Pasqua Vigneti e Cantine
Valpolicella Ripasso Superiore 2023
| Denomination | DOC Valpolicella Ripasso Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 20% Rondinella, 10% Corvinone, 10% Negrara |
| Aging | Initial ageing in steel, followed by maturation in barrels of various capacities (including barriques) for about 8 months; subsequent ageing in bottle for a further 2–3 months. |
- Name: Valpolicella Ripasso Superiore DOC, dry red wine from Veneto
- Grape blend and alcohol: Corvina 60%, Rondinella 20%, Corvinone 10%, Negrara 10%; 13.5% vol
- Ripasso technique: refermentation on Amarone pomace for greater structure and intensity
- Profile: intense ruby colour; notes of cherry, black cherry, blueberry, liquorice and sweet spices
- Serving and pairings: decant for 1 hour; serve at 16–18 °C; ideal with grilled meats, game, mature cheeses
Description
What kind of wine it is
Valpolicella Ripasso Superiore by Famiglia Pasqua is a still red wine from Veneto with controlled designation of origin, created from a careful blend of Corvina, Rondinella, Corvinone and Negrara grapes. Its structure is defined by the renowned refermentation on Amarone pomace, a process that enhances its body and complexity. In the glass, it appears full and well-constructed, supported by round and velvety tannins that provide an enveloping sip. The balance between ripe fruit notes and toasted hints leads to a long and persistent finish, ideal for pairing with grilled meats and mature cheeses.
Where it comes from
The grapes are grown in Valpantena, located in the eastern part of Valpolicella. This area, historically known as the valley of cherries, offers ideal conditions for the ripening of native grape varieties. This geographical origin gives the wine a clear territorial character, expressed through notes of ripe red fruit and an elegant, composed tannic structure, faithfully reflecting the authentic oenological character of the area.
How it is produced
After crushing and destemming, the must undergoes maceration on the skins for about fifteen days at a controlled temperature. The base wine matures in steel until February, when the Ripasso technique is initiated. This second fermentation on Amarone pomace significantly enriches its body and aromatic intensity. This is followed by eight months of maturation in barrels and barriques, before the final blending and further bottle ageing for several months.
History and Curiosities
Founded in 1925, the Famiglia Pasqua winery enhances the prized grapes of Valpantena, historically known as the “valley of cherries”. This iconic Venetian red is born from the renowned Ripasso technique, a refermentation on the rich Amarone pomace which gives the wine depth and enveloping aromas. The subsequent eight-month maturation in casks and barriques refines its solid and elegant structure. A true symbol of Veronese tradition, this wine has been awarded for its outstanding quality by world-renowned critics such as James Suckling and Luca Maroni.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °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 Ripasso Superiore 2023 |
|---|---|
| Type | Red green still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 60% Corvina, 20% Rondinella, 10% Corvinone, 10% Negrara |
| Country | Italy |
| Region | Veneto |
| Vendor | Pasqua Vigneti e Cantine |
| Story | History and Curiosities Founded in 1925, the Famiglia Pasqua winery enhances the prized grapes of Valpantena, historically known as the "valley of cherries". This iconic Venetian red is born from the renowned Ripasso technique, a refermentation on the rich Amarone pomace which gives the wine depth and enveloping aromas. The subsequent eight-month maturation in casks and barriques refines its solid and elegant structure. A true symbol of Veronese tradition, this wine has been awarded for its outstanding quality by world-renowned critics such as James Suckling and Luca Maroni. |
| Origin | Valpantena, zona orientale della Valpolicella |
| Fermentation temperature | 20-24 °C |
| Fermentation | Approximately 15 days |
| Production technique | Ripasso technique (refermentation on exhausted Amarone pomace) |
| Wine making | After crushing and destemming, maceration on the skins for about 15 days at a controlled temperature (20–24 °C) with pump-overs; initial ageing in stainless steel until February; Ripasso technique with refermentation on the spent Amarone grape skins; then maturation in barrels of various capacities (including barriques) for several months, final blending and further ageing in bottle for 2–3 months. |
| Aging | Initial ageing in steel, followed by maturation in barrels of various capacities (including barriques) for about 8 months; subsequent ageing in bottle for a further 2–3 months. |
| Total acidity | 5.67 gr/L |
| PH | 3.3 |
| Residual sugar | 7.99 gr/L |
| Allergens | Contains sulphites |