The Pasqua Family - A Valpolicella Celebration: 6 May 2022.
Pasqua is an historical and iconic winery located in Verona - Italy, founded back in 1925, and after 97 years still completely family owned and run. Though recently the family business has undergone a restructuring, with a change in the mix of family ownership. Pasqua had been evenly divided amongst the family’s second generation. But since around 2010, there has been a long and steady process to refocus the business, developing new wines and re-energizing the culture. In February 2016 Riccardo Pasqua along with his father Umberto finalised a change in ownership, resulting in a majority ownership of the winery.
So you have Umberto Pasqua (President) - Riccardo (Global CEO), his brother Alessandro (vice-president of the North American market), Cecilia Pasqua (Export, Marketing & Operations) - and their cousin Giovanni Nordera (Chief Winemaker)
Pasqua’s detailed tapestry of vineyards are situated in the heart of Veneto, planted with traditional varietals located between the floating city of Venice and the charming Lake Garda. Verona is a Roman founded city and the capital of ‘Valpolicella’, and one of the most acclaimed Italian wine regions.
The following feature article puts a spotlight on six red wines from within the Pasqua Family stables - sourced from this stunning region. With an additional focus on ‘Amarone’ a crown jewel in their family of wines.
If you speak with Giovanni, he will tell you that they craft ‘old world’ wines that respect tradition, though with a ‘new world’ elegance. Pasqua has definitely lifted the presentation of their wines from packaging, marketing and the finish of the wine inside the bottle. Celebrating the regions wine history and traditional varietal resources that are second-to-none, able to make complex, diligent wines, that are appealing to the next generation of wine enthusiasts.
Pasqua ‘Black Label’ Valpolicella Ripasso DOC 2019
Grape Varietals: 60% Corvina, 20% Rondinella, 10% Corvinone & 10% Negrara
Growing Region: Valpantena, Verona - Italy
Chief Winemaker: Giovanni Nordera
4 Stars ★★★★
Fermentation was at around 25-26°C with pump-overs every 8 hours to extract colour and tannins. This base wine was put into tank until February, then placed onto the dried, pressed skins from the 'Amarone' wine - where it ferments again, enhancing the structure, character and aroma of the wine, according to the 'Ripasso' method (to repass). The wine is drained off and transferred to oak barriques for a few months before bottling. Then aged in bottle for 2-3 months before release.
• Attractive and inviting berry and spice aromas. These all carry through onto the medium weight palate showcasing ripe cherries, with highlights of blueberries and currants, along with a liquorice note, the deft tannins and simple oak structure all lead to a bright off-dry finish.
• Mild decanting & serve between 15°- 17°C : 13.5% Alc. - Residual Sugar 9g/L : Cellar 3-5 years : *Retail - NZ$34.99
Pasqua ‘Black Label’ Amarone della Valpolicella DOCG 2016
Grape Varietals: 65% Corvina, 25% Rondinella, 5% Corvinone & 5% Negrara
Growing Region: Valpantena, Verona - Italy
Chief Winemaker: Giovanni Nordera
4 Stars ★★★★
Hand harvested bunches were allowed to dry for about 3-4 months. Fermentation was in stainless steel tanks for around 25-30 days. Continuous punching down was carried out to extract colour and tannins. Then transferred to French oak barrels for malolactic fermentation giving softness and depth to the wine, in oak for around 18 months, then bottle ageing before release.
• In your glass you will have a deep red colour with a soft hue. On the inviting nose, you have elevated, decisive aromas of ripe summer fruits like blackberries and dark cherries, mocha-chocolate, dried spices, toast and tobacco notes along with a hint of vanilla. The palate is broad, nicely balanced, infused tannins and oak, with a lingering off-dry finish.
• Mild decanting & serve between 15°- 17°C : 15% Alc. - Residual Sugar 8g/L : Cellar 5-6 years : *Retail - NZ$64.99
Famiglia Pasqua Valpolicella ‘Ripasso’ Superiore DOC 2019
Grape Varietals: 60% Corvina, 20% Rondinella, 10% Corvinone & 10% Negrara
Growing Region: Valpantena, Verona - Italy
Chief Winemaker: Giovanni Nordera
4 Stars ★★★★
Traditional fermentation at 25-26°C with regular pump-overs 3 times a day to extract colour and tannins. This base wine was placed in tank until February, then poured onto the dried skins of the 'Amarone' wine - where it fermented again, lifting palate structure, character and earthy aromas, according to the 'Ripasso' method. The wine is drained off and transferred to oak barriques for a few months before bottling. Plus aged in bottle for 2-3 months before release.
• Enticing aromas of ripe summer berries and dried spice. These lead you to a medium weight palate expressing morello cherries, with ripe plums, along with a thin seam of mocha-coffee and subtle, silky tannins and deft oak structure all wrapped up in an appealing dynamic off-dry finish.
• Mild decanting & serve between 15°- 17°C : 13.5% Alc. - Residual Sugar 8.5g/L : Cellar 4-5 years : *Retail - NZ$35.99
Famiglia Pasqua ‘Amarone della Valpolicella’ DOCG 2016
Grape Varietals: 65% Corvina, 25% Rondinella, 5% Corvinone & 5% Negrara
Growing Region: Valpantena, Verona - Italy
Chief Winemaker: Giovanni Nordera
5 Stars ★★★★★
The hand harvested bunches laid down to dry for 120 days. Fermentation in steel tanks for around 25-30 days. Regular punching down & pumping-over to extract colour and tannins. Then transferred to French oak for malolactic fermentation, giving softness and breadth. After 18-20 months of ageing, the wine was bottled and aged for a further 4 months before release.
• In your glass you will have an intense, deep red colour with magenta hue. The beguiling nose has hypnotic aromas of wild fruits like blueberries, plums, dark cherries, oriental spices, along with cacao, tobacco and vanilla. The fully engaging mouthfeel has a velvety texture, with silky tannins and an aftertaste of morello cherries on a persistent finish.
• Medium decanting & serve between 15°- 17°C : 15% Alc. - Residual Sugar 8.5g/L : Cellar 7-8 years : *Retail - NZ$89.99
Villa Borghetti ‘Amarone della Valpolicella’ Classico DOCG 2017
Grape Varietals: 65% Corvina, 25% Rondinella & 10% Negrara
Growing Region: Valpantena, Verona - Italy
Chief Winemaker: Giovanni Nordera
4 Stars ★★★★
Hand harvested bunches are left to raisin in wooden trays for 3-4 months. At the end of January the grapes are pressed and ferment slowly for 30 days. Around 70% of the wine is transferred in traditional oak barrels, where the wine ages for about 16 months before tasting and bottling, then aged in bottle before being release.
• A glowing garnet red colour will fill your generous glass. On the intense nose you have generous aromas of wild berries and dark cherries, along with dried spices infused with cacao and freshly roasted coffee, and a smooth vanilla nuance from time in oak. The palate it is warm, engaging and well-balanced, with deft tannins, and those morish semi-dried grapes emerge on the off-dry finish.
• Mild decanting & serve between 15°- 17°C : 15% Alc. - Residual Sugar 9g/L : Cellar 5-7 years : *Retail - NZ$79.99
Cecilia Beretta ‘Terre di Cariano’ Amarone della Valpolicella Riserva DOCG 2013
Grape Varietals: 60% Corvina, 25% Rondinella, 5% Corvinone, 5% Croatina & 5% Oseleta
Growing Region: Valpantena, Verona - Italy
Chief Winemaker: Giovanni Nordera
4½ Stars ★★★★☆
The grapes are hand-harvested and dried in trays for around 120 days. After gentle crushing, fermentation is kick-started in stainless steel tanks for about 1 month. With regular hand-plunging to release good colour and structure. Around 70% of the wine is transferred to French oak and Italian cherry wood 'barrels' with the remaining in tank. After ageing for about 24 months in wood, the wine is racked to steel tanks and then bottled.
• Now with age, in your glass you will have a garnet, mahogany colour and soft hue. But it still has an intense aromas of wild berries, blackberry jam and dried spice notes highlighted by dark cacao and tobacco smoke. The well-balanced mature palate is rich though now silky smooth, with dovetailed tannins, and a rewarding finish.
• Respectful decanting & serve between 15°- 17°C : 15.5% Alc. - Residual Sugar 9g/L : Cellar 4-5 years : *Retail - NZ$95.99
*(prices, vintages & availability will vary by outlet & country)
Recent Pasqua Wine Reviews:
