Every wine lover who appreciates Amarone della Valpolicella, Ripasso, and Recioto della Valpolicella knows it: the secret behind all those successful wines is the technique of withering the grapes. This technique isn’t exclusive to Valpolicella: other Italian regions such as Sicily (Pantelleria mainly) or Lombardy, or even other countries (Spain, France) have been adopting it for centuries. However, the withering - appassimento - in Valpolicella is somehow different.