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Cesari Amarone della Valpolicella Classico 2013

Other Red Blends from Veneto, Italy
  • JS92
  • WS91
15.3% ABV
  • WS90
  • WE90
  • TP93
  • WE92
  • RP91
  • WE91
  • WS91
  • RP90
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15.3% ABV

Winemaker Notes

On the nose, the typical notes of raisined fruit and cherry flavors are dominant. Mild hints of vanilla and spice are present as well. Elegant and warm with a velvety mouthfeel. Incredibly long, persistent finish that lingers on the palate. Amarone ages gracefully for upwards of 10 years if stored properly.

Blend: 75% Corvina, 20% Rondinella, 5% Molinara

Critical Acclaim

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JS 92
James Suckling
A full and rich wine with chocolate and berry character. Soft, velvety tannins and a delicious finish. Drink now.
WS 91
Wine Spectator
This well-knit red is medium- to full-bodied and stylish, with a crowd-pleasing mix of cherry coulis, star anise, fig cake and mineral flavors. Lightly chalky tannins firm the spiced finish. Drink now through 2028.
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Cesari

Cesari

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Cesari, Veneto, Italy
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Gerardo Cesari, was a real initiator, when in 1936 founded the company, he became the creator of the soul, which embodying a care for tradition, his successors continue and encourage today, as an expression of distinction with the very same passion. The vineyards situated in the gentle hills in the province of Verona, as S. Pietro in Cariano where 40 company-owned hectars give birth to the Amarone.

Cesari's primary objective is the satisfaction of its customers.With this aim in mind, the company has set itself a number of different objectives:
- to make full use of its experience in selecting grapes and wines to ensure it always offers the best possible product;
- to ensure ongoing, vigilant monitoring of its vineyards;
- to innovate and develop production through the constant modernisation of equipment. Each production stage is constantly monitored by a modern laboratory;
- to avoid wasting natural resources and, through careful tests, to investigate the possible reuse or recycling of energy and materials;
- to provide its customers with products and services that satisfy their expectations in terms of constant unsurpassed quality

A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine. With no defining regional characteristics, it can be a bit confusing to the general consumer to parse through its many subzones, but the patient wine lover will find many treasures to be discovered here, typically at wallet-friendly prices. Red and white wines are produced here, with more emphasis on the latter, as well as the ultra-popular sparkling wine Prosecco. The region is sheltered from harsh northern European winters by the Alps, which form its northern border, but the climate is still relatively cool, making the Veneto ideal for white wine production.

Much of Italy’s Pinot Grigio hails from the Veneto, where it can range from neutral and inoffensive to crisp and refreshing. Soave, made primarily from the Garganega grape, has a reputation for producing relatively ordinary, bulk wines, but can be very elegant when yields are carefully monitored, with aromas of lemon, almond, and white flowers. Valpolicella is the region’s best-known red wine, with juicy, tart red cherry flavors derived from the Corvina grape. Recioto and Amarone wines made from dried grapes are a regional specialty and can be very intense, heady, and cerebral.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

OPI82254_2013 Item# 355349