Pasqua Vigneti e Cantine’s pushes sustainability through natural wine
Verona producer, Pasqua Vigneti e Cantine, is looking to produce its rst natural wine as part of a wider project to promote and highlight its commitment to sustainable viticulture and which reflects the unique terroir of its region.
Over the past year, Pasqua Vigneti e Cantine has set aside a dedicated vineyard, covering 1.2 hectares, from which it plans to make Brasa Coèrta, a natural wine that it believes will showcase its own 90-year history of making quality indigenous Veneto and Italian wines.
WE ARE CONVINCED THAT WE CAN PRODUCE, DISTRIBUTE AND CONSUME SUSTAINABLY. BUT WE DON’T WANT THE ETHICAL COMMITMENT TO STOP AT JUST WORDS.
Riccardo Pasqua, chief executive of Pasqua Vigneti e Cantine, said: “We are convinced that we can produce, distribute and consume sustainably. But we don’t want the ethical commitment to stop at just words.”
He also believes the Brasa Coèrta project will appeal directly to those “consumers who are increasingly ethical and attentive to sustainable lifestyles and attitudes”.
To help bring the initiative together Pasqua Vigneti e Cantine has been working with natural wine enthusiast, Diego Rossi, chef and owner of the restaurant Trippa in Milan.
Rossi said he hopes, that alongside Pasqua, he can achieve his “dream of a natural wine that re ects its origins and his sustainable vision”. The name, Brasa Coèrta, comes from a popular Italian saying that refers to a seemingly peaceful person who hides much more than they show. The ‘brasa’ is the ember that keeps burning under the ashes that can re-ignite a fire.
Rossi said: “This project encompasses the thinking behind my dishes Processes need to be streamlined so you respect the product. If you work it less, it remains more intact, more whole and more true.”
The vineyard chosen was planted in 1985, it has alluvial, clay and calcareous soils, ideal to grow the chosen grapes of Corvina, Corvinone, Rondinella, Cabernet Sauvignon and Merlot.
The grapes are harvested by hand, carefully selected, then remain in boxes for 10 days before being crushed. After crushing, the grapes are placed in wooden vats where natural yeasts produce alcoholic fermentation. The wine is then held in second or third-use French oak barrels for about six months for malolactic fermentation to take place. It then goes into steel tanks for further refinement.
It is very much an artisanal initiative with only around 1,800 bottles of Brasa Coèrta produced every year.
The Brasa Coèrta project could not be better timed according to research of 1,000 consumers by Italy’s Wine Monitor Nomisma. It found that 20% of Italians see preserving the world’s ecosystem as being of most concern to society. Over a fth (22%) are also actively looking for sustainable and organic products that have a short supply chain.
Up to half of respondents had heard of natural wines, even though they were not sure what that meant and that 57% would be interested in trying that style of wine. A significant, but smaller proportion, of 12% said they did know natural wines and were comfortable with the term. Just over a fifth (21%) who said they had not heard of natural wine were intrigued to nd out more. Altogether 71% of consumers said they would like to have more information about natural wines. The consumers also felt natural wines have greater health benefits (69%) and are more environmentally friendly (66%).
Hall 1 / Stand BC105
Photo: Alessandro, Umberto and Riccardo Pasqua