Appassimento (dead vine method) is the hallmark winemaking technique used by Italian winemakers to produce Amarone wines. Healthy, ripe grapes are harvested and then air-dried in bunches, either on mats in the sun (common in the south) or on racks in well-ventilated rooms (called frutti). The bunches are carefully packed to ensure continuous ventilation and water evaporation. This drying process typically lasts three months, but can take up to six months or more. The grapes lose about 30-40% of their original weight, resulting in higher sugar content and more complex and concentrated flavors. The resulting wine is dark in color, rich in tannins, with a rich, full-bodied taste and a rich aroma.