Cecilia Beretta Picaie Rosso
PRODUCER: Cecilia Beretta is the jewel of Pasqua Family and the prime objective of the Cecilia Beretta estate is to recapture the force and personality of the traditional of the Valpolicella area. The activity is geared towards making a smallish range of very fine wines.
WINEMAKING: The selected grapes are harvested by hand and left to raisin in crates inside our Fruttaio for 2 months. After pressing, fermentation takes place in separate steel tanks as the grapes have different ripening times. Temperature is controlled at 25-28°C and fermentation last for 20 days. Afterwards the grapes are blended, malolactic fermentation follows to harmonize and soften the wine. Maturation in oak barriques for 8 months. After bottling, the wine ages in bottle before being released.
TASTING NOTES: Made from selected grapes that were left to raisin in wooden crates, this wine has a full-bodied and deep bouquet with hints of vanilla. It is of very good structure and very soft and mouth-filling on the palate. Pairs well with red meat, game and mature cheeses.