The winery was founded in 1878 and it was one of the first wine companies run by ‘Veronese’ traders. Terenzio Biscardo was one of the first promoter of wine commercial activities starting in the early 1900s. To read more about the history of Biscardo – click here.
The wine is made in the same way as Amarone, by air-drying the grapes prior to fermentation which concentrates the flavours, giving an intense colour and flavour.
Denomination: Rosso Veneto IGT.
Production area: Veneto.
Alcohol content: 13,5%.
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.
Service temperature: 18°-20° C.
Serving suggestions: Recommended with Pasta, white and red meats, fresh and aged cheeses.
Suitable for Vegetarians & Vegans.
Soil: The soil can generally be distinguished in: brown and red soil on silts or on loam rocks of Cretaceous age; 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 quantity in the first half metre of the ground.
Maturation: A part of the grapes are slightly wilted before the soft pressing. The wine is then aged partly in steel tanks and partly in Tonneaux.
Appassimento: Our NEROPASSO is obtained partially using dried grapes.
The Appassimento is a unique method, which has always characterized 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.