Picàie Rosso Veneto

Indicazione geografica tipica

The grapes are carefully harvested and then left to dry for about two months. Vinification takes place separately in steel fermenters at a controlled temperature of 20°-22° C for 20 days. Malolactic fermentation follows in steel. The wine is aged in French oak barriques and tonneaux for 18 months. The wine then rests in the bottle for another 6 months. The name Picàie recalls the ancient custom of hanging bunches of grapes in the attics of country houses. The farmers left the grapes to dry until December: some were then served at Christmas as a good omen, while the rest were vinified to obtain a smooth, structured wine.

Corvina, the most important of Verona’s indigenous varieties, displays intense aromas of cherries, perfectly matches the softness of Merlot and the structure of Cabernet Sauvignon. Intense ruby colour with garnet rim, on the nose uplifting aromas of red fruits and dark cherry combined with liquorice, spicy cedarwood and vanilla. In the palate, the wine is full bodied with notes of dark fruits and spices, tannins are firm yet fine-grained and well-integrated and finishes long and persistent.

The name recalls the ancient tradition of hanging bunches of grapes in the attics of country houses. Farmers would leave the grapes to raisin until December when some would be offered at the Christmas table for good wishes while the rest was vinified to obtain an excellent wine.

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.