Grape Appassimento is the traditional method used in the Venetian regions to concentrate aromas and tastes in wine. The grapes are laid out on bamboo racks in drying lofts for the winter period before vinification. This is an ancient technique, in operation for centuries in the area, the art of which has been passed down the Boscaini family and employed in an innovative fashion by the Masi Technical Group to make modern wines from semi-dried grapes, above all, Amarone.

http://www.masi.it/eng/technical_group/native_grapes