Vallone 2020 Appassimento Special Selection

In stock
  • Buy 6 for £14.24 each and save 5%
  • Buy 12 for £13.79 each and save 8%

Vallone is one of the pioneers of making Appassimento wines in Puglia having made one of the region's most prestigious wines 'Gratticiaia'. This is their new Appassimento, made solely from Negroamaro and it is absolutely delicious. The wine is rich and dense, but not at all heavy.

Grape Varieties

Drink 2023 - 2028



Size / ABV

Standard Bottle 75cl / 15%

This Month's Mixed Cases

The Region



Welcome to the sun-drenched haven of Puglia, Italy – where vineyards sprawl across rolling hills and centuries of winemaking tradition converge with innovation. Puglia's wines embody this vibrant region, capturing its essence in every sip.

Nurtured by the Mediterranean sun and kissed by gentle sea breezes, Puglia's vineyards yield various varieties, each with a captivating story. From the intense and velvety Primitivo to the crisp elegance of Fiano, Puglian wines are a testament to the terroir's influence and the hands that carefully craft them.

We champion the wines of Alberto Longo, one of the greatest producers in the region. His production is small, but his personality, which comes through in the wines, is immense. Elsewhere, we have the sensational Appassimento from Vallone - a winery that pioneered this winemaking technique in Puglia; and the great value reds and rosé from San Marzano, a forward-thinking and dynamic co-op.

New to the range this year is Caiaffa, from northern Puglia. We have his delicious, spicy Fiano Minutolo and will add more from this excellent producer over time.


Appassimento Wine

Appassimento Wines

Appassimento is a process of making wines, the most famous result of these is Amarone della Valpolicella originating in the hills of Verona in Italy's region of Veneto. The word comes from the Italian verb 'appassire' - to wither.

During this process the grapes are dried after harvest in the winery until they reach a point of desired concentration. The grapes can lose around 30% of their original weight, concentrating the sugars, flavour compounds, and acidity. Wines made by this process have augmented alcohol and/or sweetness due to the loss of water.

For Amarone and its sweet counterpart Recioto, the time of pressing of the grapes is dictated by the Valpolicella consortium so that a minimum desired level of concentration is achieved. The process sometimes attracts the benevolent fungus noble rot (botrytis cinerea), which adds an extra dimension to the aromatics and further concentrates the grapes. In other parts of Italy, and elsewhere in the world, the regulations are not so rigid.

The process is often confused with Ripasso, which although is another winemaking method, it is dependent on having dried grapes for the refermentation to occur. However, certain wines can be made by both processes as the Valpolicella Classico Superiore and Giuseppe Quintarelli from Giuseppe Quintarelli

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