Pasqua Vigneti e Cantine
Pasqua Hey French
| Denomination | IGT Veneto |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | Garganega, Pinot Bianco, Sauvignon |
| Aging | Maturation in wood in first-passage barriques and tonneaux with medium or light toasting for about 8 months, followed by further maturation in stainless steel tanks; then final blending of the vintages and bottling. |
- Type and grapes: Dry Veneto IGT white, 13.5% vol, Garganega, Pinot Bianco, Sauvignon
- Aromas: notes of chamomile, citrus, tropical fruit, white flowers, lavender and toasted hints
- Vinification: partially in barrique, aged on the lees, finished in stainless steel
- Palate: significant structure, lively acidity, pronounced minerality and a finish with hints of almond
- Pairings and serving: serve at 10–14 °C with fish dishes, white meats and fresh cheeses
Description
What kind of wine is it
Hey French, You Could Have Made This But You Didn’t, produced by Pasqua, is a dry Veneto White wine created from a blend of Garganega, Pinot Bianco and Sauvignon Blanc. Its intense aromatic profile reveals hints of chamomile, citrus and tropical fruit, accompanied by notes of white flowers and lavender. Delicate toasted nuances recall dried fruit and white pepper. On the palate, it displays a full body, a refreshing acidity and a pronounced mineral character, finishing with a distinctive almond note. It is ideal paired with grilled fish, white meats and fresh cheeses.
Where does it come from
The grapes come from selected plots on the Veronese side of Monte Calvarina, in the Soave area. The vineyards are situated at around 600 metres above sea level with a south-west exposure, on volcanic basalt soils characterised by limestone layers. The local climate, with cool, breezy summers and significant temperature variations, gives the grapes the complexity needed to develop a structured and mineral profile, allowing the wine to evolve excellently over time.
How is it produced
Production involves separate vinification of the grapes and partial fermentation in barrels. Afterwards, the wine matures in contact with the lees for several months, continuing its ageing in second-use barrels. After this stage, the wine rests in stainless steel tanks before the final blending, which consists of a blend of different vintages. The result is a distinctly dry white, capable of expressing all the elegance of a meticulously crafted winemaking technique.
History and Curiosities
Originating from Monte Calvarina, Hey French expresses the creative vision of Pasqua Vigneti e Cantine, a historic Veronese company founded in 1925. Born as a research laboratory, it has given rise to a skilful blend of vintages from 2016 to 2020. The ironic label, designed by the artist CB Hojo, distinguishes a Bianco Veneto IGT capable of challenging conventions. Rated 94 points by James Suckling, the wine combines a century of oenological expertise with new stylistic codes, ensuring complex elegance and extraordinary longevity.
Awards
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4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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92/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
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2This 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.
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92/100
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.
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94/100
One of the most prestigious wine guides in Italy.
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92/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2One of the most prestigious wine guides in Italy.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- 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 Hey French |
|---|---|
| Type | White green still |
| Denomination | Veneto IGT |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | Garganega, Pinot Bianco, Sauvignon |
| Country | Italy |
| Region | Veneto |
| Vendor | Pasqua Vigneti e Cantine |
| Story | History and Curiosities Originating from Monte Calvarina, Hey French expresses the creative vision of Pasqua Vigneti e Cantine, a historic Veronese company founded in 1925. Born as a research laboratory, it has given rise to a skilful blend of vintages from 2016 to 2020. The ironic label, designed by the artist CB Hojo, distinguishes a Bianco Veneto IGT capable of challenging conventions. Rated 94 points by James Suckling, the wine combines a century of oenological expertise with new stylistic codes, ensuring complex elegance and extraordinary longevity. |
| Origin | Monte Calvarina, Soave area (Veronese side) |
| Climate | Cool and breezy climate, with significant temperature fluctuations |
| Soil composition | Basaltic volcanic with limestone layers |
| Production technique | Partial fermentation in barriques; ageing 3–4 months on the lees; maturation 6–8 months in barriques (including second use) followed by maturation in steel tanks; blending of different vintages and bottling. |
| Wine making | Each vintage is vinified separately; after alcoholic fermentation, the different vintages rest on the lees for 3–4 months. Partial fermentation in barriques and ageing in barriques (including second-use) for about 6–8 months, followed by further maturation in stainless steel tanks; final blending of the vintages and bottling. |
| Aging | Maturation in wood in first-passage barriques and tonneaux with medium or light toasting for about 8 months, followed by further maturation in stainless steel tanks; then final blending of the vintages and bottling. |
| Total acidity | 5.63 gr/L |
| PH | 3.16 |
| Residual sugar | 1.5 gr/L |
| Allergens | Contains sulphites |