Ciliegio Amarone della Valpolicella DOCG

Grapes

Corvina, Corvinone and Rondinella.

Vinification

Harvest takes place in late September. The grapes are picked manually, selecting the finest bunches with the best sun exposure. They dry in a fruttaio for approximately 100 days, losing about 40% of their weight. A second selection is made in the drying room before destemming and gentle crushing. Fermentation proceeds in stainless-steel tanks at a controlled 15–20°C. Maceration lasts 30 days, including ten days at low temperature, with daily délestage and gentle pump-overs.

Ageing

The wine matures for 36 months in new French-oak barriques and tonneaux, followed by eight months in bottle.

Technical data

Amarone della Valpolicella DOCG. Alcohol: 15.5% vol. Available formats: 0.75 L, 1.5 L and 3 L.

Tasting profile

Dense, bright garnet red. The nose opens with cherry preserved in alcohol and plum jam, followed by sweet spices and cocoa. The palate combines considerable fullness and power with agility. A pronounced tannic finish remains gentle rather than aggressive.

Serving and pairing

The wine’s structure and depth suit wine-braised beef and game. With further ageing, it can be paired with dark chocolate or enjoyed on its own as a meditation wine.