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Famiglia Pasqua Amarone 2008

Bottle Size: 750ml Item #: 1780326
This item is not currently available for purchase.

Famiglia Pasqua Amarone 2008 750ml

Famiglia Pasqua Amarone

The Pasqua family began as wine merchants in the early 20th century, selling wine in bulk and by the glass in the town of Trani on the Puglian coast. But in the 1920s, the eldest son, Nicola, went north to Verona in the Veneto to expand the business by importing the wines of his home region. Soon his younger brothers followed and a new business was born, as the family transitioned into buying land and planting vineyards. Vineyard holdings expanded over the next 50 years, and in 1998 a new and advanced winery was built. To make Amarone, the Veneto’s signature red wine, local red grapes are left to partially dry for months on straw mats. The grapes lose water, leaving highly concentrated sugar and acid. This method of partial drying, appassimento, is used for making sweet wines, but Italians discovered they could also dry the grapes more completely, giving them powerful fruit intensity as well as a hint of nutty bitterness—hence the name Amarone, from amaro, the Italian word for “bitter.”

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Pasqua Famiglia Pasqua Amarone 2008
BOTTLE SIZE: 750ml
The Pasqua family began as wine merchants in the early 20th century, selling wine in bulk and by the glass in the town of Trani on the Puglian coast. But in the 1920s, the eldest son, Nicola, went north to Verona in the Veneto to expand the business by importing the wines of his home region. Soon his younger brothers followed and a new business was born, as the family transitioned into buying land and planting vineyards. Vineyard holdings expanded over the next 50 years, and in 1998 a new and advanced winery was built. To make Amarone, the Veneto’s signature red wine, local red grapes are left to partially dry for months on straw mats. The grapes lose water, leaving highly concentrated sugar and acid. This method of partial drying, appassimento, is used for making sweet wines, but Italians discovered they could also dry the grapes more completely, giving them powerful fruit intensity as well as a hint of nutty bitterness—hence the name Amarone, from amaro, the Italian word for “bitter.”