Heritage
Cecilia Beretta, the jewel in the crown of the Pasqua family, was established in the early 1980s with the clear aim of producing high quality and characterful Veronese wines from the vineyards of Valpolicella and Soave, under Carlo Olivari’s expert guidance. These vineyards received special attention when the consolidation of the company made it possible to dedicate considerable resources to the qualitative enhancement of production.
Cecilia Beretta since 1980.
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.