Pasqua – FP Amarone Valpolicella DOCG

R740.00

The grapes are hand-picked in mid-September and laid out to dry in the drying loft for approximately three months, where the grapes lose around 25-30% of their weight with the resulting concentration of the substances present. After pressing, alcoholic fermentation in steel vats begins, for around 25-30 days at a controlled temperature and continuous punching down is carried out to encourage extraction of colour and tannin. When finished, the wine is transferred to French oak barrels where the malolactic fermentation takes place that gives softness to the wine. After about 18-20 months of ageing, the wine is bottled and aged for a further four months. A wine of great class, appreciated by enthusiasts for its majestic style and complexity.
Deep red in colour, it has an expansive bouquet, with fresh, positive scents of fruits such as blackberries and cherries. On the palate it displays spicy tones that remind one of chocolate and freshly-roasted coffee, as well as sweetish vanilla-like notes from its long maturation in wood. It is warm and well-balanced, with gentle tannins and a long finish.
Excellent with grilled red meat, powerful game stews and aged, rich cheeses.
To be served at 18° -20°C.
Wine Spectator 2019 – 90 points
Gambero Rosso 2018 – 3 bicchieri
Robert Parker – 91 points
James Suckling – 91 points
Wine Enthusiast Best of 2018 – 90 points

25 in stock

Product Size: 750 ml
SKU: PASQ/AMAR/2015 Categories: , ,

Description

The grapes are hand-picked in mid-September and laid out to dry in the drying loft for approximately three months, where the grapes lose around 25-30% of their weight with the resulting concentration of the substances present. After pressing, alcoholic fermentation in steel vats begins, for around 25-30 days at a controlled temperature and continuous punching down is carried out to encourage extraction of colour and tannin. When finished, the wine is transferred to French oak barrels where the malolactic fermentation takes place that gives softness to the wine. After about 18-20 months of ageing, the wine is bottled and aged for a further four months. A wine of great class, appreciated by enthusiasts for its majestic style and complexity.

TASTING NOTES

Deep red in colour, it has an expansive bouquet, with fresh, positive scents of fruits such as blackberries and cherries. On the palate it displays spicy tones that remind one of chocolate and freshly-roasted coffee, as well as sweetish vanilla-like notes from its long maturation in wood. It is warm and well-balanced, with gentle tannins and a long finish.

SERVING SUGGESTIONS

Excellent with grilled red meat, powerful game stews and aged, rich cheeses.
To be served at 18° -20°C.

AGING POTENTIAL

To be enjoyed within 10-15 years.

Additional information

Wine Region

Veneto

Appellation

Amarone della Valpolicella DOCG

Wine Estate

Pasqua

Wine Cultivar

Corvina, Negrara, Rondinella

Vintage

2015

Food Pairing

Bobotie – Spicy Cape Malay, Cheese – Aged, Duck Roast, Game Meat, Lamb Roast, Red Meat Braai/Barbecue

Size

750 ml

Wine Style

Full-bodied, Rich, Structured, Velvety

Suggested for

Cellaring / Collecting, Friendly Evening, Gift Idea

VARIETY: Friulano
YIELD/HECTARE: 60 quintals
HARVEST PERIOD: End of September
VINEYARD PRACTICES: Manual
FERMENTATION VATS: Classic stainless steel fermenters
FERMENTATION TEMPERATURE: 15°C-18°C
ALCOHOL BY VOLUME: 13.5% vol.
LENGTH OF FERMENTATION: 15 – 20 days
MALOLACTIC FERMENTATION: None
MATURATION METHOD: stainless steel
LENGTH OF MATURATION: 6 months in stainless steel