Token ID: 554
Ciliegio Riserva Armando Gianolli
Characteristics
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AppellationAmarone della Valpolicella Riserva DOCG -
CRU -
TypologyRed Wine -
Grape varietyCorvina, Rondinella, Corvinone -
RegionVeneto -
Service temperature15° - 16° -
Size0.75 L -
PackagingWooden case
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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AppellationAmarone della Valpolicella Riserva DOCG
-
CRU
-
TypologyWine
-
Grape varietyCorvina, Rondinella, Corvinone
-
RegionVeneto
-
Service temperature15° - 16°
-
Size0.75 L
-
PackagingWooden case
Custody in the cellar
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.
