The Cecilia Beretta winery is the pride of the Pasqua family and was founded in the early 1980s as an agricultural business. Its name comes from the magnificent Beretta villa built in the 7th century in Mizzole. Around the end of the 1940s, the Pasqua family acquired the Mizzole, Mattaranetta, and San Felice vineyards. The winery is inspired by innovation and the continuous improvement of the original aspects of the vine. The main goal is to rediscover the character of the traditional wines from Valpolicella and Soave.
This Amarone wine is a blend of Corvina, Vorvinone, and Rondinella, all harvested by hand. After harvest, the grapes are placed in crates in the drying loft for about three months to dry. Here, they lose approximately 25 to 30 percent of their weight. After drying, fermentation takes place in stainless steel tanks for about one month. Continuous hand-punching is carried out to promote the extraction of color and structure. Seventy percent of the wine is then transferred to French oak barriques. After aging for approximately 24 months in wood, the wine is transferred to steel tanks and then bottled.
The Amarone della Valpolicella has a deep red color in the glass. Its nose is full-bodied, with aromas of wild berries and blackberries complemented by spicy notes reminiscent of cocoa and toast. On the palate, the red wine is rich, warm, and smooth, with tannins that are quite mature and silky. A strong, well-balanced red wine with a long finish.
