COLOUR
Red
TYPE
Still
VINTAGE
2018
GRAPE
Corvina Veronese, Corvinone, Rondinella
PRODUCER
La Collina dei Ciliegi
REGION
Veneto
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Medium
AROMAS & FLAVOURS
ABOUT THIS WINE
La Collina dei Ciliegi, founded by Massimo Gianolli, is nestled in the picturesque hills of Valpantena, a sub-zone of the Valpolicella region in Veneto, Italy. The estate is dedicated to producing wines that express the unique terroir of these high-altitude, limestone-rich soils. The 'Maciòn' Valpolicella Ripasso Superiore represents a bridge between the fresh, fruit-forward style of classic Valpolicella and the intense, complex character of Amarone, showcasing the estate's commitment to traditional Veronese winemaking with a modern, elegant touch.
ALCOHOL
13.5%
AVG. PRICE
€22
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The name 'Maciòn' translates to 'big stone' or 'rock' in the local Veronese dialect, paying homage to the stony limestone soils of the vineyards.
Fact 02
La Collina dei Ciliegi translates to 'The Hill of Cherries,' named after the lush cherry orchards that originally covered the estate's hillsides.
Fact 03
The Ripasso technique is a historic Veronese tradition that was officially granted its own DOC status in 2010.
FOOD PAIRING
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WINE MAKING PROCESS
This wine is crafted using the traditional 'ripasso' method. The process begins with the fermentation of fresh Corvina, Corvinone, and Rondinella grapes to create a basic Valpolicella. In the winter, this young wine is re-fermented on the warm, sugar- and tannin-rich grape pomace leftover from the pressing of Amarone della Valpolicella. This second fermentation enhances the wine's body, alcohol, complexity, and structure. Following this process, the wine is aged in French oak barrels for approximately 12 to 18 months to soften the tannins and integrate the flavors.
