Cecilia Beretta, owned by Umberto, Riccardo, and Alessandro Pasqua, was founded in the early 1980s with the goal of producing high-quality wines with a strong personality. Bottles of wine that reflect the excellence and tradition of the Valpolicella and Soave regions. And this mission has not gone unnoticed. The wines are exported to many different countries and are increasingly receiving rave reviews for their top-quality wines. Named after the local nobleman Giuseppe Beretta, who built the estate's magnificent villa in the 17th century, the estate comprises 89 hectares of prime limestone-rich vineyards nestled in the rolling hills of Valpolicella and Soave.
The Brognoligo region is a small area within the Soave Classico region. The bunches are dried on the flat for about two to three weeks before harvest, which is done carefully by hand. After gentle pressing, fermentation takes place in steel vats with selected yeasts at a controlled temperature between 15-17 degrees Celsius for about 15 days. Ten percent of the blend completes alcoholic fermentation in French oak barrels, where it also completes malolactic fermentation. The remaining portion of the blend rests on the fine lees for three months.
The Soave has a pale yellow color with greenish reflections. Upon pouring, we immediately enjoy aromas of chamomile, tropical fruit, and lightly toasted notes. The wine is fresh, savory, and well-balanced on the palate. A distinct almond flavor blends with the sweetness of the aroma. The Soave pairs well with light antipasti and dishes such as tagliatelle with shrimp or risotto.
