Pasqua Vigneti e Cantine
Cascina San Vincenzo Amarone della Valpolicella 2018
| Denomination | DOCG Amarone della Valpolicella |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 30% Corvinone, 10% Rondinella |
| Aging | Aged for approximately 18–20 months in French oak barriques, followed by around 4 months of bottle ageing. |
- Type and origin: Organic red wine Amarone della Valpolicella DOCG, Valpantena area (Veneto)
- Vintage and alcohol content: Harvest 2018, 15% vol, 0.75 litre bottle
- Production: Hand-picked grapes, 3 months drying, fermentation in steel at 20–22°C
- Aromatic profile: Notes of morello cherry, leather, tobacco, dark chocolate and vanilla
- Tasting and serving: Firm tannins, persistent finish; serve at 18–20°C, decant for 1 hour
Description
What kind of wine it is
Cascina San Vincenzo Amarone della Valpolicella by Pasqua is a still organic red wine with a full-bodied character. This blend combines Corvina, Corvinone and Rondinella to create an intense profile, supported by firm yet velvety tannins and lively freshness. On the nose, clear notes of morello cherry and undergrowth emerge, enriched by complex spicy hints of tobacco, leather and dark chocolate. On the palate, the texture reveals a crisp consistency, accompanied by slightly smoky nuances that lead to a long and persistent finish.
Where it comes from
This Amarone is crafted in Valpantena, a specific subzone of Veneto historically dedicated to viticulture. The vine roots delve into limestone and clay soils, a geological matrix essential for giving the wine its pronounced structure and defining its tannic texture. The interaction with the local microclimate shapes a wine with a garnet red colour, capable of blending well-defined ripe fruit with elegant tertiary developments. The region ensures a constant balance of flavour, translating the natural environment into a deep aromatic imprint.
How it is produced
The process begins in mid-September with the manual harvesting of the grape bunches, which are laid out in a drying room for a three-month withering period to concentrate substances and aromas. After pressing, alcoholic fermentation takes place in stainless steel at a controlled temperature for almost a month, with frequent punch-downs to aid colour extraction. Malolactic fermentation and maturation for around twenty months occur in French oak barrels, enhancing the structural complexity. A final resting period of four months defines its overall harmony and vanilla notes.
History and Curiosities
The Cascina San Vincenzo project propels the historic Pasqua winery, founded in 1925, towards outstanding sustainable and organic production. The 2018 vintage demonstrates the masterful management of an unpredictable climate, culminating in a meticulous manual harvest in mid-September. Thanks to a rigorous three-month drying process, the grape bunches concentrate the purest aromas, losing up to 30% of their weight and elevating the art of winemaker Carlo Olivari. This dedication has been rewarded with prestigious accolades, including the 3 Glasses from Gambero Rosso and 94/100 from Vinous.
Awards
-
2018
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2018
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2018
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2018
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2018
4Italian Sommelier Association (AIS) guide
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1925
- Oenologist: Carlo Olivari
- Bottles produced: 12.800.000
- Hectares: 322
Today, working alongside President Umberto are his sons Riccardo, CEO, and Alessandro, President of Pasqua USA. With the presentation of the Pasqua House of the Unconventional manifesto, today the winery aims to be a laboratory of research, a space for comparison where quality and creativity are the protagonists. Read more
| Name | Pasqua Cascina San Vincenzo Amarone della Valpolicella 2018 |
|---|---|
| Type | Red organic still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 60% Corvina, 30% Corvinone, 10% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Pasqua Vigneti e Cantine |
| Story | History and Curiosities The Cascina San Vincenzo project propels the historic Pasqua winery, founded in 1925, towards outstanding sustainable and organic production. The 2018 vintage demonstrates the masterful management of an unpredictable climate, culminating in a meticulous manual harvest in mid-September. Thanks to a rigorous three-month drying process, the grape bunches concentrate the purest aromas, losing up to 30% of their weight and elevating the art of winemaker Carlo Olivari. This dedication has been rewarded with prestigious accolades, including the 3 Glasses from Gambero Rosso and 94/100 from Vinous. |
| Origin | Valpantena, Veneto, Italy |
| Climate | 2018 vintage with an initially cold spring followed by a rapid rise in temperatures; early summer relatively cool and rainy with unstable conditions; overall warmer in August; September with frequent and intense thunderstorms and rain. |
| Soil composition | Calcareous and clayey |
| Harvest | Mid-September |
| Fermentation temperature | 20–22 °C |
| Fermentation | Approximately 25–30 days |
| Production technique | Hand-harvested grapes dried in a drying room for about 3 months; fermentation in stainless steel with punching down and malolactic fermentation in French oak barriques |
| Wine making | After crushing, alcoholic fermentation takes place in stainless steel for about 25–30 days at a controlled temperature (20–22 °C) with frequent punching down; malolactic fermentation occurs in French oak barriques; maturation lasts 18–20 months in French oak barriques, followed by bottle ageing for about 4 months. Grapes are hand-picked and dried for about 3 months. |
| Aging | Aged for approximately 18–20 months in French oak barriques, followed by around 4 months of bottle ageing. |
| Total acidity | 5.73 gr/L |
| PH | 3.47 |
| Residual sugar | 5.97 gr/L |
| Allergens | Contains sulphites |