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Italian term for a process in which dried grapes or leftover grapeskins (pomace) are added to a fermented wine for a period of maceration to increase its intensity, flavor, alcohol and color. This method is used to make some wines from Valpolicella, using the leftovers from the area's Recioto or Amarone wines, made from raisinated grapes dried on mats in the appassimento process.

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