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 i put over Amarone skins that still have unfermented sugars. This starts a second fermentation.