Pasqua have long been one of our favourite larger Italian producers. This is complex, plush, savoury wine with added concentration and caramel richness from the second Ripasso ferment*.
*Ripasso, sometimes also called double fermentation, is a method used to give more structure, body and flavours to the basic Valpolicella wine. The basic, already fermented Valpolicella is put over Amarone skins that still have unfermented sugars. This starts a second fermentation.
The winery writes "A full-bodied wine, with an intense bouquet of wild cherries and redcurrant, well recommended for roast meat and mature cheese."