2023, La Collina dei Ciliegi, Cadel Moro, Veronese Garganega

How it tastes

Refreshing and aromatic, with delicate floral blossom and white peach, flowing into a smooth, vibrant, and fruity palate that finishes with an uplifting freshness. Fragrant notes of floral blossom, white peach, and ripe pear with hints of citrus and fresh herbs. Smooth and lively, combining stone fruit flavours with floral lift and crisp minerality. The texture is refined and lightly creamy from lees ageing, finishing with freshness and poise.

The producer

La Collina dei Ciliegi produces modern, elegant wines from the Valpantena — the highest and coolest part of the Valpolicella region. Founded by Armando Gianolli, who began purchasing abandoned plots around the village of Erbin in the 1950s, the estate was initially planted with over 3,000 cherry trees, inspiring its name, *La Collina dei Ciliegi* (“The Hill of Cherries”). In 2005, Armando's son Massimo established the 31-hectare vineyard at altitudes up to 700 metres, surrounded by forests that create a natural haven for cool-climate viticulture. With a strong ecological philosophy, the vineyard is sustainably cultivated and certified SQNPI. In collaboration with renowned agronomists Claude and Lydia Bourguignon, the team maps and analyses each parcel to express the individuality of this high-altitude terroir through precision winemaking. Guided by their motto “slow living, fast thinking,” they focus on balance between innovation and nature. A mild winter brought early budbreak, followed by a cool, rainy spring that required careful vineyard management. The summer alternated between heatwaves and dry spells, concentrating flavours. Warm, dry harvest conditions ensured full ripeness and excellent grape quality, despite lower yields due to heat stress — a vintage marked by purity and balance. The estate's vineyards are the highest in the Valpantena valley, with elevations up to 700 metres above sea level. Cooling mountain air currents and large diurnal temperature variations slow ripening by up to a month compared to the valley floor, developing aromatic complexity and natural acidity. The calcareous-clayey soils of pre-Alpine alluvial origin impart distinct minerality. A holistic and regenerative approach to viticulture is employed, focusing on biodiversity, organic practices, and manual cultivation. The vineyards are surrounded by forests and meadows, maintaining a balanced ecosystem that sustains soil health and enhances terroir expression. Grapes were hand-harvested and carefully sorted before destemming and crushing. A short cryo-maceration preserved delicate aromatics, followed by gentle pressing. Fermentation took place at controlled temperatures between 14–16°C in stainless steel tanks. The wine was then aged for six months on its fine lees to build texture and complexity, followed by one month of bottle ageing before release.

Food and drinking

Good with poultry, pasta and risotto. Ready now, and will hold for a few years yet. Serve at 9–10°C.

Contains sulphites. Information correct to the best of our knowledge at the time of publication and subject to change by vintage.