Freeda Rosé Trevenezie

The vineyards from which this blend originates are located in the southern part of Lake Garda. The grapes are harvested by hand and pressed together. Contact with the skins of the red grapes gives the wine its distinctive “onion skin” colour. After cold settling for 24 hours, alcoholic fermentation takes place in steel vats at a controlled temperature of 10-13°C for 15-20 days. The wine then remains on the lees for 1-2 months before being bottled.

Corvina meets the aromatic freshness of Sauvignon and the spicy round character of Carménère. Freeda is a perfect combination of fruity and spicy aromas with a strong minerality and freshness. The finish is long and harmonious.

Cecilia Beretta, an influential and fascinating noblewoman of the 1700s, used to receive aristocrats and artists from various parts of Europe in her salon. Reading her diaries, we can deduce that one of the people who most influenced her growth and stimulated her artistic orientation was a cousin from Northern Europe, who lived in what is now Sweden. Her name was Freeda.

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.