Qualification: Rosso Passito del Veneto IGT
Grapes: Corvina, Corvinone, Rondinella and a small percentage of other ancient vines.
Alcohol: 16% vol
Size: 75 cl
Production and and ageing: After manual harvesting, with careful selection of the best bunches, the grapes are delicately placed in wooden boxes (plateaux), where they will rest for more than sixty days. Here they lose up to 40% of their initial weight. Once pressed and de-stemmed, they ferment in small steel tanks where the must is worked for about 30 days through pumping over, delestage and a long submerged cap maceration, which allows to minimize the risk of bacterial contamination and have an optimal extraction of polyphenolic substances and pleasant tannins on the palate. Subsequently, the wine remains in concrete for a year, then it passes into large barrels for about another year. Finally, a long aging in bottle of at least 2 years follows.
Service temperature: 17 - 18 ° C
The most incredible feature that you notice when tasting Beso is its smoothness. In fact, despite the 16.5% alcohol content and a well-structured body, it can be enjoyed pleasantly. It is the long aging in the bottle that gives this characteristic and the elegance that distinguish it. Dominating the complex bouquet of Beso are not the typical aromas deriving from wood, but ripe red fruit and jam, in particular cherry, black cherry and plum, but also ethereal and spicy notes, with a pleasant presence of bitter almond. Finally, in the mouth it is well rounded, without sharpness, persistent; its sweet and natural tannins perfectly balance the body, making it harmonious, elegant and enveloping.
Main courses with robust roasts, meat and game birds and fur in any form, suggested for aged cheeses or sipped in company or in meditation outside the meal; it is enhanced in large crystal glasses.