La Collina dei Ciliegi Peratara Valpolicella Superiore 2020
A full, rich and velvety wine with beautifully integrated tannins and complex aromas of cherry violet and wild berries layered with herbals notes and delicate spice. Great minerality offers a distinctive and fresh finish.
The best bunches are selected from a single parcel in the Peratara vineyard, which sits at an elevation of 550- 570 metres in this acclaimed area of production of Valpantena. ‘Pietraia’ in Veneto dialect derives from the calcareous-marl soils which are particularly rich in Cretaceous-era skeletal content. Extreme diurnal temperature variations take place and as a result the grape ripening is delayed by up to a month compared to the valley floor. This long, slow ripening process encourages the development of complex aromas. A holistic approach to vineyard management is adopted, prioritising organic practices and manual cultivation. The vineyards are surrounded by forests and meadows, creating a rich biodiversity which is crucial for regenerative agricultural methods, which focusses on restoring soil health and promoting a balanced ecosystem. By encouraging natural processes, La Collina dei Ciliegi supports a sustainable and environmentally friendly wine production that respects the land and its resources.
The grapes were destemmed and gently crushed, followed by temperature-controlled fermentation in stainless steel vats at 22 to 24°C. Maceration lasted 10 days with daily racking and regular pumping over. The wine spent two years of aging in large barrels, tonneaux, barriques and amphorae, followed by one year in bottle.
| RRP | £39.95 |
| Vintage | 2020 |
| Alcoholic strength | 13.5% |
| Country | Italy |
| Region | Veneto |
| Subregion | Valpolicella |
| Grapes | Corvina 70%, Corvinone 25%, Rondinella 5% |
| Residual sugar (g/l) | 1.5 |
| Body | C |
| Contains sulphites | Yes |
| Vegetarian | Yes |
| Vegan | Yes |
| Milk | No |
| Eggs | No |
| Organic | In Conversion |
| Biodynamic | No |
| Closure | Cork |
La Collina dei Ciliegi is a producer of ambitious, modern wines in an elegant style from Valpantena, the highest part of Valpolicella. Armando Gianolli always had a great love and respect for the land, and in the 1950s and 60s he bought some abandoned plots around the small village of Erbin. Originally, he planted over 3,000 cherry trees, which inspired the winery’s name, La Collina dei Ciliegi. Armando’s son Massimo joined the family venture and with great entrepreneurial flair transformed the project. In 2005, the 31-hectare vineyard was established, surrounded by forests and at altitudes of up to 700 metres it is a natural haven, producing cool-climate wines. With a strong ecological focus, the vineyard is sustainably cultivated and is SQNPI certified. In 2017, Massimo teamed up with renowned agronomists Claude and Lydia Bourguignon and they began mapping and analysing the high-altitude terrain, focussing on terroir-precision winemaking from each individual parcel. Following a philosophy of slow living, fast thinking, they set themselves no limits to convey the uniqueness of their terroir through wine.
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