Biscardo Amarone della Valpolicella

According to legend, a Recioto producer forgot the wine in the barrels. The wine continued to ferment and thus lost all its sweetness. That is why this wine was given the name “Amarone,” which means “very bitter.”
The grapes for this wine grow on the hills around Verona at an altitude of approximately 150 to 400 meters above sea level. The grapes are then hand-harvested in the evening or early morning when it is cool. This way, the grapes remain intact. After harvest, the grapes are dried to concentrate the aromas and sugars. The quality of the skin is important for Amarone; it provides tannins, color, and flavor intensity to the wine. The drying process takes about 120 days. After drying, the grapes are crushed and undergo fermentation at low temperatures for up to 50 days. The wine matures in stainless steel tanks and eventually also in small wooden barrels.
The wine has a garnet color. The bouquet has a wine-like aroma, intense and persistent, with warm hints of cherry. The palate is velvety and slightly bitter, with beautiful notes of cherry and bitter almonds.
This wine pairs wonderfully with red meat and game.