Valpolicella Superiore DOC MIZZOLE CECILIA BERETTA PASQUA

From the vineyard located in the Mizzole district, located at 200 m above sea level, comes the blend of Corvina, Corvinone, Rondinella and Oseleta grapes which give life to this red wine from the Cecilia Beretta winery. After the manual harvest, the grapes are pressed with subsequent maceration on the skins for 8-10 hours at a controlled temperature of 10°C. This is followed by a fermentation phase with continuous pumping over, in order to extract polyphenols and coloring substances. After malolactic fermentation in steel, part of the wine is placed in oak barriques and tonneaux where it matures for 9 months while the remaining part matures in steel.

Characteristics of this Mizzole Valpolicella

It has a ruby red color with violet reflections and a very intense olfactory bouquet of red fruit, currants and blueberries first and foremost. The tannic texture is very strong and with a spicy and long finish.

Recommended pairings with this Valpolicella wine

Perfect to accompany tasty first courses such as mushroom or radicchio risotto, stewed red meats and mature cheeses. Serve at a temperature of 16-18°C.