Pasqua Amarone della Valpolicella 2017  Front Label
Pasqua Amarone della Valpolicella 2017  Front LabelPasqua Amarone della Valpolicella 2017  Front Bottle Shot

Pasqua Amarone della Valpolicella 2017

  • JS92
750ML / 15% ABV
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  • RP92
  • JS91
  • WE93
  • RP92
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750ML / 15% ABV

Winemaker Notes

This is a wine of great class, appreciated by enthusiasts for its majestic style and complexity. A deep red in color, it has an expansive bouquet with aromas of blackberries, cherries and violets. On the palate it displays spicy tones reminiscent of chocolate and freshly roasted coffee, as well as vanilla notes from its long maturation in wood. The mouthfeel is velvety and well-balanced with gentle tannins and a long finish.

Critical Acclaim

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JS 92
James Suckling
Aromas of black currants with some dried-fruit character, as well as vanilla-pod and spice. Full-bodied with a tight, focused palate and lots of oaky tannin and flavor. Bright, currant and spice finish. Give it some time to integrate better. Best from 2023.
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Pasqua

Pasqua

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Pasqua, Italy
Pasqua  Winery Video

Pasqua Vigneti e Cantine was born of the Family’s love for Valpolicella. In its almost centennial existence, the company is now the #1 private producer of wines in Northern Italy. Famiglia Pasqua is locaed in Verona and produces premium and unique Italian wines. In its storied existence, the company has obtained international recognition with its wines, which are synonymous with the great wine-producing tradition of the region. Tradition, innovation, quality and passion are the values handed down from generation to generation by the Pasqua family. 

Three generations of people with a Veronese heart and an international soul, sharing the same great passion: viticulture and the production of unique wines from Veneto as well as other great Italian wine regions. Beginning in 1925, the first generation of the Pasqua brothers came to Verona and established a new business devoted to the trade of wines from their homeland, Apulia. Along with wine trade, they decided to start a winery. Within a few years, with the acquisition of new vineyards in the Verona area, the company progressively gained importance and visibility. During the sixties the second generation of the family entered the business, bringing about an opening to export and an orientation toward quality. The addition of an agricultural estate in the eighties and innovative research center for vines, grafting techniques and vineyards. In the mid 2000’s the company made a huge investment with the creation of a new headquarters and manufacturing plant in San Felice, in the heart of the family vineyards.

Now the third generation, composed by Riccardo, Alessandro, Cecilia and Giovanni, started to lead the company, the international market reached new heights, with the foundation of Pasqua USA in New York. The company now sells wine in 40 US States & 60 countries worldwide.

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Valpolicella Wine

Veneto, Italy

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Among the ranks of Italy’s quintessential red wines, Valpolicella literally translates to the “valley of cellars” and is composed of a series of valleys (named Fumane, Marano and Negrare) that start in the pre-alpine Lissini Mountains and end in the southern plains of the Veneto. Here vineyards adorn the valley hillsides, rising up to just over 1,300 feet.

The classification of its red wines makes this appellation unique. Whereas most Italian regions claim the wines from one or two grapes as superior, or specific vineyards or communes most admirable, Valpolicella ranks the caliber of its red wines based on delimited production methods, and every tier uses the same basic blending grapes.

Corvina holds the most esteem among varieties here and provides the backbone of the best reds of Valpolicella. Also typical in the blends, in lesser quantities, are Rondinella, Molinara, Oseleta, Croatina, Corvinone and a few other minor red varieties.

Valpolicella Classico, the simplest category, is where the region’s top values are found and resembles in style light and fruity Beaujolais. The next tier of reds, called Valpolicella Superiore, represents a darker and more serious and concentrated expression of Valpolicella, capable of pairing with red meat, roast poultry and hard cheeses.

Most prestigious in Valpolicella are the dry red, Amarone della Valpolicella, and its sweet counterpart, Recioto della Valpolicella. Both are created from harvested grapes left to dry for three to five months before going to press, resulting in intensely rich, lush, cerebral and cellar-worthy wines.

Falling in between Valpolicella Superiore and Amarone is a style called Valpolicella Ripasso, which has become immensely popular only since the turn of the century. Ripasso literally means “repassed” and is made by macerating fresh Valpolicella on the pressed grape skins of Amarone. As a result, a Ripasso will have more depth and complexity compared to a regular Superiore but is more approachable than an Amarone.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

NDF259806_2017 Item# 864755

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