描述
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.
獎項
詳細資訊

香水

顏色

味道
服務於:
16 - 18 °C.
長壽:
10 - 15 years
醒酒時間:
1 hour

搭配
- 創業年份: 1936
- 釀酒師: Michele Gamba
- 生產的瓶子: 3.000.000
- 公頃: 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. 閱讀更多


名称 | Cesari Corvina Veronese Jema 2016 |
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类型 | Red still |
葡萄酒名称 | Veronese IGT |
年份 | 2016 |
容量 | 0,75 l |
酒精度 | 13.5% 按體積 |
葡萄品种 | 100% Corvina |
国家 | Italy |
产地 | Veneto |
供应商 | Gerardo Cesari |
栽培系统 | Veronese Pergola. |
每公顷产量 | 80-90 q. |
收获 | 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. |
酿酒工艺 | The fermentative maceration lasted about 20 days. Devatting was then followed by full malolactic fermentation. |
陈酿 | 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. |
总酸度 | 5.4 gr/L |
干提取物 | 29.5 gr/L |