CESARI BOSAN AMARONE CLASSICO DOCG RISERVA

Cesari Bosan Amarone della Valpolicella Classico Riserva

Deep dark red-garnet colour. Distinctively mineral with aromas of spiced cherry that merges with hints of cocoa, liquorice, leather and moss. With a full and velvety palate, it displays all its power in a warm, elegant body. It ends with a lingering, long and complex finish.

VARIETIES: Made up of 75-80% Corvina Veronese, 20% Rondinella
REGION: Italy / Northern Italy / Veneto / Valpolicella / Amarone della Valpolicella / Amarone della Valpolicella Classico
AGEING: Wine begins a 3-year ageing process in French barriques (Allier). A further ageing of 15 months then takes places in bottles
GUARDING POTENTIAL: Enjoy now or will cellar well up to 25 years
SERVE: Serve at 18 – 20ºC, uncork at least two hours before serving
FITS TO: Excellent with game meat and stews, however we recommend it also on its own as an ideal meditation wine. It enhances its structure with ageing in bottle
VIVINO: Average 4.3 ★★★★✰

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Bosan Amarone | Range | Gerardo Cesari S.p.A.

Gerardo Cesari fine wines of Verona

Amarone Bosan is the result of a decade of research and agronomical studies. It is made from 80% Corvina and 20% Rondinella grapes, grown on the slopes of Valpolicella. The quality of this wine begins with the careful management of the vineyard, the correct density of plantation and the accurate pruning, thinning and careful selection of the best bunches of grapes only. This extraordinary wine, obtained from the crushing of grapes dried for three months, ages afterwards in barriques or casks and it is left to rest for a long period in bottle. After six years our Amarone Bosan is ready to be released from our cellars, enriched with all our experience.

Grapes dedicated to produce the Amarone are harvested 1-2 weeks before others from the Valpolicella wine range. During harvest the best clusters are picked and placed very carefully in just one layer in small crates. The grapes are left to dry in rooms called “Fruttai”, equipped with large openings or windows to allow the free flow of air which is vital to avoid the risk of mould and rot. The drying process takes place until the end of December and, during these months, clusters are continuously checked and eventually discarded if damaged. At the end of the drying period the grapes lose 30% of their initial weight and have naturally enhanced flavour and a higher concentration of sugar as a result, which is pivotal in guaranteeing a consistent degree of alcohol (around 16% by vol.) during the fermentation that follows. Maceration on the skins lasts for 30 days. The wine is then racked off its lees and transferred to stainless steel vats, where malolactic fermentation takes place.