Biscardo Amarone della Valpolicella
The legend recites that a producer wanting to do the Recioto with Corvina, Rondinella and Molinara desiccated grapes, forgot the Recioto in the barrels. The wine continued to ferment, all its sugars were transformed to alcohol and it lost its sweetness. For this reason, it was named “Amarone” (big bitter).
The grapes for this wine grow on the hills around Verona at about 150 to 400 meters above see level.
The grapes are manually harvested at night or early in the morning, when it is stil cool outside. This way the grape skins stay in tact.
After harvest the grapes are dried to concentrate sugar and flavors.
The quality of the grape skin is very important for the Amarone, it brings tannin, color and intensity of flavor to the wine.
The drying process takes about 120 days.
After drying the grapes are crushed and undergo a low temperature fermentation process which can take up to 50 days.
The wine ages in stainless steel tanks and in the end in small barrels.
The wine has a garnet red color. The bouquet is characteristic winy, intense and persistent with hints of cherry. The palet is velvety and slightly bitter and reminds of cherries and bitter almonds.
This wine pairs excellent with red meat and game.