Beronia Rueda Verdejo

An ideal accompaniment for all sorts of fish dishes, pasta, rice and cheese.

The history of Cantina Goretti spans over four generations of the same family who passed the business down from father to son since its founding in the early 1900s. Throughout the 20th century and into the 21st Cantina Goretti has maintained its reputation for quality passion and pride. Today the fourth generation of the Goretti family – represented by Sara and Giulia - is committed to the pursuit of quality cutting-edge research and wine-making techniques while also engaging in spreading the Umbrian culture and tradition around the world.

The 2020 vintage was marked by a relatively warm, rainy winter. Temperatures in early spring were unusually high, but a subsequent cold snap delayed budburst until the beginning of April. Rain fell plentifully during April and May, but by closely monitoring the crop and applying treatments at key moments we managed to keep the vines in perfect health right up until the harvest. The rain also meant, however, that the plants grew well from budburst through to véraison without needing to be watered at all. Over the summer, the highest temperatures came at the end of July and in early August, reaching 40ºC for several days. The grapes continued to ripen until 2nd September, when the harvest started. Other major factors were the significant heatwaves at the end of the ripening cycle and the rain that fell while the harvest was in full swing. As a result, the plots that were harvested before the rains yielded lower volumes of grapes but fruit that was more concentrated, whilst the plots harvested after the rains yielded higher volumes and grapes that were fresher.

After 2 to 3 months ageing on its lees with weekly remuage, the wine is clarified and filtered prior to creating the perfect blend and bottling.

The grapes are harvested mechanically at night so as to retain the freshness of the fruit and avoid oxidation. The fruit is pressed gently in an inert atmosphere to avoid the aromas becoming oxidised, with the must being separated into different quality grades. We then purify the must by decantation, separating out the clean must. Fermentation is carried out using selected yeasts, with the temperature kept under control at between 14 and 17ºC and goes on for 10-15 days. The winery has two types of fermentation tank, stainless steel and concrete, and both are used. The former offer total temperature control and speedy alcoholic fermentation, which produces wines that are clean, complex and intense on the nose. Concrete on the other hand promotes contact with the lees whilst the porosity of the material helps produce wines that are very full-bodied on the palate.