The Pasqua Estate
Fratelli Pasqua is a family owned winery begun in 1925. The new generation of Verona-born brothers has clearly and firmly embraced the path of quality production with an emphasis on promoting and improving the local wines of their region. They are ranked in the top 5 privately-owned wineries and operate without outside finance or support from other ventures.
A reduction of yield per hectare is strictly enforced giving quality the precedence over quantity which would also seem to be a contradiction for a volume oriented winery. Quantity is achieved through other and more wise means. The brothers are constantly searching for and acquiring vineyards in the classic Veronese area. They now own 100 ha (247 acres) of vineyards. They have widened their grape supply base through 60 ha (148 acres) of contract growers to which they supply full technical support and maintain an on-going supervision of all viticultural aspects. These grapes are vinified separately and given the names of the vineyards from which they come.
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Mordoree Cotes du Rhone Rouge La Dame Rousse is made from 40% Grenache, 35 % Syrah, 15% Cinsault, 5% Carignan, 5% Counoise.
100 % destemming, 15 day maceration with a maximum of 30° C temperature
Deep red color. Blackcurrant and violet aromas. Melted and fine tannins, good finish.
Food pairing: cold meats and delicatessen, grilled meats, semi-mature cheeses.
Babylons Peak Chenin Blanc is made from 100 percent Chenin Blanc.
Babylon's Peak winery, situated on the highest weathered granite slopes of the Paardeberg Mountain, is privately owned by the Basson family who has passed down the tradition, passion and art of winemaking over four generations. Predominantly low-yield dryland bushvines are selected to produce these excellent wines with distinctive character.
The Chenin Blanc grapes were picked from very old dryland bushvine vineyards. The vineyard grows on weathered granite soils, contributing to the flavor of the grapes and mineral character of the wine. Production is limited to 5 tons/ha.
The grapes were harvest by hand at 22.1°B. The grapes were destalked and lightly crushed. Only the first 450 litres free-run juice per ton were fermented in stainless steel tanks at a cold temperature (10-12°C) for 21 days. The wines was left on the fermentation lees until bottling.
A crisp, fresh and fruity Chenin Blanc from low-yield dryland bushvines.
Pairs with salads, seafood, chicken and other light dishes. The perfect wine for every occasion.