How does the appassimento process affect the flavor of Amarone wine?

In the process of appassimento, the grapes used for Amarone production are left to dry on racks or straw mats for some weeks up to several months. This dehydration of the grapes results in the loss of water while the remaining sugars and flavor compounds are retained, thus giving the wine a high concentration of sugars and flavors. Therefore, Amarone shows considerable flavors of sweet fruit, dried herbs, and baking spices, among other things, and has high alcohol, as well as a fuller body.