From the selection of grapes and from distinctive winemaking techniques are born the APPASSILENTO Veneto IGT white and red. The white and red grapes, after crushing, remain in contact with the skins, without fermenting, at a temperature of 10 - 12 °C, the white grape for about 24 - 48 hours and the red one for 5 - 6 days. Then we proceed with the injection of yeasts and a fermentation is carried out in two stages, always at a low temperature, never above 20 °C. Follows a long rest of the wine on its lees with “battonage” (mixing the yeasts in the mass to promote their lysis) in order to obtain a natural roundness, fullness and elegance. The vinification process adopted for these two wines has a duration that exceeds by three times the normal times. Hence, considering the complexity and the long processing we believed that “APPASSILENTO” was an appropriate and meaningful name for these two new products.