Nova Scotia L’Acadie Vineyards

Appassimento Method

A traditional European method of grape drying to enhance wine quality. We have been researching these methods with Nova Scotia red grape varieties for many years to improve the inherent cool climate lean characteristics that red wines show. Slow drying not only dries the berries to a slightly shrivelled appearance for more concentration but also evolves the flavour and aroma profile. Alchemy

Ripasso method – similarly used in Italy, this method passes freshly vinted red wine on top of the pressed dried skins to extract flavours. Passito

Reciotto method – extended drying of red and white grapes to Icewine levels of sugar. Results in rich sweet dessert wine with evolved flavours and balanced acidity. Soleil