Pasqua, situated in the commune of Verona in the Northern Italian region of the Veneto, has been producing some of Italy’s most prized Amarone della Valpolicella and wines crafted from grapes cultivated in Soave and along the eastern shores of Lake Garda, for nearly a century and counting. The three-generation, family-owned Pasqua prides itself on making distinctive wines from predominantly local varietals that thrive in and best reflect the area’s unique terroir. Pasqua’s respect for the classic winemaking practices that have helped shape the wine identity of the Veneto combined with its innovative spirit, experimental vision, and willingness to embrace the unconventional have enabled the winery to distinguish itself among its regional peers.
Alessandro, President of the USA division of Pasqua, hosted a lunch coordinated in conjunction with Irene Graziotto of New York City-based food and beverage communications agency Colangelo & Partners, and attended by members of the wine media and trade, at New York Vintners, a wine shop, storage, and event space. The aim was to celebrate Pasqua’s upcoming 100th anniversary and spotlight Mai Dire Mai (Never Say Never), the latest line in the Pasqua portfolio of Amarone della Valpolicella.
The Mai Dire Mai line was established after Pasqua planted vineyards yielding the classic Amarone varietals Corvina, Corvinone, and Rondinella, and the rare native red grape Oseleta on 23 hectares of hilltop land rising 350 meters above sea level between the Val d’Illasi and the Val di Mezzane. The Famiglia Pasqua and Mai Dire Mai Amarone are meticulously hand-harvested, sorted, and dried before fermentation under controlled temperatures.
However, the Famiglia Pasqua is generally aged in second-use French oak barrels while the Mai Dire Mai is aged almost exclusively in new French oak tonneaux and barriques. Famiglia Pasqua and Mai Dire Mai are produced using the traditional Amarone grapes Corvina, Corvinone, and Rondinella. Famiglia Pasqua can also contain small percentages of Negrara, and Mai Dire Mai can include Oseleta.
But the grapes for Famiglia Pasqua are sourced from vineyards in Valpantena, and those for Mai Dire Mai from vineyards between Val d’Illasi and Val di Mezzane. These differences aside, Famiglia Pasqua and Mai Dire Mai are trademarks of Pasqua’s excellence in Amarone della Valpolicella winemaking. So what appeals is simply a matter of personal taste preference.
A trio of Pasqua Famiglia Pasqua Amarone della Valpolicella was poured alongside three Mai Dire Mai (MDM) to showcase the extent to which variations in terroir, microclimate, and vinification techniques give way to myriad interpretations of Amarone. The result was six fine Amarone della Valpolicella with character and complexity that reflect the unique terroir of the Veneto and the particular winemaking methods employed in their production.
Famiglia Pasqua, Amarone della Valpolicella DOCG 2019 Grape Composition: Corvina 65%, Rondinella 25%, Corvinone 10%. Soil type: Calcareous, clayey, gravel
Production: Hand-harvested in mid-September. Dried for approximately three months. Fermentation in stainless steel tanks. Malolactic fermentation in French oak barrels. Aged 18-24 months (four months in bottle). Tasting Notes: Bright red berries and stone fruit, dark chocolate, and vanilla. Soft and velvety tannins.
Famiglia Pasqua, Amarone della Valpolicella DOCG 2018 Grape Composition: Corvina 65%, Rondinella 25%, Corvinone 5%, Negrara 5%. Soil type: Calcareous, clayey, gravel
Production: Hand-harvested in mid-September. Dried for approximately three months. Fermentation in stainless steel tanks. Malolactic fermentation in French oak barrels. Aged 18-24 months (four months in bottle). Tasting Notes: Intense, with well-expressed tannins. Ripe cranberries, red currants, cherries, and espresso.
Famiglia Pasqua, Amarone della Valpolicella DOCG 2017 Grape Composition: Corvina 65%, Rondinella 25%, Corvinone 5%, Negrara 5%. Soil type: Calcareous, clayey, gravel
Production: Hand-harvested in mid-September. Dried for approximately three months. Fermentation in stainless steel tanks. Malolactic fermentation in French oak barrels. Aged 18-24 months (four months in bottle). Tasting Notes: Full-bodied, with bright acidity, smooth tannins, and concentrated flavors of mixed berries, red and black stone fruit, and dried herbs.
Pasqua, Mai Dire Mai, Valpolicella, DOC Superiore, 2015 Grape Composition: Corvina 50%, Corvinone 30%, Rondinella 10%, Oseleta 10%.
Soil Type: Limestone, calcareous, and clayey.
Production: Grapes are hand-harvested and gently pressed. Fermentation in stainless steel tanks at 20-22°C. Aged in 500-liter French oak casks and 225-liter new or second-use barrels for 18 months.
Tasting Notes: Intense, with bright acidity and supple tannins. Cranberries, cherries, fresh herbs, dark spice, and mocha.
Pasqua, Mai Dire Mai, Amarone della Valpolicella, DOCG, 2013
Soil Type: Limestone, calcareous and clayey. Grape Composition: Corvina 50%, Corvinone 30%, Rondinella 10%, Oseleta 10%. Production: Grapes are hand-harvested. Dried for four months. Grapes are pressed before undergoing cold pre-fermentation maceration. Malolactic fermentation in stainless steel tanks at 22-25°C for 40 days. Aged in new French oak (70% in 225-liter barriques and 30% in 500-liter tonneaux) for two years. Tasting Notes: Intense and well-balanced, with structured tannins and a silky texture. Raspberries, blackberries, plums, cherries, and cocoa.
Pasqua, Mai Dire Mai, Amarone della Valpolicella, DOCG, 2012
Soil Type: Limestone, calcareous and clayey. Grape Composition: Corvina 50%, Corvinone 30%, Rondinella 10%, Oseleta 10%.
Production: Grapes are hand-harvested. Dried for four months. Grapes are pressed before undergoing cold pre-fermentation maceration. Malolactic fermentation in stainless steel tanks at 22-25°C for 40 days. Aged in new French oak (70% in 225-liter barriques and 30% in 500-liter tonneaux) for two years.
Tasting Notes: Fresh and vibrant, with well-evolved tannins. Lush dark stone fruit, scented wood, tobacco, and coffee.
Pasqua’s focus on innovation and embracing the unconventional is not limited to the production of Amarone. A crisp and refreshing third edition of the white blend Hey French You Could Have Made This But You Didn’t, Bianco Veneto IGT was poured to accompany an array of hors d’oeuvres. This white blend comprises a blend of the best vintages from the past decade made from grapes cultivated in various vineyards in eastern Soave. An elegant and well-balanced organic Y by 11 Minutes, Rosé Trevenezie IGT, 2021 produced using Corvina, Trebbiano, and Carmenere cultivated in Lake Garda-area vineyards was also served to showcase the wide range of fine and food-friendly wines that comprise the Pasqua portfolio. The Pasqua wine selections complemented:
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