Pasqua Vigneti e Cantine
Pasqua Cascina San Vincenzo Valpolicella Ripasso Superiore 2019
| Denomination | Valpolicella Ripasso DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 30% Corvinone, 10% Rondinella |
| Aging | After decanting, the wine is transferred to barriques and tonneaux of various capacities where it remains for 9 months before assembling and bottled where it matures for another 2-3 months. |
Description
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.
Awards
-
2019
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2019
92/100
One of the most prestigious wine guides in Italy.
Perfume
Color
Taste
Serve at:
18 - 20 °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 | Pasqua Cascina San Vincenzo Valpolicella Ripasso Superiore 2019 |
|---|---|
| Type | Red organic still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 60% Corvina, 30% Corvinone, 10% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Pasqua Vigneti e Cantine |
| Origin | Valpantena, organic agriculture |
| Soil composition | Calcareous, clayey. |
| Wine making | After pressing and destemming, fermentation and maceration follows for 15 days with remontages at a controlled temperature of 20-24°C. Placed in steel tanks until February, the wine is then left on the skins of the Amarone where it ferments again according to traditional "Ripasso method". This enhances the structure and lends notes of Morello cherry and red fruits. |
| Aging | After decanting, the wine is transferred to barriques and tonneaux of various capacities where it remains for 9 months before assembling and bottled where it matures for another 2-3 months. |
| Total acidity | 5.52 gr/L |
| PH | 3.27 |
| Residual sugar | 6.95 gr/L |
| Allergens | Contains sulphites |
