Cesari Amarone della Valpolicella Classico 2014
Critical AcclaimAll Vintages
Cesari was founded in 1936 by Gerardo Cesari who set out to produce an Amarone capable of competing with the great red wines of the world. Joined by his son Franco in the early 1960s, operations were expanded in an effort to conquer the export market. As one of the first Italian wines to be exported to all five continents, the Cesari name quickly became synonymous with Amarone the world round.
The winery continues to evolve while staying true to its regional roots. Franco’s children, Gerardo and Deborah, have joined their father in upholding the pillars of traditional winemaking while introducing innovative technology at their two state-of-the-art cellars.
Their estate holdings include more than 100 hectares of hillside vineyards located in premier sites in the Valpolicella appellation, including 3 single vineyards, primarily in the historic Classico area. An additional 10 hectares of 100% estate-managed vineyards under long-term lease are located throughout the Veneto region. All are primarily planted to indigenous varietals, with a small percentage of international grapes, carefully harvested by hand ensuring that only the best grapes are selected. In recent years, Cesari has adopted environmentally sustainable growing practices. Focused on quality, Cesari extensively ages their wines beyond the DOCG regulations.
The Cesari portfolio is comprised of unique, elegant, and balanced appellation wines renowned for authenticity, respected for regional character, and distinguished for superior quality.
Among the ranks of Italy’s quintessential red wines, Valpolicella literally translates to the “valley of cellars” and is composed of a series of valleys (named Fumane, Marano and Negrare) that start in the pre-alpine Lissini Mountains and end in the southern plains of the Veneto. Here vineyards adorn the valley hillsides, rising up to just over 1,300 feet.
The classification of its red wines makes this appellation unique. Whereas most Italian regions claim the wines from one or two grapes as superior, or specific vineyards or communes most admirable, Valpolicella ranks the caliber of its red wines based on delimited production methods, and every tier uses the same basic blending grapes.
Corvina holds the most esteem among varieties here and provides the backbone of the best reds of Valpolicella. Also typical in the blends, in lesser quantities, are Rondinella, Molinara, Oseleta, Croatina, Corvinone and a few other minor red varieties.
Valpolicella Classico, the simplest category, is where the region’s top values are found and resembles in style light and fruity Beaujolais. The next tier of reds, called Valpolicella Superiore, represents a darker and more serious and concentrated expression of Valpolicella, capable of pairing with red meat, roast poultry and hard cheeses.
Most prestigious in Valpolicella are the dry red, Amarone della Valpolicella, and its sweet counterpart, Recioto della Valpolicella. Both are created from harvested grapes left to dry for three to five months before going to press, resulting in intensely rich, lush, cerebral and cellar-worthy wines.
Falling in between Valpolicella Superiore and Amarone is a style called Valpolicella Ripasso, which has become immensely popular only since the turn of the century. Ripasso literally means “repassed” and is made by macerating fresh Valpolicella on the pressed grape skins of Amarone. As a result, a Ripasso will have more depth and complexity compared to a regular Superiore but is more approachable than an Amarone.
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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.