Pasqua, Amarone della Valpolicella DOCG

DOCG (Denominazione di Origine Controllata e Garantita)

Valpolicella, Veneto, Italy

Corvina (65%), Rondinella (25%), Corvinone (5%), Negrara (5%).

Still Red Wine

The deep ruby colour of this Amarone DOCG reflects the intense concentration achieved through appassimento. It delivers the typical burst of blackberries, dark cherry and plum.

Beyond the traditional dark fruit flavours there are intriguing notes of dark and charred wood and chocolate which hint at the wine's richness.

Silky tannins, a hallmark of well-made Amarone, ensure a smooth and full-bodied experience. High alcohol and bold character as is expected from this well-known Italian flag carrier.

15% ABV (Alcohol by Volume)

The Corvina (65%), Rondinella (25%), Corvinone (5%), Negrara (5%) grapes are hand-picked in September, carefully selected and then laid to dry in local traditional Valpolicella drying lofts.

After three months the grapes have partially rosined and lost about 25-30% of their initial weight, concentrating their substances sugars and aromas.

After undergoing pressing in mid-January, the sugar rich must undergoes alcoholic fermentation in steel vats in a controlled environment for approximately one month.

Punching down is performed to regularly stir the must and encourage extraction of colour and tannin.

Once fermentation is over, the wine is transferred to French oak barrels where the wine matures for a minimum of 2 years.

Pasqua, Vigneti e Cantine, Verona, Italy

Braised meats: The richness and high alcohol content of Amarone can stand up to slow-cooked meats like braised beef short ribs, osso buco, or lamb shanks.

Game meats: The bold character of Amarone complements the gaminess of venison, wild boar, or duck.

Strong cheeses: Aged cheeses like Parmigiano Reggiano, Pecorino Romano, or Gorgonzola can hold their own against the intensity of this Amarone.

Awards:
2018: James Suckling – 92 points

18°-20° C

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