Amarone della Valpolicella DOCG CECILIA BERETTA PASQUA

This Amarone from Cantina Cecilia Beretta is made from the best grapes of Valpolicella: the grapes used are a blend of Corvina, Rondinella, Corvinone and Croatina, harvested manually and left to dry for about 2-3 months. At the end of November, the grapes are pressed and fermented for 20-25 days. Maturation takes place in barriques, where malolactic fermentation also occurs. After 18 months, further ageing takes place in the bottle for another 6 months.

Characteristics of this Veneto wine

It has a very deep ruby red colour and striking balsamic and ripe red fruit aromas. On the palate, it is fruity with excellent persistence.

Recommended pairings with this Valpolicella red wine

Perfect with red meat dishes, mushrooms, radicchio and mature cheeses. Serve at a temperature of 18-20°C.