Neropasso (ACTIEPRIJS)


Excl. BTW: €7,68

Prijs in spaarpunten: 40

Excl. BTW:
Prijs in spaarpunten:
75 cl
3-4 werkdagen
Cantina Mabis Biscardo


Regio: Veneto 

Wijnhuis: Cantina Mabis 

Alcohol: 13,5%

Druif: Corvinone - Corvina - Cabernet Sauvignon 

Intens robijnrood.  Kruidig boeket met hints van kersen, zwarte kersen en pruimencompote. Zachte tannines in de afdronk. 

Allrounder, te genieten bij pasta, wit en rood vlees, stoverij en Aziatische gerechten. 

Cantina Mabis is nog steeds in handen van de erfgenamen van oprichter Terence Biscardo (1878). Maurizo en Martino maken er een erezaak van om te blijven innoveren in hun voortdurende verbetering van de kwaliteit van hun wijnen.

Voor het wijnmakingsproces laten we graag Biscardo aan het woord

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.

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.

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.