Pasqua Vigneti e Cantine
Cascina San Vincenzo Valpolicella Ripasso Superiore 2019
| Denomination | DOC Valpolicella Ripasso Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 30% Corvinone, 10% Rondinella |
| Aging | After racking and cleaning, the product is transferred into barriques and tonneaux of various capacities; after about 9 months it is blended and bottled to mature for a further 2-3 months. |
- Origin: Valpantena, Veneto, 13.5% vol; Valpolicella Ripasso DOC Superiore.
- Grape variety and format: Composed of 60% Corvina, 30% Corvinone, 10% Rondinella; 0.75 litre bottle.
- Ripasso technique: Refermented on Amarone grape skins for greater structure and complexity.
- Profile: Deep ruby with garnet highlights; aromas of red fruits and balsamic notes.
- Pairings: Ideal with meats and mature cheeses; serve at 18-20°C after 1 hour of decanting.
Description
What kind of wine it is
Cascina San Vincenzo Valpolicella Ripasso Superiore is an organic red wine and vegan, produced by Pasqua. Made from a blend of Corvina, Corvinone and Rondinella, it displays an intense ruby red colour with garnet highlights. On the nose, clear notes of red fruits and strawberry emerge, accompanied by subtle balsamic and herbal hints. On the palate, it offers good body and excellent balance, blending soft tannins with floral and vanilla nuances, for a long and harmonious finish.
Where it comes from
This Valpolicella Ripasso Superiore originates in Veneto, in the renowned Valpantena area. The vineyards stretch across clay and limestone soils, an ideal composition to enhance fruit concentration and support the wine's structure. These characteristics highlight the typical identity of Veronese reds, ensuring a solid structure. The result is a wine with a bold character, perfect paired with rich first courses, grilled meats and mature cheeses.
How it is produced
After destemming, fermentation involves about fifteen days of maceration at a controlled temperature. In February, the wine kept in steel undergoes the ripasso technique, carrying out a second fermentation on the Amarone pomace. This crucial step greatly enriches its structure and extract. Ageing continues in barrels for about nine months, finishing with a further period of rest. This process imparts a delicate toasted note that enhances the sip.
History and Curiosities
Born in Valpantena, the organic project Cascina San Vincenzo reflects the deep commitment to sustainable agriculture of the historic winery founded by the Pasqua family in 1925. The identity of this elegant red wine takes shape through the ripasso technique, thanks to refermentation on the Amarone grape skins, which gives the wine extraordinary structural complexity. Signed by oenologist Carlo Olivari, the 2019 vintage combines authentic Venetian tradition with refined stylistic innovation, awarded 90 points by James Suckling.
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.
-
2019
2One of the most prestigious wine guides in Italy.
Tasting notes
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 |
| Story | History and Curiosities Born in Valpantena, the organic project Cascina San Vincenzo reflects the deep commitment to sustainable agriculture of the historic winery founded by the Pasqua family in 1925. The identity of this elegant red wine takes shape through the ripasso technique, thanks to refermentation on the Amarone grape skins, which gives the wine extraordinary structural complexity. Signed by oenologist Carlo Olivari, the 2019 vintage combines authentic Venetian tradition with refined stylistic innovation, awarded 90 points by James Suckling. |
| Origin | Valpantena |
| Soil composition | Clayey and calcareous |
| Fermentation temperature | 20–24 °C |
| Fermentation | 15 days |
| Production technique | Ripasso technique (refermentation of Valpolicella on Amarone pomace) |
| Wine making | After crushing and destemming, fermentation and maceration on the skins for 15 days with pump-overs and temperature control at 20–24 °C; resting in steel tanks until February, then refermentation on the Amarone pomace; ageing in barriques and tonneaux for about 9 months, followed by 2–3 months of bottle ageing. |
| Aging | After racking and cleaning, the product is transferred into barriques and tonneaux of various capacities; after about 9 months it is blended and bottled to mature for a further 2-3 months. |
| Total acidity | 5.52 gr/L |
| PH | 3.27 |
| Residual sugar | 6.95 gr/L |
| Allergens | Contains sulphites |