Pasqua 11 Minutes Rosé 2022 (Italy)

Pasqua 11 Minutes Rosé 2022 (Italy)The Corvina varietal, which dominates in terms of percentage, was chosen for the floral aromas as well as the significant acidity it gives to the wine. Trebbiano brings elegance and a long finish; Syrah gives fine fruit and spice notes to the glass and finally, Carmenre creates structure, ensuring stability over time. This a fresh, enveloping ros with an intense and complex bouquet, created to accompany spring or summer evenings and more. A pale coral

The Corvina varietal, which dominates in terms of percentage, was chosen for the floral aromas as well as the significant acidity it gives to the wine. Trebbiano brings elegance and a long finish; Syrah gives fine fruit and spice notes to the glass and finally, Carmenère creates structure, ensuring stability over time. This a fresh, enveloping rosé with an intense and complex bouquet, created to accompany spring or summer evenings and more. A pale coral salmon colour, with wild strawberry, raspberry and pink grapefruit notes on the nose.The Tebbiano brings elegance and a long aftertaste; Syrah gives fine fruit and spice notes to the glass and finally, Carmenre creates structure, ensuring stability over time. The Corvina varietal dominates in terms of percentage and was chosen because it is one of the principal cultivars in our territory and for the floral aroma it gives the wine as well as guaranteeing significant acidity. On the palate, the delicate touch of winemaking has resulted in a lively lifted palate with pink, soft red fruits and balanced refreshing natural fruit acidity, resulting in a bright, clean dry finish.

A fine blend created from the most noble native varietals like Corvina and Trebbiano of Lugana and varietals like Syrah and Carmenère. In 11 minutes, the skin contact time from which it takes its name, the most noble qualities of the grapes and the slightly rosy shade that characterize this wine are extracted. Once the must is obtained, it is cooled and transferred to a steel tank where it remains for about 11 hours, the necessary time for the more solid parts to decant. After transferring again, the must is inoculated with select yeasts and fermentation begins. Temperature range is maintained between 13° and 16° C. During fermentation, the condition of the yeasts in the wine as well as the development of the entire metabolic process are monitored daily. Once alcoholic fermentation is concluded, the wine remains in contact with the lees for about 3-4 months. The wine is then filtered and bottled to be on the market in January following the harvest.

Founded in Verona in 1925 by brothers Riccardo, Natale and Umberto Pasqua, this family business is now managed by a second generation of the family and remains one of the main privately owned wineries in Italy. Values like family, history, tradition and respect for the terroir are fundamental for the company. Those values are reflected in the production methods which take care of the vineyards and use respectful methods of vinification. The excellent quality of wine is the result of the passion and dynamism of a family that has been producing top-quality grapes for three generations.