Winery & Vintage Info
Winemaking Notes
The Pasqua Nero d'Avola Sicilia originates from the western side of Sicily, where the environment is perfectly suited for organic viticulture. The differences in vineyard altitudes allow the harvest to stretch over as long as four weeks, ensuring healthy, fully ripe grapes of distinct freshness and high aromatic expression. Traditional winemaking techniques are employed to preserve the varietal character, with careful temperature-controlled fermentation to extract optimal colour, flavour, and tannin structure whilst maintaining the wine's natural elegance and fruit purity.
Vintage Conditions & Producer Heritage
Pasqua Vigneti e Cantine is an historic winery that produces high-quality Veneto and Italian wines and is one of the main players in the Italian and international wine market. The history of Pasqua begins in 1925, when the first generation of the Pasqua brothers came to Verona and established a new business devoted to the trade of wines from their homeland, Apulia. During the 1960s, the second generation entered the business with a view to export and a leaning towards higher quality. The constitution of Cecilia Beretta in the 1980s, the agricultural estate and innovative research centre for vines, grafting techniques and vineyards, symbolises the family's constant quest for excellence. Now led by the third generation—Riccardo, Alessandro, Cecilia and Giovanni—the company exports to 50 countries worldwide, bringing Sicily's finest expressions to discerning wine lovers across the globe.
