Introduction

The moment you hear “Appassite”, you expect richness, intensity, and decadent flavour. The Vignamadre 2022 Rosso da Uve Appassite IGP delivers just that—this wine is all about concentrated grape character, dried fruit, and a luxurious texture fused with Italian soul. In this review, I’ll walk you through where it’s from, the grape style, the appassimento process, tasting notes, ageing potential, food pairings, strengths and considerations, and ultimately whether it’s worth investing in for UK wine lovers.

What is “Rosso da Uve Appassite”

“Appassite” (or “appassimento”) refers to grapes that are partially dried (on vine, on mats, or in drying rooms) before fermentation. This drying concentrates sugar, flavour, phenolics and often gives richer colour, fuller body, more intense fruit and often a sweet-spice component even in dry wines. "Rosso da Uve Appassite IGP" thus means a red wine made from partially dried grapes under an “IGP” (Indicazione Geografica Protetta) classification, giving some flexibility but guaranteeing origin.

These wines tend to be richer, deeper, sometimes with higher alcohol, often darker fruit, raisined/or dried fruit notes, often complex, sometimes plush. In Italy, regions with warm autumns are ideal for making appassite wines (Veneto, Sicily, Puglia etc.), but many producers elsewhere also experiment with the style.

Region & Terroir

The Vignamadre 2022 Rosso da Uve Appassite IGP hails from the sun-drenched vineyards of southern Italy, where warm breezes and long autumns provide perfect conditions for the traditional appassimento technique. Here, carefully selected grapes are left to dry naturally, concentrating flavour and aroma while retaining the freshness that keeps the wine balanced.

The vineyards lie on a mix of clay and limestone soils, which give structure and minerality to the wine. The warm Mediterranean climate ensures excellent ripening, while cooler evening temperatures help preserve acidity and aromatic lift. These natural contrasts allow the fruit to reach full richness without losing vibrancy.

This unique combination of sun, soil, and skill creates a red wine with deep colour, velvety tannins, and a luxurious palate that reflects the essence of its southern Italian origin.

Winemaking & Ageing Process

Here’s a likely path for Vignamadre 2022 Rosso da Uve Appassite:

1. Harvest & Selection
   Grapes are allowed to ripen fully, chosen for health. For appassimento, after normal ripeness, grapes are harvested and then partially dried. Drying may be done on racks, mats, or in ventilated drying rooms for perhaps several weeks, depending on climate and grape type.
2. Drying (Appassimento)
   During the drying phase, the grapes lose water, sugar concentration increases, skins thicken, phenolic compounds (tannins, colour) intensify. Drying might be for 20–40% weight loss (varies), depending on producer style.
3. Fermentation
   Once the dried grapes (or mixture of dried + fresh) are pressed or crushed, fermentation proceeds under controlled temperature to manage slow sugar conversion, avoid stuck fermentations. May take longer due to higher sugar.
4. Maturation / Ageing
   Often matured in oak (either large casks or smaller barrels) or partly in oak, to integrate richness, add spice, vanilla, toast etc. Time in oak could range from several months to a year. Additional ageing in bottle before release to allow flavours to integrate and soften.
5. Bottling
   After maturation, followed by bottle rest, the wine is released. Good producers ensure that appassimento wines are not rushed; bottle ageing helps to harmonise power and richness.
6. Alcohol & Balance
   Wines of this style often have elevated alcohol (maybe ~14-15% ABV depending on grape and dryness) but good acidity and tannin structure are essential to avoid flabbiness.

Appearance

In the glass, Vignamadre 2022 shows:

• A dense deep ruby to garnet red colour. May have darker core, with slightly lighter rim depending on age or bottle exposure.
• High opacity, thick legs when swirled—indicating richness, body and extract.

Aroma & Nose

On the nose, expect an expressive, layered bouquet such as:

• Dried dark fruit: raisin, dried cherry, prune, dark plum.
• Fresh dark fruit underneath: blackberry, black cherry, perhaps blackcurrant.
• Sweet spice: vanilla, baking spice, perhaps cloves or nutmeg from oak.
• Herbal or savoury undertones: dark chocolate, tobacco, leather, perhaps a hint of earth or forest floor.
• Warmth: slight alcohol warmth, maybe a hint of balsamic or sweet tones without being sweet (if it’s dry).

As the wine opens in the glass, secondary aromas (oak, spice, dried fruit) will emerge more strongly.

Palate, Texture & Flavour

Tasting reveals the richness and complexity of the wine:

• Entry: A lush and ripe attack of dried fruit, dark berries, perhaps a sweetness of raisin, balanced by fresh fruit underneath.
• Mid‐palate: Full-bodied, with weight and texture. Tannins will be present and maybe firm but ideally smooth and integrated; cellaring or decanting helps. Acidity must support the profile—so the wine doesn’t feel overly heavy.
• Flavour profile: Rich dark fruit, perhaps chocolate or cocoa undertones, vanilla and oak spice, licorice, possibly herbal or dark coffee notes. There may be layers of toast or baking spice if oak ageing significant.
• Finish: Long and lingering. The aftertaste will likely echo dark fruit, spice, perhaps a bittersweet chocolate or herbal lift.
• Texture: Dense, velvety in some spots, with enough grip in tannin to give backbone. Mouthfeel should be luxurious but not cloying.

Ageing Potential

This style of wine often benefits from a few years of bottle age:

• Best drinking window: 1-5 years after release, or possibly longer depending on producer and storage.
• Over time, expect integration: tannins soften, oak spice mellow, secondary notes of leather, earth or tobacco may emerge. Fruit will shift somewhat from ripe/dried to more evolved tones.
• For UK collectors: store at stable cool temperature (~12-14 °C), moderate humidity, away from light to preserve freshness.

Food Pairing & Serving Suggestions

Because of its richness and concentration, pairing wisely makes a big difference:

Food Pairings:

• Red meats: roasted beef, lamb, or venison. The rich, dense texture stands up well to fatty cuts.
• Slow cooked dishes / stews: Braises, lamb shank, oxtail, or meat stews with tomato or wine reductions.
• Grilled or barbecued meats: Charred flavours, smoky edges match dried fruit & oak notes.
• Rich pasta: Pasta with meat ragù, mushroom sauces, or even pasta al forno (baked pasta), cheesy, hearty fare.
• Cheese: Aged hard cheeses—Parmigiano Reggiano, Pecorino, aged Gouda; also perhaps some strong blue cheeses if you like contrast.

Serving Suggestions:

• Serve at about 16-18 °C — a little below room temperature helps reveal aromas without letting alcohol dominate.
• Use a large red wine glass to open up aromatics.
• Decanting 30 minutes helps, especially for younger bottles, for tannin softening and aroma opening.

Strengths & Weaknesses

Strengths

1. Intense flavour & richness – The appassimento process delivers concentrated fruit and opulent texture.
2. Distinctive style – For wine lovers wanting something beyond standard reds, this offers depth, character, and interest.
3. Aroma complexity – Dried fruit, spice, oak, herbal or savoury secondary/tertiary notes.
4. Food friendly – Despite richness, with good acidity and structure, it can work well with bold, hearty meals.
5. Value – If priced reasonably, wines of this style often punch above their weight for flavour and experience in the UK market.

Weaknesses / Considerations

1. High alcohol perception – It can feel warm, particularly in warm rooms or when serving too warm.
2. Risk of being heavy – Without sufficient acidity or tannin, these wines can feel cloying or tiring across a full meal.
3. Subtle bitterness / rustic notes – May not please those who prefer ultra-refined, delicate reds.
4. Vintage & winemaking variation – Differences in drying, oak usage, and ripeness can lead to variation in balance; some bottles may lean more sweet/spice, others more robust.

Star Rating

Here’s how I’d rate Vignamadre 2022 Rosso da Uve Appassite IGP:

⭐ ⭐ ⭐ ⭐ ☆ (4.0 / 5)

• Flavour & Aroma: 4.2/5 – Rich dried fruit, vanilla / spice, herbal lift.
• Texture & Body: 4.1/5 – Full-bodied and velvety, with imposing presence.
• Versatility: 3.9/5 – Best with hearty food; less versatile with lighter meals.
• Overall Enjoyment: 4.0/5 – A luxurious wine experience if you enjoy bold, intense reds.

Overall Verdict

Vignamadre 2022 Rosso da Uve Appassite IGP is a wine that aims to impress—and largely succeeds. It offers a rich, concentrated red wine experience: dried and dark fruit, spice, depth, and texture that reward both sipping and pairing with robust food. It’s not for everyone: lovers of elegance, lightness or very refined restraint might prefer something more subtle. But for those who want power, flavour, and presence—a wine that makes a statement—this delivers.

For UK wine enthusiasts, this is an excellent addition where you want a wine that feels premium, special, for meals or indulgence. Be ready to decant, serve at the right temperature, and match with food that can hold its own.