Ciliegio Armando Gianolli Amarone della Valpolicella Riserva DOCG 2015 - La Collina dei Ciliegi

Production method The harvest takes place at the end of September with manual harvesting and selection of the most beautiful bunches best exposed to the sun. Subsequently the grapes are dried in boxes for about 4 months, scrupulously following the traditional technique. This process causes a weight loss of about 40% due to the loss of water inside the berries, thus increasing the aromatic and sugar concentration. In mid-January, with the destemming and pressing of the dried grapes, fermentation begins, starting from a temperature of 5-6°C and reaching 18°-20°C in the final stage. About 35 days of maceration with delestage and daily pumping over. 60 months in French oak barriques and tonneaux, 42 months in exhausted wood. Aging in bottle for 6 months. Pairings The evolution of the wine makes it extraordinary with the great dishes of the Italian tradition, from braised meats to roasted game; try it alone, its complexity makes it perfect as a meditation wine.