Case of 12 bottles.
“Cicilio” (pronounced che-chee-leo) is a blend of 40% Corvina, 30% Rondinella grapes, 25% Corvinone, plus 10% “Other” (Molinara), made using the traditional Ripassomethod. Ripasso literally means “passed over again” and is a technique whereby the unpressed skins used for Amarone della Valpolicella are added to fermented Valpolicella thus adding more body to the wine and giving it fuller, richer, dried fruit aromas and flavours.
Ciciliois also a Superiore wine, and means the wine is slightly higher in alcohol and has been aged longer than regular Valpolicella.
The grapes are softly crushed while removing the stalks. The must macerates for 12 days, with manual punching down the cap at regular intervals (20 minutes, 3 times daily). Once the fermentation is complete, the wine is stored in stainless steel tanks until February when it is poured over the lees of the Amarone grapes, and left in contact with the lees for 15 days at a temperature of 15° C. The wine is then transferred to small French-oak barrels for 24 months, before bottling. 14% alc.vol.; RS 11g/L..
Tasting note:Deep ruby colour, with rich fruit – dark cherry, and plum – aromas and flavours and spicy, mocha notes, balancing acidity and integrated tannins. Dry, medium-bodied, balanced, with a long finish.
Menu match:Recommended with red meat dishes (roasted, grilled or braised), meat-based pasta dishes, and a good pairing with salumi and aged cheese.