Valpolicella Ripasso Superiore Mara di Cesari comes from vineyards located in the heart of Valpolicella, in the province of Verona.
It is mainly produced with Corivina Veronese grapes and with Rondinella, Negrara and Rossignola grapes. Once the fermentation has been completed, the wine is left to re-ferment with Amarone pomace for 15-18 days, according to the traditional Ripasso technique, in order to acquire greater robustness, color and aromas. Following the malolactic fermentation, the wine ages for about 12 months in Slavonian oak barrels and French oak tonneaux, then for a further 6 months in the bottle before being marketed.
It has a medium intense ruby red colour. The nose immediately perceives typical hints of ripe sour cherry and raspberry, accompanied by pleasant spicy and woody notes. In the mouth it is powerful, warm and silky, a wine of extraordinary persistence.
It is enhanced with game and red meat, both grilled and stewed.
