Deep ruby-garnet color; Morello cherry, redcurrant, plum, blueberry, strawberry, licorice, cocoa, toasted oak, vanilla, spice on the nose and palate.
Borderline off-dry (6.95 g/L RS), increased sensation of sweetness from ripe grapes and alcohol. Velvety tannin; good balancing acidity (3.25 pH; 5.68 g/L TA). Medium-plus body. Blend of 60% corvina, 20% rondinella, 10% corvinone, all organically grown in the Cascina S. Vincenzo vineyard. After pressing and destemming, there was fermentation and maceration for 15 days in temperature-controlled stainless steel. Wine then transferred to other stainless steel tanks where it rested on the skins of the Amarone and there was a second fermentation as part of the traditional ripasso method. The wine then is decanted to barriques and tonneaux for nine months of aging. Wine assembled, bottled, and matured in bottle for another three months before release. 13.5% ABV
The Valpolicella Ripasso process is a distinctive method of Italian red wine production. Valpolicella wine employs the traditional set of grapes listed above. “Ripasso” means “re-passed.” Valpolicella makes four types of wine: a light red made with straightforward, standard production methods; amarone which is made using grapes dried—almost to the point of raisins; and ripasso which is made by re-passing the base wine over the amarone pomace—the skins, seeds, and stems left over from amarone production—for a second fermentation. The re-passing creates a richer wine with fuller texture and higher alcohol than the base wine, but less body, texture and alcohol than amarone. Ripasso sometimes is called “baby amarone.” The fourth type of Valpolicella wine, Recioto della Valpolicella, is a type of amarone where fermentation is stopped early to produce a sweet, desert wine. Recioto actually is the ancestor of amarone.
The first generation of Pasqua brothers came to Verona in 1925, first as wine traders, then as wine makers. The second generation pushed into export business in the 1960s, then into innovative research in the 1980s. In the 2000s, the company created a new headquarters and manufacturing plant in San Felice, in the heart of the family vineyards. The third generation ventured even more heavily into international trade with the opening of Pasqua USA in New York City in 2009. Pasqua sells up to one-third of its production in the U.S.
Umberto Pasqua and his sons Alessandro and Riccardo run the company today. A cousin, Giovanni Nordera is the technical director and chief winemaker. In 2023, the winery was the first Italian winery to receive the prestigious “Innovator of the Year” award from Wine Enthusiast magazine, noting both their vineyard practices and market positioning. It is one of Italy’s largest family-owned wine brands and celebrates its 100th anniversary in 2025.
Famiglia Pasqua Valpolicella Ripasso Superiore DOC 2020 is classic ripasso from major Italian winemaker. Smooth, faintly sweet, polished, balanced. Ripe, tasty fruit; easy drinker, especially after some air exposure. Palate friendly approach instead of brawny assertiveness. $24-28
Pairing—Braised lamb or roast beef, grilled ribeye steaks, beef kebabs, braised short ribs, beef stroganoff; venison, wild board, duck breast, duck ragù; pasta with meat sauces, lasagna; wild mushroom risotto. Cheese—Hard aged cheese, parmiggiano reggiano, pecorino, grana padano; Monte Veronese.
