It’s called “Brasa Coèrta” and it’s the beginning of a journey by Pasqua towards the production of a natural wine. It is a pilot project for a 1.2 – hectare vineyard that highlights the desire to respond to consumers who are increasingly interested in sustainability.
A virtuous idea, it aims to protect the vineyard as part of territorial heritage and has been realized thanks to the encounter with Diego Rossi, chef and owner of Trippa restaurant in Milan, always passionate about natural wines, and Lorenzo Corino, agronomist and one of the leading experts on the subject in Italy and Europe. The grapes are harvested by hand with careful selection, then remain in boxes for about ten days before being crushed.
After crushing the grapes are placed in wooden vats where natural yeasts produce alcoholic fermentation. After this step, the wine is stored in second or third-use French oak tonneaux for about 6 months, where malolactic fermentation takes place; then in steel tanks for further refinement.
Of great finesse, structure, elegance and complexity, the wine is particularly interesting for longevity potential. On the nose it presents with notes of black cherry and cherry and remains full and persistent in the mouth with retro nasal hints of spices.
The Brasa Coèrta vineyard is cultivated using natural farming methods. The pilot project launched in 2017 aims to protect the vineyard as part of the territorial heritage.
The vineyard, part of that of Mizzole, has an area of 1.2 hectares and a density of 5,000 vines per hectare at an altitude of 230 m above sea level. Its calcareous clay soil of alluvial origin supports the cultivation of the Corvina, Rondinella, Croatina, Cabernet Sauvignon and Merlot varieties. Here the almost non-existent technological and human contribution affects the final result and the definition of its extraordinary personality.