Denominazione di origine controllata superiore

Soil
Limestone and clay.

Vinification
The best bunches are selected and harvested with care. After crushing and destemming, maceration follows on the skins for 15 days, with remontages and fermentation at a controlled temperature of 20-24° C. After resting in steel tanks until February, the product is then placed on the used skins of the Amarone. This fermentation enhances the structure and aroma of the wine. After racking and cleaning, the wine is transferred to barriques of various capacities. After 12 months, it is blended and allowed to age in the bottle for another 6 months.

Tasting Notes
Deep red in colour, it presents on the nose with intense aromas of marasca cherry,
blueberry and currants followed by notes of liquorice and toasting. Rich, round
and smooth on the palate with “chocolatey” tannins, well-balanced and persistent.

Food pairings
It pairs well with the savoury first course dishes of the Veneto region such as
porcini or radicchio risotto, red meat and ripened cheeses. Serve at 16-18° C.

Cecilia Beretta
Through Cecilia Beretta, Famiglia Pasqua aims to recapture the force and
personality of the traditional wines of the Valpolicella and Soave areas, which are
the precious products of a unique and original history and culture.