Pasqua Vigneti e Cantine
Valpolicella 2023
| Denomination | DOC Valpolicella |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 25% Corvinone, 10% Rondinella, 5% Croatina |
| Aging | After malolactic fermentation, it is transferred to barriques where it matures for a few months before being bottled. |
Description
Still red wine, 12.5% ABV, produced by Pasqua Vigneti e Cantine in Veneto. 0.75 L bottle, 2023 vintage. A Valpolicella that celebrates the winemaking tradition of the Pasqua family, founded in 1925. The wine is fresh with aromas reminiscent of red fruits such as currants and raspberries. On the palate, it has a good structure, round and well-balanced with notes of red fruit. Harvested in mid-September, the grapes are pressed and then left to macerate for 8 hours at 10°C. Temperature-controlled fermentation follows for 10-12 days, with continuous pumping over to facilitate the extraction of coloring substances. Aged in barrique for several months before bottling.
Tasting notes
Perfume
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1925
- Oenologist: Carlo Olivari
- Bottles produced: 12.800.000
- Hectares: 322
Today, working alongside President Umberto are his sons Riccardo, CEO, and Alessandro, President of Pasqua USA. With the presentation of the Pasqua House of the Unconventional manifesto, today the winery aims to be a laboratory of research, a space for comparison where quality and creativity are the protagonists. Read more
| Name | Famiglia Pasqua Valpolicella 2023 |
|---|---|
| Type | Red green still |
| Denomination | Valpolicella DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 60% Corvina, 25% Corvinone, 10% Rondinella, 5% Croatina |
| Country | Italy |
| Region | Veneto |
| Vendor | Pasqua Vigneti e Cantine |
| Harvest | Mid-September. |
| Wine making | The grapes are pressed and then left to macerate for 8 0 hours at 10 °C. This is followed by temperature-controlled fermentation for 10 2 days, where continuous pumping over is carried out to aid extraction of the colouring substances. |
| Aging | After malolactic fermentation, it is transferred to barriques where it matures for a few months before being bottled. |
| Total acidity | 5.7 gr/L |
| PH | 3.3 |
| Residual sugar | 6.5 gr/L |
| Allergens | Contains sulphites |