La Collina Dei Ciliegi

A red wine with character, obtained from the queen grapes of Valpolicella. Peratara from La Collina dei Ciliegi is ideal with rich first courses and red meats.

Charming and lively garnet red. On the nose, an explosive note of morello cherry jam accompanied by a refreshing note of rhubarb which gives way to intriguing aromatic herbs in the finish. Great thickness and depth where the alcohol finds a unique balance in the lively acidity and in very elegant tannins.

On the palate it is striking for its snappy and juicy drink, lengthening in the finish with a marked sapidity.

Charming and lively garnet red. On the nose, an explosive note of morello cherry jam accompanied by a refreshing note of rhubarb which gives way to intriguing aromatic herbs in the finish. Great thickness and depth where the alcohol finds a unico.Con balance in the lively acidity and in very elegant tannins. With its characteristic deep and intense garnet red color, the Amarone della Valpolicella Ciliegio belonging to the Armando Gianolli Reserve is one of the best known traditional wines Italian. The taste is full-bodied and persistent, and goes well with the tasting of long-aged cheeses. The scents of fruit jam predominate on the nose, amalgamated with final notes of tobacco.

The Garganega Ca' del Moro produced by the La Collina dei Ciliegi winery has a pale straw yellow colour, the nose is expressed with notes of fresh white flowers and white pulp fruit, in the mouth it is soft, fresh and extremely pleasant. Excellent with risottos and fish-based main courses, interesting combination with fresh goat and sheep's cheeses.

The Amarone produced by the La Collina dei Ciliegi company has an intense ruby red color with brilliant garnet hues. Complex and sumptuous bouquet on the nose. The initial sweet nuances of cherry and jam are then wrapped in spices and a delicate leather finish. On the palate it is full, enveloping, strong and gentle at the same time, with a long and balanced finish. It fits perfectly with strong stewed and grilled game, braised meats and long-aged cheeses. The aftertaste deriving from the drying of the grapes also marries it with sweet and sour cuisine.

The Amarone Ciliegio produced by the La Collina dei Ciliegi winery is a noble wine, one of the greatest reds of the Italian tradition; comes from the best selected grapes Corvina Veronese, Corvinone and Rondinella in the Verona area. A symbolic wine, with a great structure that envelops the palate in a thick and warm sip. This Amarone della Valpolicella ages in wood for 24 months and then ages in the bottle for 6 months.

Camponi, IGT Veneto, is the pleasant and drinkable red of La Collina dei Ciliegi. It comes from a careful processing of 100% Corvina Veronese grapes. The same base of the noble Amarone della Valpolicella DOCG which represents the spearhead of the Erbin cellar. In this case, however, the grapes are taken to the cellar immediately after harvesting, to be transformed when they are still fresh and vital. After the destemming phase, the grapes are sent for maceration and fermentation at a controlled temperature. A process that lasted for over a week. The result is a wine characterized by a beautiful purple red color, with a nice spicy and fine scent. In the mouth, however, it is pleasantly agile and fresh. Equipped with a subtle and mature tannin, it easily finds a way to give great satisfaction on the table. Super versatile, if served at a slightly lower temperature than normal, it can even be paired with fish-based dishes.

Enveloping in the mouth, with a long and pleasant finish, it is to be tried with a slice of delicious chocolate salami, with a spicy zola crouton and even alone, in peace and relaxation.

You don't live on Amarone alone (unfortunately). But even a good Ripasso della Valpolicella DOC, like this Maciòn can give great satisfaction. The Collina dei Ciliegi, modern, well-exposed high-altitude vineyards, produces it from the Corvina Veronese, Corvinone and Rondinella grapes that ripen under the Valpantena sun. After vinification in red, this wine undergoes a second (slow) fermentation, activated by the pomace of Amarone and Recioto. This slow passage gives the wine greater complexity, without reaching the levels of the two noble older brothers. A phase of maturation in oak barrels follows which lasts for about 9 months and, subsequently, refinement in glass for another 6 months. Deep ruby red with good consistency, the nose is fragrant, with clear sensations of fruit jam reminiscent of plums and cherries. In the mouth, then, it has a decisive attack and a decidedly fruity soul. A wine with a good structure, it enjoys a very soft finish. On the table it goes very well with classic roasts and delicious first courses such as a rich baked pasta.

Ruby red wine with aromas of berries and cherries. On the palate it is pleasant and fresh with an average long and pleasant aftertaste. The ideal accompaniment for dishes based on softer meat (steak) or seasoned cured meats. Try serving cooler.