Gerardo Cesari
Valpolicella Ripasso Superiore Bosan 2020
| Denomination | DOC Valpolicella Ripasso Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | Corvina, Corvinone, Rondinella |
| Aging | Aged in French oak barrels for approximately 18 months, followed by a further 8 months of bottle ageing. |
- Name and vintage: Valpolicella Ripasso Superiore with controlled designation of origin, 2020 harvest
- Grape blend: 80% Corvina and 20% Rondinella for a Venetian red wine with character
- Ripasso vinification: refermentation for 15 days on Amarone pomace for greater structure
- Ageing: 18 months in French oak and 8 months in bottle for a refined texture
- Pairings: suitable for red meats, game, stews and long-aged cheeses
Description
What kind of wine it is
Valpolicella Ripasso Superiore Bosan by Cesari is a still vegan red wine, made from a blend of Corvina and Rondinella grapes. In the glass, it reveals an intense violet hue that introduces aromas of red fruits, cherry and spices. On the palate, it offers a full and harmonious body, supported by a delicate acidity and a velvety finish. The aftertaste delivers notes of cocoa, chocolate and roasted coffee, outlining a structured and elegant flavour profile.
Where it comes from
This wine originates from the Valpolicella area, in the province of Verona. The chosen terroir ensures excellent flavour concentration and a solid structure, guaranteeing an ageing potential estimated between five and ten years. At the table, its bold character enhances grilled red meats, stews, game and well-aged cheeses, accompanying their savouriness with perfect balance.
How it is produced
The winemaking process follows the Ripasso technique, which involves refermenting the base wine in contact with the Amarone Bosan pomace for about fifteen days. This step enriches the polyphenolic content, intensifying aromas, colour and tannic texture. After malolactic fermentation, maturation continues with ageing in French oak barrels for eighteen months and concludes with a rest in the bottle for eight months.
History and Curiosities
The Valpolicella Ripasso Superiore Bosan 2020 by Gerardo Cesari is produced using the ripasso technique on the grape skins for 15 days, a process that enriches the wine's colour, body, and tannins. The 18-month ageing in French oak gives the wine supreme elegance, releasing complex aromas of red fruits, spices, and enveloping notes of roasted coffee. Acclaimed by critics for its velvety sip, it is the ideal choice to accompany red meats and mature cheeses with utmost class.
Awards
-
2020
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2020
3One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 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 2020 |
|---|---|
| Type | Red green still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | Corvina, Corvinone, Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Gerardo Cesari |
| Story | History and Curiosities The Valpolicella Ripasso Superiore Bosan 2020 by Gerardo Cesari is produced using the ripasso technique on the grape skins for 15 days, a process that enriches the wine's colour, body, and tannins. The 18-month ageing in French oak gives the wine supreme elegance, releasing complex aromas of red fruits, spices, and enveloping notes of roasted coffee. Acclaimed by critics for its velvety sip, it is the ideal choice to accompany red meats and mature cheeses with utmost class. |
| Origin | Valpolicella (Verona), Veneto, Italia |
| Fermentation | About 15 days |
| Production technique | Ripasso technique (fermentation in contact with Amarone pomace for about 15 days) |
| Wine making | Produced using the Ripasso technique: the Valpolicella undergoes a repassing for about 15 days in contact with the already fermented pomace/must from the production of Amarone, followed by malolactic fermentation and a final racking in March; aged in French oak (barriques and casks) and subsequently rested in bottle. |
| Aging | Aged in French oak barrels for approximately 18 months, followed by a further 8 months of bottle ageing. |
| Total acidity | 5.8 gr/L |
| Dry extract | 30.1 gr/L |
| Allergens | Contains sulphites |