• Cesari “Due Torri” Valpolicella Ripasso Superiore DOC 2018 - DiVino.com.au
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Cesari “Due Torri” Valpolicella Ripasso Superiore DOC 2018

Cesari “Due Torri” Valpolicella Ripasso Superiore DOC 2018

$34.00 AUD
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Description

Cesari “Due Torri” Valpolicella Ripasso Superiore DOC is a rich and velvety red wine from Veneto, Italy, crafted from Corvina, Rondinella, and Molinara grapes. This full-bodied wine offers aromas of ripe cherries, plums, and dried herbs, with a layered palate showcasing dark fruits, cocoa, and a hint of spice, finishing with soft tannins and balanced acidity.

*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.

Wine Details

Type: Red Wine
Style: Elegant, Well-Structured
Grape Varietal: Corvina, Rondinella, Molinara
Tastes Like: Comparable to an Amarone, with cherries, dried figs, and a smooth finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Limestone and clay soils
Aging: 12 months in oak barrels
Serving Temperature: 16-18°C

Winery

Cesari is a historic winery in Veneto, renowned for its mastery of traditional winemaking. The "Due Torri" Ripasso exemplifies their dedication to quality and elegance.

Food Pairings

Seafood: Grilled salmon with balsamic glaze.
Poultry: Roasted quail with thyme.
Vegetarian: Mushroom lasagna or roasted red pepper pasta.
Meat: Braised lamb or venison stew.

Cheese Pairings

Parmigiano-Reggiano: Aged and nutty, enhancing the wine's depth.
Pecorino Toscano: Firm and savoury, balancing the wine's structure.
Asiago: Mild and creamy, complementing the wine's smoothness.
Fontina: Soft and buttery, providing a harmonious pairing.

Recipe

Mushroom Lasagna

Ingredients:

  • 12 lasagna sheets
  • 2 cups mixed mushrooms, sliced
  • 2 cups béchamel sauce
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 180°C (350°F). Sauté mushrooms and garlic in olive oil until tender. Season with salt and pepper.
  2. Layer lasagna sheets, béchamel, mushrooms, ricotta, and Parmesan in a baking dish.
  3. Repeat layers, finishing with béchamel and Parmesan on top.
  4. Bake for 30-40 minutes until golden and bubbly.
  5. Let rest for 10 minutes before serving.

Tip: Pair with Cesari "Due Torri" Ripasso for a satisfying meal.

Tags: Corvina, Corvina-veronese, Corvina-veronese-rondinella-negrara-rossignola, Italy, Medium-bodied-red-wine, Negrara, Red-blend, Rondinella, Rossignola, Valpolicella, Veneto

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