Description
Our familiarity with the local area and our desire to introduce the characteristics and uniqueness of the vines that are typical of our land to a broad audience led us to select this wine. An organoleptic journey of enlightenment and enjoyment to uncover the underlying primary scents and tastes of our wines.
Awards
Details

Perfume

Color

Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

Pairings
- Start up year: 1936
- Oenologist: Michele Gamba
- Bottles produced: 3.000.000
- Hectares: 140
In the heart of Valpolicella, the Fumane winery, inaugurated in 2021, has a fruit cellar that holds over 55,000 crates of grapes, where slow resting enhances their quality.
Fermentation, bottling and ageing take place here in the exclusive Caveau Bosan, inaugurated in 2024, which preserves the historical heritage of Amarone Bosan.
Come and discover our tours, vertical tastings and guided visits for an authentic and engaging Cesari experience.
Our winery in Cavaion Veronese, inaugurated in 1997, is the heart of the ageing process for Ripasso and Amarone della Valpolicella wines.
Here, in the basement, the wines rest in the barrel cellar, cradled by oak barriques and tonneaux, developing their unique character. Inside the building, you will also find our Wineshop, where you can purchase our labels. Cesari wines are created to excite, enhancing the territory and making the classic contemporary, following a philosophy that accompanies every stage, from the vineyard to the bottle. Read more


Name | Cesari Corvina Veronese Jema 2016 |
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Type | Red still |
Denomination | Veronese IGT |
Vintage | 2016 |
Size | 0,75 l |
Alcohol content | 13.5% by volume |
Grape varieties | 100% Corvina |
Country | Italy |
Region | Veneto |
Vendor | Gerardo Cesari |
Cultivation system | Veronese Pergola. |
Yield per hectare | 80-90 q. |
Harvest | During the ripening phase, the grapes had to be thinned out to enhance the features of this wine and ripening was prolonged until the end of October. The grapes were carefully harvested and placed in drying cases for 20 days. |
Wine making | The fermentative maceration lasted about 20 days. Devatting was then followed by full malolactic fermentation. |
Aging | Ageing in small French wooden barrels lasted 18 months, after which it was blended and aged a further 6 months in casks. Bottling for a further year completes its organoleptic characteristics. |
Total acidity | 5.4 gr/L |
Dry extract | 29.5 gr/L |
Allergens | Contains sulphites |