Gerardo Cesari
Valpolicella Ripasso Superiore Bosan 2019
Other years:
2020| Denomination | DOC Valpolicella Ripasso Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 80% Corvina, 20% Rondinella |
| Aging | The "Ripasso" technique has been used historically in Valpolicella, and can be summarised as the practice of passing wines from the same or previous vintages over the fermented marc of dried grapes to produce Amarone. Basically, its purpose is to reinforce and strengthen the Valpolicella, the fruit of a blend of approximately 80% Corvina Veronese, 20% Rondinella, by taking what is left in the noble marc of Bosan amarone. This process lasts about 15 days, the Valpolicella wine thus "ripassed" acquires colour, structure, aromas, tannins and about 1÷1.5 degrees of alcohol more than the original wine. |
| Other years | 2020 |
Description
A still red from Veneto, 14% ABV, produced by Gerardo Cesari. Blend of 80% Corvina, 20% Rondinella, 2019 vintage. A Valpolicella Ripasso Superiore Bosan that embodies the Veronese tradition, with a repassing process that enhances its structure and complexity. The bouquet expresses notes of red fruit, cherry, and spice, anticipating an enveloping palate. A brilliant, intense, purple color. Full and harmonious body, with acidity integrated into a pleasant, velvety aftertaste with hints of chocolate and roasted coffee. An ideal wine to accompany red meats and aged cheeses.
Awards
-
2019
95/100
One of the most prestigious wine guides in Italy.
-
2019
2One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- 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 Valpolicella Ripasso Superiore Bosan 2019 |
|---|---|
| Type | Red green still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 80% Corvina, 20% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Gerardo Cesari |
| Wine making | The "Ripasso" technique has been used historically in Valpolicella, and can be summarised as the practice of passing wines from the same or previous vintages over the fermented marc of dried grapes to produce Amarone. Basically, its purpose is to reinforce and strengthen the Valpolicella, the fruit of a blend of approximately 80% Corvina Veronese, 20% Rondinella, by taking what is left in the noble marc of Bosan amarone. This process lasts about 15 days, the Valpolicella wine thus "ripassed" acquires colour, structure, aromas, tannins and about 1÷1.5 degrees of alcohol more than the original wine. |
| Aging | The "Ripasso" technique has been used historically in Valpolicella, and can be summarised as the practice of passing wines from the same or previous vintages over the fermented marc of dried grapes to produce Amarone. Basically, its purpose is to reinforce and strengthen the Valpolicella, the fruit of a blend of approximately 80% Corvina Veronese, 20% Rondinella, by taking what is left in the noble marc of Bosan amarone. This process lasts about 15 days, the Valpolicella wine thus "ripassed" acquires colour, structure, aromas, tannins and about 1÷1.5 degrees of alcohol more than the original wine. |
| Total acidity | 5.8 gr/L |
| Dry extract | 30.1 gr/L |
| Allergens | Contains sulphites |