# Capitolo 44 Pinot Grigio delle Venezie DOC (2024)

- **Producer:** Pasqua Vigneti e Cantine S.p.A.
- **Colour:** white
- **Type:** still
- **Grapes:** Pinot Grigio
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €9
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 6–10 °C
- **Aromas & flavours:** pear, apple, lemon, grapefruit, blossom, herbaceous

## About this wine

Pasqua's 'Capitolo' range represents a storytelling journey where each bottling is dedicated to a specific 'chapter' of regional Italian wine heritage. 'Capitolo 44' specifically represents the family's chapter on Veneto's quintessential white varietal, Pinot Grigio. Founded in Verona in 1925 by the Pasqua brothers, the estate has grown over a century into a major international player. Today, the third generation—led by Riccardo and Alessandro Pasqua—has modernized the brand, earning the title of Wine Enthusiast 'Wine Innovator of the Year' by blending historical winemaking techniques with contemporary art installations, disruptive branding, and a youthful philosophy.

## Interesting facts

- The name 'Capitolo' translates to 'Chapter' in Italian, representing a storytelling journey of regional Italian wine heritage.
- Producer Pasqua was named 'Wine Innovator of the Year' by Wine Enthusiast for blending winemaking with contemporary art.
- The 2022 vintage won Silver Medals at both the Concours Mondial de Bruxelles and the Global Pinot Grigio Masters.

## Food pairing

This crisp, light-bodied Pinot Grigio works beautifully as a refreshing aperitif or alongside delicate dishes. Its vibrant acidity cuts through light fats in soft cheeses like goat cheese and feta, while its clean, mineral-driven profile complements the delicate flavors of fresh seafood, sushi, and lean poultry without overpowering them.

## Wine making process

The winemaking process for Capitolo 44 focuses on preserving the fresh, primary fruit characteristics of the Pinot Grigio grape. Grapes are harvested at optimal maturity to balance fruit concentration and natural acidity. The grapes are vinified purely 'in white' without skin contact. The must undergoes soft pressing via pneumatic presses followed by static settling and cold clarification to clean the juice. Fermentation is initiated by inoculation of selected yeasts and conducted entirely at controlled cool temperatures between 16 and 18 degrees Celsius to preserve delicate floral and ester profiles. The wine is matured entirely in temperature-controlled stainless steel tanks, remaining unoaked, before undergoing final filtration, bottling, and a short refinement period in the bottle prior to commercial release.