Cesari Amarone della Valpolicella Classico DOCG 2017

Cesari Amarone della Valpolicella Classico DOCG is a luxurious and complex red wine from Veneto, Italy. Made from partially dried Corvina, Rondinella, and Molinara grapes, it exudes aromas of black cherries, dried figs, and dark chocolate, with notes of spice and leather. The palate is full-bodied and velvety, with a long, warming finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Velvety
Grape Varietal: Corvina, Rondinella, Molinara
Tastes Like: Black cherries, dried figs, dark chocolate, spice, leather
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Limestone and clay soils
Aging: 36 months in oak barrels
Serving Temperature: 18-20°C

Cesari is a prestigious winery in Veneto, known for crafting world-class Amarone. Their Amarone della Valpolicella Classico reflects their expertise in producing wines that balance richness and elegance.

Seafood: Grilled swordfish or tuna steaks.
Poultry: Duck breast with cherry sauce.
Vegetarian: Eggplant parmigiana or mushroom lasagna.
Meat: Braised beef, lamb shanks, or venison stew.

Pecorino Romano: Sharp and salty, complementing the wine's richness.
Parmigiano Reggiano: Nutty and umami-rich, enhancing the wine's depth.
Gorgonzola Dolce: Creamy and tangy, pairing beautifully with the wine.
Aged Provolone: Bold and savoury, matching the wine's complexity.

Braised Beef with Amarone

Ingredients:

• 1kg beef chuck, cubed
• 2 cups Amarone wine
• 2 cups beef stock
• 2 onions, diced
• 3 carrots, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 2 sprigs rosemary
• Salt and pepper, to taste

Instructions:

1. Season beef with salt and pepper. Heat olive oil in a pot and sear the beef until browned. Remove and set aside.
2. Sauté onions, carrots, and garlic in the same pot until softened. Add tomato paste and cook for 2 minutes.
3. Deglaze with Amarone wine, scraping the bottom of the pot. Add beef stock and rosemary, then return the beef to the pot.
4. Cover and simmer for 3 hours until the beef is tender.
5. Serve with creamy polenta or mashed potatoes.

Tip: Garnish with fresh parsley for added brightness.