Begin a journey, with imagination, among the vineyards of Valpolicella, a place where time seems to stand still and where tradition merges with innovation. Here, amidst gentle hills and limestone soils, comes Picàie, Cecilia Beretta's Veneto red wine. The name ‘Picàie’ refers to an ancient peasant custom: the drying of grapes. In the past, farmers would gather the ripest grapes and hang them under roofs to dehydrate them. Part of these grapes were consumed fresh, while the rest were vinified to make sweet, full-bodied wines. Today, this tradition lives on in Picàie. At its heart is a blend of three noble grapes: Corvina, Cabernet Sauvignon and Merlot. Corvina, an indigenous Valpolicella grape variety, gives the wine structure and cherry aromas, while Cabernet and Merlot bring elegance and tannins, softness and roundness respectively. The grapes, selected by hand, are dried for about two months, thus concentrating sugars and aromas. Subsequently, vinification takes place in steel, at a controlled temperature, to preserve the freshness of the fruit. Subsequent ageing in oak barrels enhances the complexity of the wine, giving it spicy and vanilla notes. In the glass Picàie is an intense ruby red colour. The nose is surprising for its broad and complex bouquet, with notes of dried fruit, sultanas, vanilla and spices. In the mouth, however, it is powerful, warm and enveloping, with soft and persistent tannins. The finish is long and persistent, with notes of raisins that recall the tradition from which this wine takes its name. Suitable for various occasions, it is perfect with savoury first courses, grilled or stewed red meats, mature cheeses and dark chocolate. Thanks to its structure and beautiful complexity, it can also be proposed as a meditation wine.