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Cesari Amarone della Valpolicella Classico 2013

Cesari Amarone della Valpolicella Classico 2013

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0,75 l  -  15.00% by vol.
Gerardo Cesari
Produced in the municipalities of Negrar, Marano di Valpolicella, Sant'Ambrogio, Fumane, San Pietro in Cariano in the historic area. The Corvina, Rondinella and Molinara grapes carefully dropped on the gratings until mid-January, completed by refining in large oak barrels and long-standing bottles, giving us this great wine. It accompanies red meat, game and also as a wine at the end of the meal.
Intense purple color
Expresses a bouquet of jam, cherry and plum together with vanilla and toasted feelings.
The taste is full, harmonious, balanced and persistent. Give the palate all its power with a warm and elegant body.
More info
Out of stock
Serving temperature:
18 - 20°C.
Decanting time:
1 hours
15 - 25 years
Food matching:
Name Cesari Amarone della Valpolicella Classico 2013
Wine type Red still
Year 2013
Format 0,75 l Standard
Region Veneto
Grapes 75% Corvina, 20% Rondinella, 5% Rossignola
Harvest The vintage was characterized by a relatively mild winter with low precipitation. This has led to a slightly anticipated sprouting over historical averages; the vegetative trend slowed down by a slight cold return during the months of April and May, with a rather stunted trend: factors that postponed a week of flowering compared to 2011. The summer season continued at high temperatures, accompanied by very low rainfall and poorly distributed rainfall. Thanks to the fall in temperatures and rains at the end of August, the vine has restored its balance. The discrete thermal changes between day and night have allowed maturation to finish optimally. The yields per hectare of this vintage have been relatively small, with a good grape health status and a good overall quality. The fruit of a mixture, consisting of about 75% of Corvina Veronese, 20% of Rondinella and 5% of Rossignola and Negrara; The grapes destined for the production of the Almond are harvested 1-2 weeks in advance compared to those for Valpolicella. During grape harvesting only the bunches are perfectly sealed and dry, then laid, in low cassettes, with one layer of clusters. They remain dry in specially well-ventilated areas called fruit, to avoid the risk of mold attack.
Production technique The drying process lasts until the end of January, during these months the bunches are constantly checked and eventually removed if damaged. At the end of the grapes grapes lose 30-40% of their weight while increasing the sugar concentration, which is essential during the subsequent fermentation to ensure a significant alcohol content (around 15%). The maceration is done in contact with the skins for a period of 20-30 days. During fermentation, due to the high alcohol content produced, the yeasts should be highly selected and resistant to both alcohol and cold (the period of fermentation of the Aromatherapy is between January and February). After the grinding, the product is started in steel tanks to carry out malolactic fermentation in the following months.
Aging At this point, the ripening phase begins, which lasts for 3 years with aging for 12 months in big barrel (Slavonia oak) and 20% in small woods, barriques and tonneaux (French oak). Prior to consumption, maturation is completed by a minimum of 6 months of rest in the bottle.
Alcohol 15.00% by volume
Total acidity 5.80 gr/L
Dry extract 32.00 gr/L
Matching It prefers combining with game, grilled meat and stew, but also as a wine for conversation. Serve at a temperature of 18-20 ° C. To be sealed at least two hours before serving.

Gerardo Cesari

From this winery:
Founded in 1936, Gerardo Cesari soon became synonymous worldwide with wines from the Verona area. Back in the early Seventies, Cesari Amarone was one of the first to reach all five continents thanks to the enthusiasm and initiative of Franco Cesari,...
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