Cesari Amarone della Valpolicella Classico DOCG 2019

Cesari Amarone della Valpolicella Classico DOCG is a bold and full-bodied red wine from Valpolicella, Italy. Crafted from Corvina, Rondinella, and Molinara grapes, it offers rich aromas of dried cherries, figs, and dark chocolate, with hints of spice and tobacco. The velvety tannins and long, complex finish make this wine a true expression of Valpolicella’s tradition.

*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, Luxurious
Grape Varietal: Corvina, Rondinella, Molinara
Tastes Like: Comparable to a bold Cabernet Sauvignon, with dried cherries, dark chocolate, and spice
Alcohol Percentage: 15.5%
Closure: Cork
Size: 750mL
Appellation: Amarone della Valpolicella Classico DOCG
Region: Veneto, Italy
Terroir: Limestone and clay soils
Aging: Aged in oak barrels for 24-30 months
Serving Temperature: 18-20℃ – Serve slightly below room temperature

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.

Manzo Brasato all'Amarone (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.