Brognoligo Soave Classico

Denominazione origine controllata

The grapes for this Soave come from the Brognoligo subzone, one of the most historic areas for Soave wine production. To make this wine, the bunches are left to ripen on the vine for about 2-3 weeks longer, using the traditional technique of cutting the vine shoots. The cane cutting technique is a practice that consists of cutting the fruit cane of the vine when the grapes are ripe, in order to interrupt the flow of sap and allow the berries to dry naturally on the vine. This process concentrates sugars and other substances and is used to obtain more structured and full-bodied wines. The grapes are then harvested by hand from pergola vineyards that are around 45 years old. After soft pressing, fermentation takes place in steel vats at a controlled temperature of between 10° and 13°C for around 15-20 days. Ten per cent of the blend completes alcoholic fermentation in French oak barriques, where malolactic fermentation also takes place. The remaining part of the blend rests on the fine lees for 3-5 months, without undergoing malolactic fermentation. The two parts are then blended and the wine is bottled.

Soave is Verona's white wine, pale yellow in colour with greenish reflections. The nose opens with notes of chamomile, tropical fruit and slight toasted notes. Fresh, savoury and well-balanced, it leaves an almond aftertaste in the mouth that blends with the sweetness found on the nose, a typical characteristic of the Garganega grape.

With Cecilia Beretta, the Pasqua family aims to promote the strength and personality of traditional Valpolicella and Soave wines, the precious fruit of a unique and original history and culture. The name Cecilia Beretta is a tribute to the influential and fascinating noblewoman and patron of the arts and crafts who lived in the 1700s.