£36.00 per bottle
Mix any 6 - 10% off
The Biscardo Family have been making wine from their base in Soave for over 150 years and are currently led by brothers Maurizio and Martino.
The vineyards are on the hill of the little towns around Verona at around 150 to 400 metres. The soil of Amarone is generally silt on loam rocks; compact red soil on basalt; compact red soil on Eocene limestone. Each valley gives different situations, although there is always a high calcareous concentration, with big stones in the first half metre of the ground. Grapes are hand-picked up and placed in wooden cases, and this is usual done at dawn or late in the evening, to avoid the intense heat.
Amarone is now produced in special drying chambers under controlled conditions. In Amarone, the quality of the grape skin is a primary concern as that component brings the tannins, colour and intensity of flavour to the wine. The process of desiccation not only concentrates the juices within the grape but also increases the skin contact of the grapes. The drying process further metabolizes the acids within the grape and creates a polymerization of the tannins in the skin which contribute to the overall balance of the finished wine. Following drying, end of January/beginning of February, the grapes are crushed and go through a dry low temperature fermentation process which can last up to 30/50 days. After fermentation, the wine is then aged initially in stainless steel tanks and successively in small barrels.
Tasting Note: Intense garnet-red and a delightful bouquet, which is intense and persistent with cherry hints. Velvety, slightly bitter, with cherry and bitter almonds.
Food match: Red meat and game.
