Cesari Mara Valpolicella Superiore Ripasso DOC 2008

Avg Price: $19.67
3.16 5 0.5
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Tasting Notes:

Although Ripasso is not quite as powerful as Amarone, it possesses many of the same qualities. Referred to by many as...

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67 Liquor Shop
Fort Lauderdale, FL (910 mi)
USD 19.67
750ml
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Supercharged valpolicella but that's all. Not very elegant, nor memorable. Simple aroma of black berries with some jammy hints. Not very interestin... Read more

Smooooooooooooth Read more

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User Reviews for Cesari Mara Valpolicella Superiore Ripasso DOC

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Snooth User: liolik
35189956
3.00 5
07/29/2011

Supercharged valpolicella but that's all. Not very elegant, nor memorable. Simple aroma of black berries with some jammy hints. Not very interesting wine as for me.


Snooth User: tdelay
83114649
4.00 5
05/15/2011

Smooooooooooooth


Winemaker's Notes:

Hand-harvested in September, the grapes were immediately soft-pressed, maintaining the skins intact. The grapes were pressed and underwent an initial fermentation in temperature-controlled stainless steel tanks. In January, after the Amarone was produced, the fresh wine was “re-passed” over the pomace to initiate a second fermentation. Over the 15-18-day fermentation process, the wine acquired more structure, fragrance, color, and tannins and increased the alcohol content an additional 1-1.5%. After racking took place in late February, the wine was aged in French oak tonneaux for 2 months, followed by 10 months in large Slavonian oak casks. Finally, 6 months in bottle gave the wine more polish.

Tasting Notes:

Although Ripasso is not quite as powerful as Amarone, it possesses many of the same qualities. Referred to by many as a “baby Amarone,” it is suitable for more frequent consumption. Full-bodied with ripe fruit aromas and flavors. It is smooth and elegant with a persistent, warm finish.

Hand-harvested in September, the grapes were immediately soft-pressed, maintaining the skins intact. The grapes were pressed and underwent an initial fermentation in temperature-controlled stainless steel tanks. In January, after the Amarone was produced, the fresh wine was “re-passed” over the pomace to initiate a second fermentation. Over the 15-18-day fermentation process, the wine acquired more structure, fragrance, color, and tannins and increased the alcohol content an additional 1-1.5%. After racking took place in late February, the wine was aged in French oak tonneaux for 2 months, followed by 10 months in large Slavonian oak casks. Finally, 6 months in bottle gave the wine more polish.

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Chemical Analysis:

Alcohol: 13.5%
Sugar: 7.0 grams per liter Total Acidity: 5.0 grams per liter

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