Black Label Amarone
⏳ Drinking Window
Typically best enjoyed 5–15 years from release
🍽️ Food & Wine Pairings
Braised beef short ribs with polenta, slow-roasted venison loin with juniper reduction, aged Parmigiano-Reggiano or Gorgonzola Piccante
✨ Technical Specifications
Sourced primarily from hillside vineyards across Valpantena and eastern Valpolicella rooted in calcareous marl and clay-limestone soils. Harvested clusters undergo traditional appassimento in specialized drying lofts (fruttai) for approximately three months, concentrating sugars, phenolics, and aromatic compounds as water evaporates. Following gentle pressing and prolonged maceration with temperature-controlled fermentation, the wine matures for roughly 18 to 24 months in French and Slavonian oak casks, integrating its robust tannins before bottle conditioning.
🍾 About the Producer
Established in Verona in 1925 by the Pasqua brothers, Pasqua Vigneti e Cantine has evolved across three generations into one of the Veneto's most daring and innovative producers, epitomized by its self-styled 'House of the Unconventional' philosophy. Anchored in Valpantena and eastern Valpolicella, the estate's primary vineyards—including parcels around Mizzole and the Cecilia Beretta research property—span clay, limestone, and volcanic basalt soils at altitudes of 200 to 350 meters, cooled by Alpine breezes from the Monti Lessini. Viticulture blends certified Equalitas sustainability with targeted certified organic vineyard management. Winemaking marries classical Venetian techniques with bold experimentation, balancing traditional appassimento regimens with contemporary multi-vintage blending. Benchmark releases include the flagship Amarone della Valpolicella Mai Dire Mai, the multi-vintage Bianco Veneto Hey French, 11 Minutes Rosé, and the Passione e Sentimento range, alongside expressive single-varietal expressions of Garganega, Corvina, and international cultivars.
🍇 Grapes
Corvina, Corvinone, Rondinella, Oseleta
🍷 ABV
15%