Cesari “Mara” Valpolicella Ripasso DOC Superiore 2019

Cesari “Mara” Valpolicella Ripasso DOC Superiore is a rich and velvety red wine from Veneto, Italy. It showcases aromas of dark cherries, blackberries, and dried plums, with hints of spice, cocoa, and earthy undertones. On the palate, it is full-bodied and smooth, with refined tannins and a long, elegant 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: Comparable to an Amarone, with black cherries, dried figs, and hints of cloves, finishing with a velvety texture.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Clay and limestone soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Cesari is a historic winery in Veneto, renowned for its expertise in crafting Valpolicella wines that balance tradition and innovation. The "Mara" Ripasso is a testament to their dedication to quality and expression.

Seafood: Grilled tuna steaks or seafood paella.
Poultry: Duck breast with cherry glaze or roasted turkey.
Vegetarian: Eggplant parmigiana or wild mushroom lasagna.
Meat: Braised short ribs or lamb chops.

Parmigiano-Reggiano: Nutty and firm, complementing the wine's richness.
Gorgonzola: Creamy and tangy, balancing the bold flavours.
Asiago: Mild and smooth, enhancing the wine's velvety texture.
Pecorino Toscano: Salty and savoury, pairing perfectly with the wine's depth.

Wild Mushroom Lasagna

Ingredients:

• 12 lasagna sheets
• 500g mixed wild mushrooms, sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 500g ricotta cheese
• 2 cups grated mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups béchamel sauce
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 180°C (350°F). Sauté mushrooms and garlic in olive oil until tender.
2. Cook lasagna sheets according to package instructions and set aside.
3. In a baking dish, layer béchamel, lasagna sheets, mushrooms, ricotta, mozzarella, and Parmesan.
4. Repeat layers, finishing with mozzarella and Parmesan on top.
5. Bake for 30-35 minutes until golden and bubbly. Serve warm.

Tip: Pair with Cesari "Mara" Valpolicella Ripasso for a sumptuous meal.