Intense ruby red in the glass, and garnet with ageing. Spicy bouquet with hints of cherry, black cherry and plum compote. Fine and velvety palate, persistent, with soft tannins on the finish.

This Neropasso is produced with Corvinone, Corvina and Cabernet grapes, with the typical “appassimento” method. 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.

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 is slightly wilted before the soft pressing. The wine is then aged partly in steel tanks and partly in Tonneaux.

Food Pairing: Recommended with Pasta, white and red meats, fresh and aged cheeses.