Mizzole Valpolicella Superiore

Denominazione di origine controllata

The grapes are destemmed and then undergo pre-fermentation maceration on the skins for 8-10 hours at a temperature of 10 °C. Whole-berry fermentation at a controlled temperature of 20°-22°C lasts 10-12 days, during which frequent pumping over is carried out to promote the extraction of polyphenols and colouring substances. Once fermentation is complete, the wine is transferred to steel tanks where malolactic fermentation takes place. The wine is then transferred to oak barriques and tonneaux, 30% of which are new, where it ages for about 9 months.

In the expression of this wine we find a lean and vibrant body, which keeps the sip light and invites the next one. The nose shows intense red fruit, with variations on blueberry and currant. The tannic texture insists on the palate in a decisive manner and the finish, played on spicy tones, is long and fresh.

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.