Heritage

Cecilia Beretta dal 1980.

Cecilia Beretta, gioiello di proprietà della Famiglia Pasqua, nasce agli inizi degli anni ’80, con l’obiettivo preciso di produrre vini veronesi di alta qualità e con una forte personalità a partire dai vigneti della Valpolicella e del Soave, con la direzione tecnica di Carlo Olivari. Particolare attenzione è stata riservata a questi vigneti quando il consolidamento dell’azienda ha permesso di dedicare importanti risorse al potenziamento qualitativo della produzione.

Cecilia Beretta wines are the offspring of a unique and, above all, ancient oenological culture: the bond between man and nature is enhanced in the cellar with the recovery of indigenous grape varieties, Corvina primarily. All the Cecilia Beretta business is focused on the production of a limited selection of fine bottles, around 300,000 each year.

Wines that combine innovation and tradition by valorising ancient techniques such as ‘appassimento’.

This is a production that enhances the typicality of the vineyards and the area, treasuring ancient techniques like the grape raisining. A centuries-old method, one that is unique around the world, in which the best grapes are selected, hand-picked, and then arranged in wooden crates. Here, carefully spaced apart, the bunches are left to dry for about four months. The transformation that takes place is the secret of the richness of our reds: the grapes lose weight but are enriched with extraordinary aromas.