Cesari “Mara” Valpolicella Ripasso DOC Superiore 2021

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 medium-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: Medium-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.

Lasagna ai Funghi Selvatici (Wild Mushroom Lasagna)

Ingredients:

• 500 g wild mushrooms (such as shiitake, porcini, or a mix), sliced
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 cups béchamel sauce (store-bought or homemade)
• 250 g lasagna sheets (fresh or dried)
• 1 cup grated Parmesan cheese
• 1 cup mozzarella cheese, shredded
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste
• 1/4 cup white wine (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 180°C (350°F).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another 1 minute until fragrant.
3. Add the wild mushrooms to the pan and sauté for about 8–10 minutes until the mushrooms release their moisture and become golden brown. Season with salt, pepper, and thyme. If using white wine, add it at this point and cook for 2–3 minutes until the wine has evaporated. Set aside.
4. If using dried lasagna sheets, cook them according to the package instructions, then drain and set aside. If using fresh sheets, you can skip this step.
5. To assemble the lasagna, spread a thin layer of béchamel sauce at the bottom of a baking dish. Place a layer of lasagna sheets on top, then add a layer of the wild mushroom mixture, followed by a sprinkle of Parmesan and mozzarella cheese.
6. Repeat the layers, finishing with a layer of béchamel sauce and a generous topping of Parmesan and mozzarella cheese.
7. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, or until the top is golden and bubbly.
8. Remove from the oven and let the lasagna sit for 5 minutes before serving. Garnish with fresh parsley and serve hot.