Your cellar, your trips, and the wines you've been tracking are right where you left them.
New here?
Free, always. Education first, we'll never sell you anything you didn't ask to see.
Already have an account?
Enter the email you signed up with and we'll send a link to choose a new password.
A white made the way Veneto makes Amarone: Pasqua pick the Garganega early and dry the grapes before pressing. Peach and apricot with real weight, a touch of sweetness and a buttery edge. £15 to £15.89.
Prices read daily from 2 UK retailers. We earn a commission on some links; it never changes the order.
Stock is shown where the retailer publishes it, offers are sorted by price, and unavailable offers can’t be clicked.
No current retailer offer matches that combination.
Stock status is read from each retailer’s page once a day and may lag.
Pasqua describe intense peach and tropical fruit, with citrus and apricot behind. More than 9,000 Vivino drinkers rate the 2025 at 4.0 out of 5, and tree fruit is the note they mention most. The weight in the glass comes from drying the grapes, not from sugar.
Peach and apricot lead, with citrus behind them, exactly as Pasqua describe it. Vivino drinkers mention tree fruit more than anything else, over 600 times. Drying the grapes before pressing is what makes the aroma this concentrated.
Citrusy fruit
Apple
Apricot
Peach
Pear
Almond
ButterRound and weighty for a white, and that weight comes from the drying rather than from alcohol, which sits at 13%. Over twelve hours on the skins gives it a grip most whites never have. A buttery, silky feel comes from the part of the wine that spends a few months in French oak.
Long, with a gently sweet edge. Pasqua leave 7.82 grams of sugar per litre, which is why the finish rounds off rather than cutting away sharply.
A Veneto white made the way the region makes its big reds. Over 9,000 Vivino ratings put the 2025 at 4.0 out of 5. Buy it for creamy food and mild spice rather than for oysters and plain white fish.
Two shops list the 2025: Majestic at £15 and the Italian retailer vino.com at £15.89. Under £16 is low for a white made by drying the grapes first, because that method costs a good deal more than a straight press.
Scored on food, value, cellar life and three more. It does well on food and on how easy it is to like, and badly on cellaring, which matches exactly how it is made.
Round, ripe and just off dry, with nothing sharp or austere. One of the easiest Italian whites to hand to someone who normally drinks New World Chardonnay.
£15 to £15.89 for a wine made by drying the grapes first, a method that costs far more than a straight press. Over 9,000 Vivino drinkers rate it 4.0 out of 5.
Under £16 in both shops that list it, and easy company with ordinary food. Rich enough that a single glass on its own can feel like plenty.
Body from the drying and a touch of sweetness cover ground most Italian whites cannot, from carbonara to a mild curry. It is wrong for raw shellfish.
An interesting talking point, because almost nobody in Veneto dries grapes for a dry white. The price and the plain Veneto IGT label keep it short of a special-occasion bottle.
Only part of the wine sees oak, and only for a few months. Ripe stone fruit is the whole point and it fades, so three or four years is the useful window.
Scoring is rule-based and deterministic. The model and weightings are documented in our Wine Fit Score methodology.
A compact view of what the Veneto denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
2025 was a good year in Veneto. Growers around Verona reported healthy fruit and roughly 10% more Garganega than 2024, and picking of the variety opened on 23 September. The grapes for this wine come off earlier still, because they have to dry.
Veneto had a good 2025 despite some hard weather. Growers reported healthy fruit and yields up about 5% on 2024, with Garganega around Verona up roughly 10%. Picking of the variety opened on 23 September, though the grapes for this wine come off earlier so they can be dried.
Veneto had a good 2025 despite some hard weather. Growers reported healthy fruit and yields up about 5% on 2024, with Garganega around Verona up roughly 10%. Picking of the variety opened on 23 September, though the grapes for this wine come off earlier so they can be dried.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Pasqua are a Verona house, and this bottle sits in their Romeo and Juliet range, named for the city's own story. The wine borrows Valpolicella's grape-drying technique and turns it on a white, which almost nobody else in Veneto does.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Veneto is in the IGT tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Veneto falls within Veneto.
Winery
Verona
Wine area
Made at Pasqua Vigneti e Cantine, Verona. Directions
Pasqua pick early and lay the Garganega out to lose water. That means a drying loft, extra handling, and much less wine from the same fruit, because shrivelled grapes give less juice.
A share of the blend spends a few months in French oak barrels. Barrels cost real money per litre in a way steel tanks do not, and the wine is held back while it sits in them.
Duty on a still white is £2.67 a bottle and VAT takes a fifth of the shelf price. On the £15 Majestic listing that is about £5.17 gone before the wine itself is paid for.
The label reads Veneto IGT, not Soave or Valpolicella, so it carries no premium of its own. What is in the bottle is worth more than the name on the front.
Pasqua are one of Verona's larger houses with a wide range of wines. That scale is why a labour-heavy method still lands at £15 rather than £30.
Veneto picked about 5% more fruit in 2025 than in 2024, with Garganega around Verona up roughly 10%. More healthy fruit keeps the grape price from climbing.
Dishes that go with this wine
This is not a lean, sharp white. Drying the grapes gives it body, and 7.82 grams of sugar per litre take the edge off. Together those two things handle creamy pasta and mild curry, which most Italian whites cannot.
Chilli heat burns harder against a bone-dry wine. The 7.82 grams of sugar per litre here cool it instead, and the ripe stone fruit meets the coconut and cream halfway. Keep to mild and creamy rather than fierce.
Try with: Butter chicken · Chicken korma · Tom kha gai · More pairings →
A thin white disappears under egg, cheese and butter. Drying the grapes gives this one enough body to hold its own, and the buttery note from the oak sits on the same register as the dish.
Try with: Pasta alla carbonara · Risotto alla Milanese · Pasta Cacio e Pepe · More pairings →
Tamarind, lime and palm sugar all pull in different directions at once. A wine with ripe stone fruit and a touch of sweetness follows them rather than fighting any one. Peanut and almond notes meet too.
Try with: Chicken pad thai · Satay · Sweet and sour chicken · More pairings →
Roast poultry and pork leave fat and salt in the mouth. This wine keeps enough acidity behind its weight to clear both, and the stone fruit works with crackling and skin. A lighter white would be lost against the roasting juices.
Try with: Roast chicken · Roast pork · Pork belly · More pairings →
Salt in an aged cheese makes ripe fruit taste riper and softens any hard edge in the wine. With a little sugar already in the glass, that turns a plain cheese course into a proper match. Avoid the blue end.
Try with: Caciocavallo farcito · Cheese board
A braise or a rack of ribs simply flattens a white, however much body it has. At the other end, oysters and raw fish want a sharp, dry wine: the sweetness here reads as clumsy against them and makes the seafood taste metallic.
Skip with: Brasato al Barolo · BBQ ribs · Oysters · Sashimi · Pairing guide →
The point of this wine is ripe stone fruit and texture, and both fade with time. Only part of it sees French oak, and only for a few months, so there is no long structure to wait on. Serve it cool but not ice cold.
Peak around 2027. Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
Only part of the wine sees oak, and only for a few months. Ripe stone fruit is the whole point and it fades, so three or four years is the useful window.
£15.00 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 8 Sep 2026, 01:03 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumThe grapes are dried before pressing. Pasqua pick the Garganega early and lay it out in crates to lose water, which concentrates both sugar and aroma. That is the appassimento Veneto usually saves for Amarone, and very few producers use it on a dry white.
Not sweet, but not bone dry either. Pasqua leave 7.82 grams of sugar per litre, enough to round the edges off without the wine tasting sugary. That is exactly why it copes with mildly spicy food.
Peach and apricot lead, with citrus behind them and a hint of almond. Drying the grapes gives it weight. A few months in French oak for part of the wine adds a buttery, silky feel, and the finish runs long.
Garganega, the grape behind Soave. Here it is handled quite differently: picked early, dried, then given over twelve hours on the skins. Skin contact is unusual for a white and it is where some of the body comes from.
Rich, creamy food and mild spice. Carbonara, risotto and roast chicken all work well. The touch of sweetness also makes it one of the better wines for a korma or a Thai coconut curry.
£15 at Majestic and £15.89 at the Italian retailer vino.com. Drink it within three or four years of the harvest, while the stone fruit is still forward.
5 retailers
Veneto
5 retailers
£300.00
5 retailers
Veneto
5 retailers
£74.13
4 retailers
Veneto
4 retailers
£134.00
3 retailers
Veneto
3 retailers
£340.00
Affiliate disclosure. Some links above are affiliate links. If you buy through them we may earn a small commission at no extra cost to you. Editorial coverage, ratings and tasting notes are written independently and a retailer cannot pay to be listed or to be ranked higher.
How retailer prices are sourced.
Prices and stock are read from each retailer’s public product page once a day. Outbound buy links carry rel="nofollow sponsored noopener". The list is sorted by price; we do not accept payment for placement.
What we will never do. Imply we tasted a bottle when we didn’t. Imply stock when a retailer is out. Imply independence on links that are paid affiliate links.
IGT
checked 
