2004 Amarone della Valpolicella Classico DOC

Gerardo Cesari SpA was selected as Italian Wine Producer of the Year 2006 by the prestigious International Wine & Spirits Competition. Cesari won the same award in 2004. Recognition of their sustained outstanding performance.

Tasting Notes
Typical aromas of ripe fruit, fruit preserve and cherry are immediately perceived on first olfactory examination. Particularly striking is the incredible long length that lingers on the palate, when the wine displays all its strength through a warm an elegant body. 
 
Food matching
It is an excellent partner to game, grilled and stewed meats, but is also a "conversation wine". Recommended drinking temperature 18-20°C. To be uncorked at least two hours before serving.

Winemaking Notes
Grapes: 70-75% Corvina Veronese, 20% Rondinella and 5% Molinara.

The grapes to be used in the Amarone production are harvested 1-2 weeks earlier than those for the Valpolicella wine. During the grape harvesting, only perfectly unblemished and dry clusters are selected and placed in shallow cases in single layers. They are left to dry in selected well-aired locations, called fruit cellars, to avoid being attacked by mould.

The drying process lasts until the end of January. During these months the bunches are constantly checked and discarded if damaged. At the end of the drying period, the grapes lose 30-40% of their weight and their concentration of sugar, an indispensable element during the following fermentation stage to ensure a noteworthy alcoholic level (around 15%), is increased.

Maceration is carried out on contact with the skins for a period of 20-30 days. During fermentation, given the high alcoholic level that is produced, the yeasts must be strictly selected and be resistant both to alcohol and to cold (the Amarone fermentation period is between January and February). After drawing off the lees, the product is placed in steel vats in order to complete malolactic fermentation in the following months. At this point, the maturation process will take place, lasting three years with ageing in large barrels (Slavonian oak) and small casks, barriques and tonneaux (French oak).

Prior to the release of the product, the wine is left to mature for another 8 months in the bottles.