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Cecilia Beretta in Italy’s Valpolicella region revises its wine range

The Cecilia Beretta estate in Valpolicella (Italy), part of the Pasqua winemaking family, is revising and re-launching its range of Cecilia Beretta wines.

The Cecilia Beretta name celebrates both the history of this leading Italian female gure of the 18th century, but also shines the spotlight on the traditional winemaking, and indigenous grape varieties of the region.

The estate was founded in the 1980s and named after the eldest daughter of the agronomist and poet Count Giuseppe Beretta who built the villa around which the vineyards are now planted.

The Pasqua family is keen to shine the spotlight rmly on Cecilia Beretta herself and her reputation as a local philanthropist who helped support the weak and vulnerable in the local community, through teaching music and literature to underprivileged children.

The Cecilia Beretta range of wines hope to capture that spirit and commitment to help improve her local area. Appropriately, the wines are now being promoted around the world by a namesake of Beretta, Cecilia Pasqua, who represents the third generation of the winemaking family.

It also marks the arrival of Graziana Grassini, one of the first female winemakers in Italy, to the property and her rst time making wine in Valpolicella in the heart of Verona. The estate itself is managed by Umberto Pasqua, along with his sons Riccardo and Alessandro.

They were formally introduced to the trade earlier in the year in a collaboration with one of Italy’s most innovative and acclaimed chefs, Viviana Varese from Alice in Milan, during the 15th edition of the international gastronomy congress, Identità Golose. They were then introduced to the UK with a series of roadshow events starting in London.

The range of wines include:

  • Mizzole Valpolicella Superiore DOC 2017
    A blend of Corvina (60%), Corvinone (25%), Rondinella (10%) and Oseleta (5%) that come from the Mizzole vineyards, in the north-east of Valpolicella. Located on hilly, calcareous-clay terrain, the vines enjoy good sun exposure. It results in a bright wine full of colour, a nose of marasca cherry and wild berries and a round, soft avour with pleasant freshness.
  • Terre di Cariano Amarone della Valpolicella DOCG Classico Riserva 2012
    This has an intense red colour, with scents of berries and blackberry jam and spiced notes, with touches of cocoa. Rich, warm, and soft in the mouth, with already quite mature and silky tannins. This wine is made using the appassimento method of drying the grapes out on racks for around three months. This helps to reduce the grape concentration by up to 30%.
  • The Brognoligo Soave Classico DOC 2018 is a pure Garganega variety, a white wine with a soft yellow colour that opens on the nose with notes of chamomile, tropical fruits and hints of toasting. Fresh and avourful, it leaves an almond aftertaste which blends with the perceived sweetness, which is characteristic of the Garganega variety.
  • Picàie Rosso Veneto IGT 2012 owes its name to the custom of hanging the bunches of grapes in country houses. Grapes were left to wither until December and a part was then brought to the table at Christmas as a good omen, while the remainder was made into wine. The wine is a blend of Corvina (40%), Cabernet Sauvignon (30%) and Merlot (30%), with intense aromas of cherry, combined with the softness of Merlot and the structure of Cabernet Sauvignon. Bright ruby red in colour, the nose reveals oral notes and aromas of nuts and raisins, sweetness of vanilla and spices; on the palate it is warm, enveloping, persistent with the appassimento revealed at the finish.
  • Freeda Rosé Trevenezie IGT 2018 is further homage to Cecilia Beretta and was a Scandinavian cousin much beloved by the Countess. This rosé is a blend of Corvina (60%), Sauvignon (30%) and Carménère (10%). The grapes are harvested by hand and pressed together. It’s a wine that expresses the combination between fruity and spicy aromas, reveals strong minerality and crispness, and a long, harmonious finish.

Hall 1 / Stand BC105


Photo: Alice Ristorante by Pasqua Riccardo Pasqua and the Chef Viviana Varese