# Neropasso Maurizio e Martino Biscardo (2019)

- **Producer:** Mabis srl
- **Colour:** red
- **Type:** still
- **Grapes:** Corvinone, Corvina, Cabernet Sauvignon
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €15
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–18 °C
- **Aromas & flavours:** fig, prune, dried fruit, black cherry, raisin, black plum, cloves, chocolate, vanilla, leather, caramel, tobacco, earth

## About this wine

Neropasso Maurizio e Martino Biscardo 2019 is an IGT Veneto red wine from Mabis srl. Its unique character stems from the 'Appassimento' technique, a traditional grape-drying method that concentrates flavors and sugars, a process with roots in Roman winemaking. The Biscardo family, with a winemaking history in Veneto dating back to 1878, applies this ancestral knowledge alongside modern practices. The wine's origin in Veneto, a region with varied soil types including limestone and basalt, contributes to its complexity. The 2019 vintage specifically highlights the deliberate use of the Appassimento method to enhance the wine's profile.

## Interesting facts

- Uses the 'Appassimento' grape drying technique, a method historically reserved for prestigious wines.
- Often referred to as 'Amarone's baby brother' due to the shared winemaking process.
- The Biscardo family has been making wine in Veneto for over 140 years.
- Grapes are hand-picked, with a focus on selecting the best bunches for drying.

## Food pairing

The wine's full body and soft tannins are well-suited to complement the richness of proteins and fats found in red meats and aged cheeses. The wine's inherent fruit concentration can echo the sweetness of slow-cooked dishes or fruit-based accompaniments.

## Wine making process

The production of Neropasso Maurizio e Martino Biscardo 2019 begins with a meticulous harvest, where only the best-selected grape bunches are hand-picked. These chosen bunches are then subjected to the 'Appassimento' technique, laid out in airy rooms to dry and concentrate their sugars and flavors. Following this drying period, the grapes undergo soft pressing. The resulting must is then fermented. Post-fermentation, the wine is aged for several months, with a portion resting in stainless steel tanks and another portion in large oak barrels (Tonneaux) for a duration of six months. This process aims to develop the wine's characteristic depth and complexity.