The Valpolicella DOC Superiore Mizzole di Cecilia Beretta, brend of Pasqua Cantine e Vigneti, originates in a unique territory, Valpantena, often considered the hidden jewel of Valpolicella. We are located north-east of Verona, in a valley characterised by a terroir with an extraordinary wine vocation. In Mizzole, a small village nestled among gentle hills at an altitude of 200 metres, lies the vineyard from which the grapes for this wine come: a clay and limestone soil that enhances the character of the native varieties. The average age of the vines, between 25 and 30 years, contributes to the high quality, concentrated grapes. A blend of Corvina, Corvinone, Rondinella and Oseleta, the grapes are selected by hand and undergo a gentle crushing and maceration on the skins for 8-10 hours at a controlled temperature. This process gently extracts polyphenols and colouring substances. The subsequent fermentation lasts approximately 10-12 days and is accompanied by frequent pumping over to intensify aroma and structure. After alcoholic fermentation, the wine also undergoes malolactic fermentation in steel tanks. Subsequently, 55% of the mass matures for 8-10 months in French oak barriques and tonneaux (approximately 30% new wood), while the remainder matures in steel to preserve freshness and vivacity. Mizzole presents itself in the glass in a brilliant colour with coral red reflections. On the nose it offers intense aromas of morello cherry, undergrowth and delicate toasted notes given by the ageing in wood. In the mouth it is round and soft, balanced by a fresh acidity that amplifies its drinkability. The tannins are refined and well integrated, making the finish long and pleasantly persistent. Thanks to its fine structure, this Veronese red goes well with red meats, roasts, game and mature cheeses. Good already today, its remarkable capacity for ageing allows it to be appreciated for up to 10 years.