Valpolicella Pasqua 2025
파스쿠아의 발폴리첼라는 신선하고 육즙이 풍부한 와인으로, 베로나 지역의 전형적인 레드 와인의 즉각적인 표현입니다. 역사적인 포도밭에서 자생 포도로 생산되며, 큰 신선함과 과일 맛을 유지하기 위해 몇 개월만 숙성됩니다. 밝은 붉은 색은 커런트, 라즈베리, 체리의 섬세한 향기를 예고합니다. 맛은 신선하고 둥글며 잘 균형 잡혀 있습니다. 가벼운 고기 요리나 오리 고기를 곁들인 파스타와 잘 어울립니다.
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.