Valpolicella Pasqua 2025
Valpolicella di Pasqua ist ein frischer und saftiger Wein, der unmittelbarste Ausdruck des typischen Veroneser Rotweins. Er wird in historischen Weinbergen aus autochthonen Trauben hergestellt und mit der Absicht, eine große Frische und Frucht zu erhalten, nur wenige Monate im Fass gelagert. Die leuchtend rote Farbe kündigt zarte Aromen von Johannisbeeren, Himbeeren und Kirschen an. Der Schluck ist frisch und rund, gut ausgewogen. Perfekt zu leichtem Fleisch oder schmackhaften ersten Gängen auf Fleischbasis, wie z. B. “Bigoli all'anatra”
The Valpolicella of the family-run Pasqua is a red wine that expresses the fresh and accessible face of the Valpolicella territory. Founded in 1925, the Pasqua winery has established itself over the course of its century-long history as a point of reference for the entire wine sector in the Veneto region, succeeding in combining elements such as quantity, quality and territoriality. The various generations of the Pasqua family have then been adept at keeping up with the times, always embracing an innovative vision.
Pasqua Valpolicella originates from a blend of Corvina (60%), Corvinone (25%), Rondinella (10%) and Croatina (5%) grapes, varieties grown in the Valpolicella area, north-east of Verona. Harvesting takes place around mid-September and the grapes are then vinified in red with 8-10 hours of skin maceration at a temperature of 10 °C. Alcoholic fermentation then takes place in stainless steel tanks, in contact with the skins for 10-12 days, a process followed by the complete malolactic fermentation. The subsequent ageing phase takes place in barriques, containers in which the wine remains for approximately 4 months until final bottling.
The Valpolicella from the Pasqua winery has an intense ruby red colour. The aromatic profile is defined by vivid fruity scents of blackcurrant and raspberry, associated with fine balsamic and spicy memories. The palate shows good structure and balance, with a well-present freshness that gives dynamism to the progression anticipating the round tannin and fruity finish. The producer's own suggestion is to pair this Valpolicella with main courses of red meat or tasty first courses such as risottos with porcini mushrooms or red radicchio.