Pasqua Vigneti e Cantine
Amarone della Valpolicella 2021
| Dénomination | DOCG Amarone della Valpolicella |
|---|---|
| Format de la bouteille | 0,75 l |
| Titre alcoolique | 15.0% par volume |
| Zone | Veneto (Italy) |
| Cépages | 65% Corvina, 25% Rondinella, 5% Corvinone, 5% Negrara |
| Vieillissement | Malolactic fermentation in French oak barriques, followed by ageing in barriques for 18-20 months and a further 4 months in bottle. |
- Vintage and alcohol content: 2020, 15% vol; Amarone della Valpolicella DOCG
- Grape varieties: Corvina 65%, Rondinella 25%, Corvinone 5%, Negrara 5%
- Production method: drying for 120 days, fermentation in steel, maceration for 30-50 days
- Ageing: French oak barriques for 18-20 months, followed by 4 months in bottle
- Aromas and pairings: cherry and blueberry, cocoa and vanilla; ideal with grilled meats and cheeses
Description
What kind of wine it is
The Amarone della Valpolicella by Pasqua is a prestigious red wine from Veneto, created from a meticulous blend of Corvina, Rondinella, Corvinone and Negrara. This wine displays a warm and elegant profile, characterised by silky tannins and a deep persistence. Produced through the drying of the grapes, it offers intense aromas of blackberry, blueberry and cherry, enriched by hints of cocoa, tobacco and vanilla from its time in wood. On the palate, it is velvety and enveloping, making it an excellent match for grilled meats, mature cheeses and Asian cuisine dishes.
Where it comes from
Production originates in Veneto, in the renowned Valpantena subzone, in the province of Verona. The vineyards stretch between 100 and 500 metres above sea level, benefiting from the climate tempered by breezes from Lake Garda. The roots sink into calcareous, clay and pebbly soils, a composition that ensures excellent depth of flavour and a solid structure to the wine. These pedoclimatic characteristics perfectly enhance the intense profile and smoothness that distinguish Amarone della Valpolicella.
How it is produced
The bunches, harvested entirely by hand, rest in the drying room for about one hundred and twenty days following the appassimento technique, which naturally concentrates the structural and aromatic components. After pressing, fermentation takes place in stainless steel tanks at a controlled temperature, with frequent punching down to encourage phenolic extraction. Once maceration and malolactic fermentation are complete, the wine undergoes a slow maturation in French oak barrels for a period of eighteen to twenty months, achieving remarkable aromatic complexity before being released to the market.
History and Curiosities
The excellence of the Pasqua family is revealed in this majestic Amarone della Valpolicella DOCG 2020, born in the prestigious Valpantena area. The grapes, hand-picked, undergo a slow drying process of 120 days which wonderfully concentrates their aromas and flavours. The meticulous ageing in French oak barriques for 18-20 months gives the wine extraordinary complexity, enriched by sweet notes of vanilla. A work that has won multiple awards from international critics, offering a velvety and enveloping sip, perfect for accompanying fine dining.
Note de dégustation
Parfum
Couleur
Goût
Servir à :
18 - 20 °C
Longévité :
10 - 15 years
Temps de décantation :
1 hour
- Année de création: 1925
- Oenologue: Carlo Olivari
- Bouteilles produites: 12.800.000
- Hectares: 322
| Nom | Pasqua Amarone della Valpolicella Famiglia Pasqua 2021 |
|---|---|
| Type | Red green still |
| Dénomination | Amarone della Valpolicella DOCG |
| Millésime | 2021 |
| Format | 0,75 l |
| Teneur en alcool | 15.0% par volume |
| Cépages | 65% Corvina, 25% Rondinella, 5% Corvinone, 5% Negrara |
| Pays | Italy |
| Région | Veneto |
| Fournisseur | Pasqua Vigneti e Cantine |
| Histoire | History and Curiosities The excellence of the Pasqua family is revealed in this majestic Amarone della Valpolicella DOCG 2020, born in the prestigious Valpantena area. The grapes, hand-picked, undergo a slow drying process of 120 days which wonderfully concentrates their aromas and flavours. The meticulous ageing in French oak barriques for 18-20 months gives the wine extraordinary complexity, enriched by sweet notes of vanilla. A work that has won multiple awards from international critics, offering a velvety and enveloping sip, perfect for accompanying fine dining. |
| Origine | Valpantena |
| Climat | Mild and dry winter, disturbed and rainy spring, summer with moderate temperatures without extremes and ideal water supply; harvest in the second half of October with dry and warm weather. |
| Composition du sol | Calcareous, clayey and pebbly |
| Récolte | Manual harvesting in mid-September; grape harvest in the second half of October |
| Fermentation | Approximately 25-30 days |
| Technique de production | Appassimento method (grapes dried/air-dried), followed by crushing, fermentation and maceration on the skins |
| Vinification | After crushing, alcoholic fermentation takes place in stainless steel for about 25-30 days at a controlled temperature, with frequent punching down; pressing and maceration on the skins; malolactic fermentation in French oak barriques; ageing in barriques for 18-20 months and a further 4 months in bottle. |
| Vieillissement | Malolactic fermentation in French oak barriques, followed by ageing in barriques for 18-20 months and a further 4 months in bottle. |
| Acidité totale | 5.9 gr/L |
| PH | 3.45 |
| Sucres résiduels | 7.8 gr/L |
| Allergènes | Contient des sulfites |