Amarone delle Valpolicella Classico DOCG - Biscardo

The Biscardo Amarone delle Valpolicella Classico is a first-class red wine in a glass. It offers a wonderfully dense, ruby red color. If you tilt the glass slightly, you can see a transition in color towards garnet red at the edges of this barrel-aged wine. After the first swirl, this red wine reveals a high viscosity, which can be seen in church windows at the edge of the glass. This Italian cuvée flatters the glass with wonderfully expressive notes of plums, prunes, black cherries and morello cherries. There are also hints of other fruits.

This dry red wine from Biscardo is perfect for wine drinkers who like it absolutely dry. The Amarone delle Valpolicella Classico comes very close to this, as it was vinified with just 8 grams of residual sugar. On the palate, this powerful red wine is characterized by an incredibly velvety texture. The Amarone delle Valpolicella Classico is extraordinarily fresh and lively on the palate thanks to its distinctive fruit acidity. On the finish, this red wine from the Veneto wine-growing region impresses with good length. Once again, there are hints of plum and black cherry.

Vinification of the Biscardo Amarone delle Valpolicella Classico

This powerful red wine from Italy is made from the Corvina, Molinara and Rondinella grape varieties. The Amarone delle Valpolicella Classico is an Old World wine through and through, as this Italian wine exudes an extraordinary European charm that clearly underlines the success of wines from the Old World. After the harvest, the grapes are immediately taken to the winery. Here they are selected and carefully crushed. Fermentation then takes place in stainless steel tanks and small wooden barrels at controlled temperatures. Once it has finished, the Amarone delle Valpolicella Classico can continue to harmonize on the fine lees for a few months.

Dining recommendations for the Biscardo Amarone delle Valpolicella Classico

This red wine from Italy is best enjoyed at a temperature of 15 - 18°C with lamb ragout with chickpeas and dried figs, stuffed peppers or duck breast with sugar snap peas.

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