Grape Variety: 65% Corvina, 25% Rondinella, 10% Negrara

Growing Region: Veneto, Italy

Chief Winemaker: Giovanni Nordera

TASTING NOTE:
The wine is sourced from the Villa Borghetti Estate, located between the village of Marano and Valgatara, at the heart of the Valpolicella Classico, Veneto region, Italy.

As with each Amarone made at Pasqua they use only the best bunches harvested by hand and left to carefully raisin in wooden trays for about 4 months. As each berry turns towards a raisin, the grapes increase in sugar extracts by 25-30% - so at the end of January the aged, dried grapes are pressed and left to ferment for 30 days at controlled temperatures. Then, around 70% of the wine is transferred into French oak barrels, while the remaining wine is placed into larger tonneaux (500L) barrels where malolactic fermentation takes place. The wine ages in oak for about 18 months before being bottling and it is then rested in bottle for 6 months, before being released.

In the glass be prepared for an intense, full-bodied deep red coloured wine. On the nose - the first impressions are clean and vibrant fragrances of currants and blackberries - then on the second pass you find roasted chestnuts on the nose, with subtle sweet vanilla notes. The extra care and attention in the crafting of this wine shows on the palate - which has a large personality and a full mouth texture, with warm and rich berry fruits, supported by balanced and silky tannins, and excellent oak integration giving you a long and persistent finish. Decant for 30-45 minutes and serve at 16-18C.

CELLARING POTENTIAL:
Drinking perfectly well this coming season; and will aged well for another 5-6 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with grilled/ bbq's red meats, wild game dishes and aged, rich cheeses, enjoy.

An unforgettable experience for your senses.