Picaie Rosso Veneto IGT - Cecilia Beretta

The Picaie Rosso Veneto IGT - Cecilia Beretta presents itself in the glass with a dense, sparkling ruby red and fine cherry-colored reflections. Already with the first swirl, intense aromas rise. Dark blackberry meets juicy sour cherry and ripe forest fruits. Added to this are fine notes of oak, a hint of vanilla and delicate spicy tones. The bouquet appears clear, multi-layered and inviting, with warm depth and elegant freshness.

On the palate, this red wine from Veneto shows a dry yet very charming character. The texture is velvety, with ripe, well-integrated tannins. The body is full, dense and yet finely delineated. The fruit appears concentrated but not heavy. This creates a balance of power, elegance and drinkability that makes this wine ideal for pleasurable evenings.

On the palate, the dark berries and cherry aromas are particularly evident. The blackberry appears dense and juicy. The sour cherry brings tension and clear freshness into the glass. The oak provides structure, fine roasted aromas and a hint of smoke. The vanilla gently rounds off the profile without dominating. Subtle spicy notes emerge, reminiscent of pepper, cloves and a little cocoa. The long-lasting finish carries these aromas further and fades with a fine, dry finale.

The aromatic profile of this red wine can be divided into five distinct layers:

1. Dark fruit: blackberry, blackcurrant, ripe plum, juicy sour cherry, which provides fullness and clear freshness.
2. Red fruit: cherry, morello cherry, a touch of raspberry, giving the wine a lively, fresh framework.
3. Wood and maturity: oak, fine roasted tones, a hint of toast, which bestow structure and depth.
4. Spice: pepper, cloves, a bit of licorice and fine cocoa, giving the wine a noble, spicy note.
5. Sweet nuances: vanilla, delicate chocolate and a hint of caramel, which ensure a soft, rounded finish.

These layers interlock harmoniously. The result is a complex yet very approachable red wine that already offers great pleasure in its youth, but can also be stored for several more years. Thanks to the velvety tannins, the wine feels soft on the palate without losing structure. The lively freshness ensures that every sip appears clear and precise. The long-lasting finish with fruit, spice and fine vanilla immediately invites another glass.

At a serving temperature of 15 to 18 degrees, Picaie Rosso Veneto IGT - Cecilia Beretta unfolds its full potential. A short period of aeration in a decanter enhances the depth of the aromas. Blackberry, sour cherry and the elegant wood notes then come to the fore even more clearly. The great care taken in the vinification is evident in the dense yet silky structure. The awards from renowned critics such as James Suckling, Luca Maroni and Mundus Vini underline the high quality of this wine.

On the palate, a very successful combination of the grape varieties Cabernet Sauvignon, Corvina and Merlot reveals itself. Cabernet brings structure, dark fruit and spice. Corvina provides the typical, clear cherry note from Veneto. Merlot complements the cuvée with soft richness and a velvety texture. This blend results in a wine that appears dark-fruited, spicy and at the same time clear and fresh. The ripe grapes from the best sites in Veneto provide the basis for its high density and long finish.

In the long aftertaste, dark berries, sour cherry, delicate vanilla, oak and a hint of cocoa remain present. The finish is dry, yet very tasty and animating. A wine that pairs perfectly with intense dishes and becomes the red highlight of the evening at a rustic snack or barbecue party. Anyone looking for red wine with depth, spice, freshness and soft tannins will find an excellent choice here.

Vinification of Picaie Rosso Veneto IGT by Cecilia Beretta

The grapes for Picaie Rosso Veneto IGT - Cecilia Beretta come from selected sites in Veneto. The climate there offers warm days and cool nights, which promote a slow, even ripening of the berries. The soils are partly calcareous, partly loamy and provide structure and clear fruit in the wine. The vines are carefully tended and produce lower yields, but particularly ripe and aromatic grapes.

The harvest is carried out selectively, often in several passes. Only ripe and intact berries are picked. The winemakers ensure that the harvested fruit reaches the cellar undamaged. This keeps the fruit clean and precise. This effort forms the basis for the dense, elegant style of the wine.

In the cellar, the grapes are destemmed and gently crushed. Fermentation on the skins takes place under temperature control in order to optimally preserve the aromas of blackberry, sour cherry and the varietal-typical spice. Regular rack-and-return or gentle pumping-over ensures that color, tannins and aromatic substances are gently extracted from the skins. This results in a deep ruby red and a clear, velvety structure.

After fermentation, the wine matures in 225-liter barriques. Here it gains in complexity, finesse and structure. The oak contributes vanilla, fine roasted aromas and a hint of smoke. The time in wood also helps to smooth the tannins. They therefore appear ripe and soft without losing power. Through micro-oxidation in the barrel, the wine becomes even more harmonious and dense.

After maturation in wood, the different lots are carefully tasted and assembled. The cuvée of Cabernet Sauvignon, Corvina and Merlot is adjusted so that fruit, spice, oak and freshness are in balance. The wine then continues to mature in the bottle before being released to the market. The result is a red wine with varietal-typical fruit, elegant spice, silky structure and a long finish.

Food recommendations for Picaie Rosso Veneto IGT by Cecilia Beretta

The characterful, dry red wine Picaie Rosso Veneto IGT - Cecilia Beretta is an ideal partner for dark meats and hearty dishes. Its blackberry and sour cherry aromas, the notes of oak, vanilla and spice, as well as the velvety mouthfeel harmonize with intense roasted aromas and rich sauces.

The following combinations are particularly harmonious:

• Entrecôte or ribeye of beef, grilled medium, with rosemary potatoes and a reduced red wine sauce.
• Rack of lamb with herb crust, served with oven-roasted vegetables and creamy polenta.
• Braised beef cheeks or pot roast with root vegetables and a robust gravy.
• Game dishes such as saddle of venison or venison ragout with cranberries and spaetzle.
• Grilled salsiccia or other spicy grilled sausages with bell peppers, zucchini and tomatoes from the grill.
• Aged hard cheeses such as Pecorino, mature Parmesan or an old mountain cheese, served with a rustic snack platter and dark chutney.
• Pasta with dark sauces, such as tagliatelle with beef or game ragù, topped with shaved hard cheese.
• Pizza with spicy salami, mushrooms and strong cheese, ideal for a convivial barbecue party or an evening with friends.

These dishes underline the dark fruit, the fine spice and the velvety character of Picaie Rosso Veneto IGT - Cecilia Beretta. At the same time, the wine adds depth to the food and turns every rustic snack or barbecue party into an especially intense moment of enjoyment.

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