The Mara Valpolicella Ripasso Superiore by Cesari from Veneto offers a bright, ruby red color in the swirled glass. This Italian cuvée flatters the glass with wonderfully expressive notes of pears, wild berry jam, plum jam and blackberries. There are also hints of other fruits.
The Cesari Mara Valpolicella Ripasso Superiore impresses with its elegantly dry taste. It was bottled with just 7 grams of residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and so, despite its dryness, this Italian naturally delights with the finest balance. Taste does not necessarily need a lot of sugar. This velvety and melting red wine is balanced and complex on the palate. Thanks to its balanced fruit acidity, the Mara Valpolicella Ripasso Superiore has a pleasant mouthfeel without lacking in juicy liveliness. In the finish, this wine from the Veneto wine-growing region impresses with its considerable length. There are again hints of rum pot and apple. Mineral notes from the clay-dominated soil are added to the finish.
Vinification of the Mara Valpolicella Ripasso Superiore from Cesari
The basis for the balanced Mara Valpolicella Ripasso Superiore from Veneto is grapes from the Corvina, Negrara and Rondinella varieties. The grapes grow under optimal conditions in Veneto. Here, the vines dig their roots deep into clay soils. The grapes for this red wine from Italy are harvested exclusively by hand when they are perfectly ripe. After being harvested by hand, the grapes are transported to the press house as quickly as possible. Here they are sorted and carefully crushed. Fermentation then takes place at controlled temperatures. At the end . Ageing in barrels is followed by a long period of maturation in the bottle, which makes this red wine even more complex.
Dining recommendations for Cesari Mara Valpolicella Ripasso Superiore
This red wine from Italy is best enjoyed at a temperature of 15 - 18°C as an accompaniment to vegetable couscous with beef meatballs, boeuf bourguignon or stuffed peppers.
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