To try an explanation of Cantina Cecilia Beretta success we need to take a few steps back, and start from the group of which it is part, owned by the Pasqua family. This group was born in 1925 with the intention of enhancing the Venetian viticulture, with wines produced in the San Felice winery, in the province of Verona. Today the Pasqua group is a giant that produces about 15 million bottles with grapes from over 300 hectares of vineyards (between those owned and those managed for rent).
Within this colossus, however, there are micro-realities that, while remaining administered by the group, have retained their production autonomy. This is the case of Cecilia Beretta, a winery that has developed, since the 1980s, on land purchased in Mizzole and San Felice areas, at the end of the 1940s. This reality boasts an extension of 50 hectares of property, plus 35 rented, and produces about 200,000 bottles under the careful wine management of Carlo Olivari and Giovanni Nordera. The current owners, Umberto, Riccardo and Alessandro Pasqua, have always had a particular predilection for this small winery, also because it represents the company most intense and exclusive qualitative peak tout court.
Among the bottles produced deserves a special mention the Amarone Classico Riserva Terre di Cariano, a real blockbuster that, for at least 20 years, continues to snap up national and international awards, with a disarming ease. It is a wine that comes from grapes Corvina (60%,), Rondinella (25%), Corvinone (5%), Croatina (5%) and Oseleta (5%) bred in an extremely prestigious area, San Pietro in Cariano, at an altitude between 150 and 200 meters, on soils of alluvial origin, with fine, gravelly and calcareous, sediments.
After the manual harvest, the grapes are gently laid in the fruity, where they will be left to dry for 3 months, at the end of which they will be crushed and left to ferment in steel for about a month, at controlled temperature, with continuous manual fulling. The wine is left to age for two years in barriques (70%) and tonneax (30%), from which it will be transferred back to steel, to obtain the perfect balance between the various parcels, before bottling and marketing.
The 2013 vintage has a really intense ruby colour, with an evident consistency, and with main aromas of black cherry syrup, boiled plum, pot pourri and dark chocolate, followed by Alkermes, carob, candied orange and cinchona branch, and concluding echoes of leather, vinyl and cabinetry. The palate amazes as, despite the glyceric softness, the alcoholic heat (15.5 I) and the slight residual sugar, the sip does not tire at all, thanks to an excellent freshness, even balsamic, that, together with the red fruit and a hint of pepper, accompanies it until the closing and a considerable length persistence.
Rating: 93/100
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