Biscardo Originale Neropasso IGT
This is a classic example of what is known as a 'baby Amarone'. Amarone is classically sourced from the hills and plains around Verona, with the grapes picked and then processed via the 'appasimento' method - where grapes are dried for up to 90 days in special boxes to concentrate the flavours before fermentation.
This Neropasso fits more into the category of a baby Amarone as the grapes - a blend of Corvinone, Corvina and Cabernet Sauvignon - were dried for less than 90 days in a bid to deliver something a little juicier.
Winner of a gold medal at Mundis Vini, this delicious wine is medium to full bodied, with bright cherry fruit, a hint of anise and long, silky tannins.
Grapes: Corvinone, Corvina, Cabernet, part of which are slightly wilted.
Denomination: Neropasso Rosso Veneto IGT.
Production area: Veneto.
Colour: Intense ruby red tending to garnet with ageing.
Bouquet: Spicy with hints of cherry, black cherry and plum compote.
Taste: Fine and velvety palate, persistent, with soft tannins at the end.
Serving suggestions: Recommended with pasta, white and red meats, fresh and aged cheeses. Serve at 18 - 20•C.
Appassimento: Our Neropasso is produced with Corvinone, Corvina and Cabernet grapes, with the typical “Appassimento” method.
The Appassimento is a unique method, which has always characterised the production of wines of our territory. This technique has its roots in a distant past and since Roman times it has been remembered. Over the centuries, this technique of “drying” the grapes before crushing was completed and today distinguishes the production of the great wines.
The experience needed to bring at the right point of drying the grapes for Neropasso is very high. To get an excellent wine, the Appassimento is essential. It is a very critical and delicate phase, also linked to the cycle of seasons.
The grapes perfectly ripe and healthy are selected at the time of the hand picking. The thinnest bunches are chosen, with the berries not too close one to another, so that the air can circulate. The grapes are laid out in large perforated plastic boxes, to ensure excellent ventilation. The boxes are stacked in the fruttaio, a large airy room and the grapes are periodically monitored so that the Appassimento takes place in a perfect way.