Pasqua is located in the heel of the “Boot” of Italy, in Puglia, where Sangiovese expresses distinctive characteristics compared to other Italian Regions, thanks to the strength of the sunlight and the high temperatures during the ripening period. Its colour is very deep and the aromas on the nose are of rich, ripe fruit.

Traditional red vinification, with maceration on the skins at controlled temperature. Soft pressing of the berries, to avoid the discharge of bitter tannins and promote that of the anthocyianins, thereby providing deeper colour. Once alcoholic fermentation is over, the wine spontaneously carries out malolactic fermentation for 20-25 days. The wine is then assembled and aged for 6 months before bottling.

The wine colour is very deep and the aromas on the nose are of rich, ripe fruit. This red wine is characterised by soft tannins and notes of red fruits and blackberries on the palate; it is velvety and long on the finish.