# Graticcio Appassionato (2022)

- **Producer:** Tommasi Viticoltori
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Rondinella, Merlot
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €12
- **Vegan:** Yes
- **When to drink:** Now or Later
- **Aromas & flavours:** red cherry, black cherry, black plum, dried fruit, vanilla, cloves, cedar, leather, tobacco, caramel

## About this wine

Graticcio Appassionato is a red wine from Tommasi Viticoltori, produced in the Veneto region of Italy. The wine's name is derived from 'Graticcio,' the traditional bamboo racks used for the partial drying of selected grapes, a key step in the appassimento winemaking process. This technique concentrates the fruit flavors and aromas, contributing to the wine's distinctive character. The blend includes Corvina, Rondinella, and Merlot. Tommasi Viticoltori, established in 1902, is a family-owned estate managed by the fourth generation, known for its commitment to tradition and the land, employing eco-sustainable practices in its vineyards.

## Interesting facts

- The wine's name, 'Graticcio,' directly references the traditional bamboo racks used for grape drying.
- It uses a blend of indigenous Italian grapes (Corvina, Rondinella) with the international Merlot.
- Tommasi Family Estates emphasizes eco-sustainable vineyard management.
- The appassimento technique is a hallmark of many celebrated Italian red wines.

## Food pairing

The wine's medium body and velvety tannins are well-suited to complement the richness of proteins like beef, pork, and lamb. Its spicy notes and fruit concentration can stand up to robust sauces, while its balanced acidity cuts through fattier dishes, making it versatile for hearty Italian cuisine.

## Wine making process

Graticcio Appassionato is crafted using the traditional appassimento technique, where selected grapes are partially dried on bamboo racks known as 'Graticcio' for about a month. This process concentrates the sugars, flavors, and aromas. The dried grapes are then vinified, likely undergoing fermentation in stainless steel or concrete tanks to preserve fruit purity. The wine is a blend of Corvina, Rondinella, and Merlot. After fermentation, it is matured for six months in large Slavonian oak casks, which helps to soften the tannins and integrate the wine's complex character before bottling.