Pascale is a black grape variety associated primarily with Sardinia, where it is also known as Pascale di Cagliari. Its presence on the island is documented in historical viticultural records and is thought to have been introduced from Tuscany in the early decades of the 19th century; some scholars also link it to Bonamico. It is particularly widespread in the provinces of Sassari and Nuoro, with a presence in the Campidano region and other parts of the island, where it is used in both single-varietal wines and traditional blends.
From an ampelographic point of view, it has medium-to-large, orbicular leaves, generally three- or five-lobed. The bunch is large, cylindrical-conical, often winged, with a semi-loose to semi-compact structure. The berries are large and spherical, characterised by a thick, firm skin of a black-purple colour.
When vinified, it produces ruby-red wines, sometimes enriched with violet hues, with a refined and delicate bouquet, featuring floral and spicy notes accompanied by hints of cherry, strawberry, small berries, dried fruit and caramelised undertones. On the palate, it offers smoothness, moderate acidity, good character and medium body, with distinct tannins and moderate length – qualities that particularly favour a pleasant expression in its youth. A notable fact is its historic dual purpose: in some areas, the grapes were also prized as table grapes.
