About this winery

Pasqua Wines is a historic Veronese winery, owned by the Pasqua family. Founded in 1925, the winery is recognized worldwide as a producer and ambassador of prestigious Veneto wines. Their wines are an ensemble of time, composed of yesterday, today and tomorrow. Each bottle holds history and knowledge passed down from generation to generation, combined with a glance towards the future, conveyed in their commitment to produce wines intended to withstand time, expressing themselves to the full,...

See the Pasqua detail page for more information on this brand

Product notes

QuattroMani marks a new chapter in the prestigious collaboration between Pasqua Wines and Washington State winemaker Charles Smith. Born from a shared desire to challenge traditional conventions and create a new wine-making project together, it is the result of a long dialogue and exchange between two visions which, whilst resonating with one another, each retain their own identity and remain open to collaboration. The innovation and uniqueness of this wine fulfil the promise of offering a radical new vision of Pinot Noir and the extraordinary vineyard from which it originates. The courage to do something new stems from afar, from the vineyard itself. Cultivating Pinot Noir in Valpolicella was a revolutionary yet decisive challenge in creating a unique wine-making project. The clay that makes up 50% of the soil, the constant breeze that caresses the vineyard, the altitude and the temperature range imbue the wine with a unique character and personality. In this wine, the Old and New Worlds meet, represented by the two wineries that engage in dialogue on the project, creating, through their specific identities and distinctive traits, the space for something new and unique. The Old World is also represented by the amphitheatreshaped vineyard in Valpolicella, with its distinctive history and beauty, cultivated in an unconventional manner with Pinot Noir. Meanwhile, the winemaking approach that seeks to bring out the fullness of the fruit is typical of the New World. At last the multi-vintage blending technique is Pasqua’s trademark, endowing the wine with complexity, structure, personality and a very distinct style, whilst respecting its aromatic delicacy, in keeping with the winery’s philosophy.

Production notes

After being harvested by hand, the grapes are crushed and destemmed. This is followed by cold maceration for a couple of hours. Fermentation takes place at 20–22°C, with 3–4 punch-downs per day. After two days of fermentation, the grape seeds are removed from the bottom of the vat to prevent the addition of overly astringent tannins. After 15–20 days of fermentation and maceration, the wine is racked and transferred. The wine is then split in two parts, one aged in tonneaux for two years and the other one in barriques for one year. Malolactic fermentation also takes place during this ageing period. The oak used is French, first-fill, with light toasting. The vintage is then blended in steel, where it remains for 2–3 months to stabilise. The vintages are subsequently blended in steel, followed by bottling.

Tasting notes

The nose is spicy, with notes of black pepper and cardamom, and the herbaceous freshness of a freshly mown lawn. The oak is unobtrusive and complements the blackcurrants and wild strawberries. It enters the mouth with a fresh attack; the tannins are neither overpowering nor harsh. The blend of vintages makes the wine very approachable on the palate.