Harvest takes place in late September and the best and best exposed grapes are selected and handpicked. Our grapes dry in boxes for approximately 4 months: this process results in a weight loss of 40% and an increase in aromatic and sugar concentration. In mid-January dried grapes destemming and gentle pressing occur, followed by fermentation starting from temperature of 5° - 6° C to reach temperature of 18 ° - 20 ° C in the final phase.
Maceration lasts 35 days with daily delastage and pumping over. Ciliegio Armando Gianolli ages for 60 months in new French oak barriques and tonneaux and 42 months in exhausted ones. A further 6-month bottle ageing occurs.
Extraordinary with the great dishes of Italian tradition, from braised meat to roasted game. Enjoy Armando Gianolli on its own: its complexity makes it perfect as a meditation wine.
