Cesari Bosan Valpolicella Ripasso DOC Superiore 2018

Cesari Bosan Valpolicella Ripasso DOC Superiore is a rich and elegant red wine from Veneto, Italy, crafted from Corvina and Rondinella grapes. This full-bodied wine offers enticing aromas of ripe cherries, dried plums, and sweet spices, with a layered palate showcasing dark fruits, cocoa, and a touch of vanilla, balanced by velvety tannins and a long, smooth 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, Complex
Grape Varietal: Corvina, Rondinella
Tastes Like: Comparable to an Amarone, with ripe cherries, dried plums, dark chocolate, and spice, finishing with velvety tannins.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Hillside vineyards with clay and limestone soils
Aging: 18 months in oak barrels
Serving Temperature: 16-18°C

Cesari is a prestigious winery in Veneto, renowned for its mastery of Ripasso and Amarone wines. The "Bosan" Valpolicella Ripasso represents the pinnacle of their craftsmanship.

Seafood: Tuna steak or grilled salmon with balsamic glaze.
Poultry: Duck breast with cherry sauce.
Vegetarian: Stuffed mushrooms or eggplant parmigiana.
Meat: Braised short ribs or lamb chops.

Asiago: Smooth and nutty, complementing the wine's richness.
Pecorino Romano: Salty and firm, enhancing the wine's complexity.
Gorgonzola: Bold and creamy, balancing the wine's structure.
Parmigiano-Reggiano: Aged and savoury, pairing beautifully with the wine.

Braised Short Ribs

Ingredients:

• 1.5kg beef short ribs
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 1 cup red wine
• 2 cups beef stock
• 2 sprigs rosemary
• Salt and pepper, to taste

Instructions:

1. Season short ribs with salt and pepper. Heat olive oil in a large pot and brown ribs on all sides. Remove and set aside.
2. Sauté onion, carrots, and garlic until softened. Deglaze with red wine and let reduce by half.
3. Add beef stock and rosemary. Return ribs to the pot, cover, and simmer for 2-3 hours until tender.
4. Serve with mashed potatoes or crusty bread.

Tip: Enjoy with Cesari "Bosan" Ripasso for a hearty and indulgent pairing.