Pasqua Valpolicella Ripasso

The history of Pasqua Vigneti e Cantine began in 1925, when the first generation of the Pasqua brothers came to Verona to establish a new wine trade business. Made with the unique Ripasso technique (secondary fermentation on the skins of dried Amarone grapes), this blend of Corvina, Rondinella, Corvinone, and Negrara is rich and full-bodied. With savory aromas of morello cherry and red currant and dark berry flavors accented by spice and dried herbs, it’s the quintessential cold weather red!