Beschreibung
The Cascina San Vincenzo project represents a new step by Pasqua winery towards sustainable cultivation and production processes for the two principal wines of the Valpolicella tradition: Amarone and Valpolicella. The regal elegance of these wines is the most characteristic expression of the vineyard, its cultivation and the winemaking style. It is nature in continual evolution.
Auszeichnungen

Parfüm

Farbe

Geschmack
Servieren bei:
18 - 20 °C.
Langlebigkeit:
10 – 15 Jahre
Dekantierzeit:
1 Stunde

- Gründungsjahr: 1925
- Oenologe: Carlo Olivari
- Flaschen produziert: 12.800.000
- Hektar: 322


Name | Pasqua Cascina San Vincenzo Amarone della Valpolicella 2017 |
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Type | Rotwein ökologisch still |
Denomination | Amarone della Valpolicella DOCG |
Vintage | 2017 |
Size | 0,75 l |
Alcohol content | 15.0% nach Volumen |
Grape varieties | 60% Corvina, 30% Corvinone, 10% Rondinella |
Country | Italien |
Region | Venetien |
Vendor | Pasqua Vigneti e Cantine |
Origin | Valpantena, organic agriculture |
Soil composition | Calcareous, clayey. |
Harvest | The grapes are harvested by hand in mid-September and placed to dry in the drying loft for about 3 months where the bunches lose about 25-30% of their weight and substances in the grapes become concentrated. |
Wine making | After pressing, alcoholic fermentation in steel vats takes place for around 25-30 days at a controlled temperature. Continuous punching down is carried out to encourage extraction of colour and tannin. |
Aging | When finished, the wine is transferred to French oak barrels where the malolactic fermentation takes place that gives softness to the wine. After about 18-20 months of ageing, the wine is bottled and aged for a further 4 months. |
Total acidity | 5.73 gr/L |
PH | 3.47 |
Residual sugar | 5.97 gr/L |
Allergens | Contains sulphites |