau et modifier l\u2019\u00e9volution des raisins. La gestion du s\u00e9chage doit tenir compte de la temp\u00e9rature, de l\u2019humidit\u00e9 et de la circulation de l\u2019air.<\/p>\n<p>Une <a href=\"https:\/\/terredifumane.it\/wp-content\/uploads\/2023\/06\/Shmuleviz-and-Tornielli-APPASSIMENTO-2023-1.pdf\" target=\"_blank\" rel=\"noopener\">\u00e9tude de l\u2019universit\u00e9 de V\u00e9rone publi\u00e9e en 2023<\/a> a montr\u00e9 que la temp\u00e9rature modifie le m\u00e9tabolisme de la Corvina apr\u00e8s vendange. Dans les conditions \u00e9tudi\u00e9es, les temp\u00e9ratures plus basses ont notamment mieux pr\u00e9serv\u00e9 certains acides et compos\u00e9s aromatiques.<\/p>\n<p>Ces r\u00e9sultats soulignent l\u2019importance du pilotage du <em>fruttaio<\/em>, sans \u00e9tablir une r\u00e8gle unique pour tous les raisins et tous les vins.<\/p>\n<div style=\"border:1px solid #ddd;padding:16px;margin:24px 0;background-color:#fafafa;\"><strong>\u00c0 retenir :<\/strong><\/p>\n<ul>\n<li>La chaleur peut acc\u00e9l\u00e9rer la d\u00e9shydratation.<\/li>\n<li>La vitesse du s\u00e9chage et la temp\u00e9rature influencent le fruit.<\/li>\n<li>La ma\u00eetrise du local aide \u00e0 pr\u00e9server l\u2019\u00e9quilibre recherch\u00e9.<\/li>\n<\/ul>\n<\/div>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_column_text css=&#8221;&#8221; text_larger=&#8221;no&#8221; woodmart_inline=&#8221;no&#8221;]<\/p>\n<h2 style=\"text-align: center;\">Conclusion<\/h2>\n<p>L\u2019appassimento est \u00e9troitement li\u00e9 \u00e0 l\u2019Amarone et au Recioto, mais le s\u00e9chage des raisins poss\u00e8de une longue histoire en Italie et ailleurs. <a href=\"https:\/\/wine-shop.allamarone.com\/wine-from-lombardy\/\" target=\"_blank\" rel=\"noopener\">En Lombardie<\/a>, le <strong>Sforzato di Valtellina DOCG<\/strong> utilise le Nebbiolo, appel\u00e9 localement Chiavennasca, pour un vin sec issu de raisins s\u00e9ch\u00e9s. <a href=\"https:\/\/wine-shop.allamarone.com\/wine-from-veneto\/\" target=\"_blank\" rel=\"noopener\">En V\u00e9n\u00e9tie<\/a>, le <strong>Malanotte del Piave DOCG<\/strong> fait appel \u00e0 un s\u00e9chage partiel des raisins de Raboso.<\/p>\n<p>Cette technique est aussi essentielle \u00e0 de nombreux vins doux italiens, dont les Recioto et d\u2019autres passito. Une partie des sucres reste alors non ferment\u00e9e. Hors d\u2019Italie, on retrouve des pratiques comparables dans les <a href=\"https:\/\/www.lesgrappes.com\/en\/magazine\/parlons-vin\/oenologie\/quest-ce-quun-vin-de-paille\" target=\"_blank\" rel=\"noopener\">vins de paille fran\u00e7ais<\/a> et les vins de raisins s\u00e9ch\u00e9s au soleil du bassin m\u00e9diterran\u00e9en.<\/p>\n<p>La singularit\u00e9 de l\u2019Amarone r\u00e9side dans l\u2019application de ce savoir-faire \u00e0 un vin au profil sec, profond et \u00e9quilibr\u00e9. Une technique ancienne peut ainsi fa\u00e7onner toute la structure d\u2019un vin, bien au-del\u00e0 de sa seule concentration.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>L\u2019appassimento consiste \u00e0 faire s\u00e9cher les grappes apr\u00e8s la vendange. Cette \u00e9tape concentre les raisins et transforme leur composition : elle est essentielle \u00e0 l\u2019identit\u00e9 de l\u2019Amarone et du Recioto.<\/p>\n","protected":false},"author":1,"featured_media":37612,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1207],"tags":[489,481,487],"class_list":["post-47539","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vin-amarone","tag-amarone","tag-amarone-della-valpolicella","tag-appassimento"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Qu\u2019est-ce que l\u2019appassimento ? Comprendre le s\u00e9chage des raisins de l\u2019Amarone | All\u2019Amarone<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez l\u2019appassimento : s\u00e9chage des raisins, \u00e9volution des ar\u00f4mes, fermentation et r\u00f4le de cette technique dans l\u2019Amarone et le Recioto.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/shop.allamarone.com\/fr\/what-is-appassimento\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Qu\u2019est-ce que l\u2019appassimento ? Comprendre le s\u00e9chage des raisins de l\u2019Amarone | All\u2019Amarone\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez l\u2019appassimento : s\u00e9chage des raisins, \u00e9volution des ar\u00f4mes, fermentation et r\u00f4le de cette technique dans l\u2019Amarone et le Recioto.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/shop.allamarone.com\/fr\/what-is-appassimento\/\" \/>\n<meta property=\"og:site_name\" content=\"eShop All&#039;Amarone\" \/>\n<meta property=\"article:published_time\" content=\"2026-09-30T19:22:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-01T11:09:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/shop.allamarone.com\/wp-content\/uploads\/2021\/01\/Card_02_final_logo.png\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Johann Depietri\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Johann Depietri\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"18 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/shop.allamarone.com\\\/fr\\\/what-is-appassimento\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/shop.allamarone.com\\\/fr\\\/what-is-appassimento\\\/\"},\"author\":{\"name\":\"Johann Depietri\",\"@id\":\"https:\\\/\\\/shop.allamarone.com\\\/fr\\\/#\\\/schema\\\/person\\\/8077f9ba39c61259f92e002f04547a20\"},\"headline\":\"Qu\u2019est-ce que l\u2019appassimento ? 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