Ciliegio Riserva Armando Gianolli Amarone della Valpolicella Riserva DOCG

Grapes

Corvina, Corvinone and Rondinella.

Vinification

Harvest takes place in late September. The finest and best sun-exposed bunches are selected and picked by hand. The grapes then dry in crates for approximately four months following the traditional method. Water loss from the berries reduces their weight by around 40%, concentrating sugars and aromas.

Destemming and crushing take place in mid-January. Fermentation starts at 5–6°C and rises to 18–20°C during its final phase. Maceration lasts approximately 35 days, with daily délestage and pump-overs.

Ageing

The ageing information specifies 60 months in French-oak barriques and tonneaux and also identifies 42 months in used oak. Bottle maturation lasts a further six months.

Technical data

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

Tasting profile

A vivid garnet-red wine. The bouquet is led by intense morello-cherry jam, refreshed by rhubarb before developing aromatic-herb notes on the finish. The palate has substantial weight and depth, balancing its alcohol with lively acidity and elegant tannins.

Serving and pairing

Its evolved character suits substantial dishes from the Italian tradition, from braised meats to roast game. Its complexity also allows it to be enjoyed alone as a meditation wine.