Pasqua Amarone della Valpolicella DOCG 2018 (Italy)
Intense red colour. The nose is fruity with notes of blackberries and dark chocolate. On the palate this Amarone is elegant and refined with silky tannins.
Black Label is a selection of Veneto wines characterized by the appassimento technique. A tribute to the first bottles of Amarone and Ripasso produced by the first generation of the family in the 70s. Black Label incorporates the elegance and classicism of the Veronese oenological tradition.
The 2018 vintage was characterized by a spring that began unusually cold in the first twenty days of March and then surged to overall above-average temperature the last decade of April. Summer 2018 saw a relatively cool, rainy start with highly unstable weather throughout the Valpolicella area. Overall, however, the season was warmer than the averages of previous years recorded in August. Finally, September presented thunderstorms with frequent and significant rainfall.
The grapes are carefully selected and harvested in mid-September and laid down to dry in the drying loft for about 3 months. Here the bunches lose about 25-30% of their weight, thus concentrating substances in the grapes. After pressing in mid-January, alcoholic fermentation in steel vats begins, for around 25-30 days at a controlled temperature. 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 giving softness to the wine.
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Pasqua Amarone della Valpolicella DOCG 2018 (Italy)
Pasqua Amarone della Valpolicella DOCG 2018 (Italy)
Intense red colour. The nose is fruity with notes of blackberries and dark chocolate. On the palate this Amarone is elegant and refined with silky tannins.
Black Label is a selection of Veneto wines characterized by the appassimento technique. A tribute to the first bottles of Amarone and Ripasso produced by the first generation of the family in the 70s. Black Label incorporates the elegance and classicism of the Veronese oenological tradition.
The 2018 vintage was characterized by a spring that began unusually cold in the first twenty days of March and then surged to overall above-average temperature the last decade of April. Summer 2018 saw a relatively cool, rainy start with highly unstable weather throughout the Valpolicella area. Overall, however, the season was warmer than the averages of previous years recorded in August. Finally, September presented thunderstorms with frequent and significant rainfall.
The grapes are carefully selected and harvested in mid-September and laid down to dry in the drying loft for about 3 months. Here the bunches lose about 25-30% of their weight, thus concentrating substances in the grapes. After pressing in mid-January, alcoholic fermentation in steel vats begins, for around 25-30 days at a controlled temperature. 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 giving softness to the wine.
Product Information
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Shipping & Returns
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Description
Intense red colour. The nose is fruity with notes of blackberries and dark chocolate. On the palate this Amarone is elegant and refined with silky tannins.
Black Label is a selection of Veneto wines characterized by the appassimento technique. A tribute to the first bottles of Amarone and Ripasso produced by the first generation of the family in the 70s. Black Label incorporates the elegance and classicism of the Veronese oenological tradition.
The 2018 vintage was characterized by a spring that began unusually cold in the first twenty days of March and then surged to overall above-average temperature the last decade of April. Summer 2018 saw a relatively cool, rainy start with highly unstable weather throughout the Valpolicella area. Overall, however, the season was warmer than the averages of previous years recorded in August. Finally, September presented thunderstorms with frequent and significant rainfall.
The grapes are carefully selected and harvested in mid-September and laid down to dry in the drying loft for about 3 months. Here the bunches lose about 25-30% of their weight, thus concentrating substances in the grapes. After pressing in mid-January, alcoholic fermentation in steel vats begins, for around 25-30 days at a controlled temperature. 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 giving softness to the wine.
