History
From agricultural estate to experimental hub
Cecilia Beretta originated as an agricultural estate belonging to the Pasqua family. It subsequently developed into an experimental hub working with grapes from vineyards distributed between Valpolicella and Soave. Its role within the family portfolio centres on investigating individual growing areas and developing distinct interpretations of their grapes.
1980–1990 — Development of Mizzole
The Mizzole vineyard was planted in several phases between 1980 and 1990. Located at 200 m above sea level in the eastern Valpolicella area, it was established with Corvina, Rondinella, Oseleta, Cabernet Sauvignon and Merlot on calcareous-clay soil.
The organic programme at Mizzole
By November 2022, Mizzole had been cultivated organically for ten years. A formal certification process began in 2020 and was then expected to conclude in 2023. The project formed part of a broader effort to compare different approaches to vineyard management along the Mizzole ridge while retaining a close relationship between each wine and its specific place of origin.
2018 — A stylistic change
Graziana Grassini joined the winemaking work in 2018, collaborating with the existing oenology team. The approach to Mizzole changed accordingly: the blend components became more delicate, the green notes were softened, and the earlier emphasis on muscularity and robustness gave way to a more restrained expression.
2023 — Cecilia Beretta as an experimental hub
By 2023, Cecilia Beretta was explicitly positioned as the Pasqua family’s experimental hub for grapes originating across Valpolicella and Soave. Graziana Grassini was entrusted with the stylistic restyling of its principal ranges, working alongside oenologist Carlo Olivari.
2025 — Inclusion among the Icons
Cecilia Beretta was presented as one of the pioneering interpretations within the Icons collection. Terre di Cariano also became one of the five wines selected for Ode al Futuro, an artistic project created for the Pasqua centenary. Artist Gaia Alari reinterpreted it through an animation exploring roots, territory and female identity.
Terroir
Valpolicella and Soave
Cecilia Beretta works with grapes from vineyards distributed between Valpolicella and Soave. This geographic span includes the contrasting conditions of Valpolicella Classica, Valpantena and the historic Brognoligo area of Soave.
Valpolicella Classica combines moderate soil fertility with limited water availability. Average yields are consequently lower, while grape ripeness, structure, concentration and potential alcohol increase without sacrificing the elegance and finesse sought from Corvina. Terre di Cariano represents Cecilia Beretta’s interpretation of this area.
Valpantena has hydrogeological characteristics comparable to Valpolicella Classica, but the valley’s shape produces hotter summers and a smaller day–night temperature range. These conditions are associated with greater expressive power, deeper colour, higher potential alcohol and complete tannin maturation, while retaining a measure of finesse. Corvina from this area contributes to Mizzole.
Mizzole
The Mizzole area is crossed by the Fibbio river and marked by mountain indentations and an alternation of hills and plains. The vineyard lies at 200 m above sea level on calcareous-clay soil. Its setting and soils support Corvina, Rondinella, Oseleta, Cabernet Sauvignon and Merlot.
Brognoligo
Brognoligo is identified as one of the historic areas for Soave. Garganega for Cecilia Beretta’s Soave Classico comes from approximately 45-year-old vines trained on pergolas.
Winemaking
Organic cultivation at Mizzole
Mizzole had been organically cultivated for ten years by November 2022. Its formal certification process began in 2020 and was expected to conclude in 2023. This work reflects a programme of exploring differentiated agricultural approaches along the Mizzole ridge and assessing how each approach translates the vineyard into wine.
Site-led vineyard work
The approach begins with the study and understanding of each vineyard’s terroir. Corvina is evaluated in relation to the conditions of Valpolicella Classica and Valpantena rather than treated as a uniform raw material. At Brognoligo, approximately 45-year-old Garganega vines are trained on pergolas. A traditional taglio del tralcio technique is used: once the grapes are ripe, the fruiting cane is cut to interrupt sap flow, and the bunches remain on the vine for a further two to three weeks to undergo natural concentration. Harvesting there is manual.
Experimental role
Cecilia Beretta functions as an experimental hub for grapes originating in Valpolicella and Soave. Its production philosophy links vineyard study, blending and differentiated vinification styles, using the contrasting behaviour of grapes from individual areas to shape each interpretation.
Evolution of the Mizzole style
Before 2018, the vinification of Mizzole emphasised muscularity and robustness. With Graziana Grassini’s arrival in 2018 and her collaboration with the existing oenology team, the bases used in the blend became more delicate and the green notes formerly associated with the wine were softened. This marked a deliberate stylistic move toward greater restraint while retaining the vineyard’s identity.
Techniques represented across the range
The range demonstrates several distinct techniques: controlled-temperature fermentation in stainless steel; whole-berry fermentation for structured red wines; manual punch-downs; malolactic fermentation in steel or French oak; maturation in French-oak barriques and tonneaux; the Valpolicella ripasso method, with a second fermentation on Amarone pomace; grape drying in crates; and partial fermentation and maturation on fine lees for the Soave expression. These practices vary by wine and are not applied uniformly across the range.
Philosophy
Cecilia Beretta’s defining purpose is experimentation grounded in place. The project studies grapes from vineyards across Valpolicella and Soave, treating the relationship among people, vineyard and environment as the basis for expressing a variety’s complexity.
The work with Corvina begins by understanding the conditions of each growing area, followed by blending and vinification decisions intended to preserve balance and reveal the variety’s different expressions. Mizzole illustrates this adaptive approach: a once muscular style was deliberately refined from 2018 through more delicate blend components and softened green notes.
Within the wider Pasqua vision, innovation is understood as a state of mind extending from vineyard management to cellar techniques. Continuous research and development are intended to deepen knowledge of individual vineyards and support new, differentiated winemaking approaches. Sustainability is integral to this direction, represented at Cecilia Beretta by the long-running organic work at Mizzole.