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

La Collina dei Ciliegi 2015
Price: €179.00
Amarone della Valpolicella Riserva DOCG La Collina dei Ciliegi 2015
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    Available NFTs
    9
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Characteristics

Description

The Ciliegio Riserva Armando Gianolli 2015 from La Collina dei Ciliegi is a captivating red wine with notes of marasca cherries and rhubarb. This Amarone della Valpolicella Riserva DOCG has a deep character, with a unique balance between alcohol, acidity, and tannins. The wine also has aromas of ripe red fruit, spices, tobacco, and chocolate. The harvest takes place at the end of September, with a manual selection of the best bunches. The grapes are dried for 4 months, increasing the aromatic and sugar concentration. After pressing in mid-January, the fermentation reaches 18-20°C. This is followed by a maceration of 35 days and an aging of 60 months in French oak barriques, 42 months in old woods, and 6 months in the bottle.

  • Appellation Icon
    Appellation
    Amarone della Valpolicella Riserva DOCG
  • CRU Icon
    CRU
  • Typology Icon
    Typology
    Wine
  • Grape variety Icon
    Grape variety
    Corvina, Rondinella, Corvinone
  • Region Icon
    Region
    Veneto
  • Service Temperature Icon
    Service temperature
    15° - 16°
  • Size Icon
    Size
    0.75 L
  • Packaging Icon
    Packaging
    Wooden case

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Keep your bottle inside our cellar with certified environmental parameters. Choose the custody period and redeem your bottle whenever you want.

Price bottle (TAX incl.)
€179.00
Custody price (TAX incl.)
Total price (TAX incl.)

Description

The Ciliegio Riserva Armando Gianolli 2015 from La Collina dei Ciliegi is a captivating red wine with notes of marasca cherries and rhubarb. This Amarone della Valpolicella Riserva DOCG has a deep character, with a unique balance between alcohol, acidity, and tannins. The wine also has aromas of ripe red fruit, spices, tobacco, and chocolate. The harvest takes place at the end of September, with a manual selection of the best bunches. The grapes are dried for 4 months, increasing the aromatic and sugar concentration. After pressing in mid-January, the fermentation reaches 18-20°C. This is followed by a maceration of 35 days and an aging of 60 months in French oak barriques, 42 months in old woods, and 6 months in the bottle.

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