Neropasso Rosso Veronese Mabis

Part of the grapes for this wine are dried before pressing. This method is called "appassimento." It's a unique technique characteristic of winemaking in the Veneto region. Its origins date back to Roman times. The necessary expertise in drying Neropasso grapes is essential for producing an excellent wine. It's a very critical and delicate phase in the winemaking process. The grapes must be perfectly and healthily ripe when they are selected during the manual harvest. Only the softest grapes are chosen, as they are not too densely packed, allowing for air circulation. The grapes are then placed in large, perforated plastic crates. This ensures optimal ventilation. The crates are then stacked in the "fruttaio"—a large, airy room. The grapes are regularly inspected to ensure that the appassimento process is carried out in precisely the right way. The Neropasso Rosso Veneto has an intense, ruby-red color. Its bouquet is spicy, with hints of black cherries and plum compote. Fine and silky on the palate, with gentle tannins on the finish. MUNDUS VINI 2012: Gold Medal