# Maciòn Valpolicella Ripasso Superiore (2018)

- **Producer:** La Collina dei Ciliegi
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina Veronese, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €22
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, black pepper, violet, vanilla, cloves, cedar, chocolate, dried fig, prune, leather, tobacco, forest floor

## 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.

## Interesting facts

- The name 'Maciòn' translates to 'big stone' or 'rock' in the local Veronese dialect, paying homage to the stony limestone soils of the vineyards.
- La Collina dei Ciliegi translates to 'The Hill of Cherries,' named after the lush cherry orchards that originally covered the estate's hillsides.
- The Ripasso technique is a historic Veronese tradition that was officially granted its own DOC status in 2010.

## Food pairing

The medium-plus body, vibrant acidity, and rich dark fruit profile of this Valpolicella Ripasso make it an exceptional partner for savory, fat-rich dishes. The wine's moderate tannins cut through the richness of braised meats and game, while its bright acidity balances creamy textures like risotto. The subtle dried fruit and spice notes in the wine beautifully complement roasted meats and earthy mushroom dishes.

## 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.