Cesari Bosan Amarone Della Valpolicella Classico Riserva 2011

Bosan Amarone is produced from a single vineyard of 5 hectares located in the prestigious Illasi Valley. Concentrated and full-bodied, Bosan displays jammy, raisined fruit flavours. Ripe red cherry notes envelope the palate, while subtle cocoa and vanilla notes follow on the lengthy finish. The finest dried fruit is vinified in stainless steel using the traditional Amarone production method unique to the Valpolicella.

Aged in a combination of French and Slavonian oak barrels for 3 years.

Further aged for 12-15 months in bottle.

Type: Red Wine
Style: Full-bodied, Opulent
Grape Varietal: Corvina, Rondinella
Tastes Like: Comparable to a fortified wine, with dried cherries, figs, and dark chocolate, finishing with a velvety texture.
Alcohol Percentage: 15.5%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Clay and limestone soils
Aging: 36 months in oak barrels
Serving Temperature: 16-18°C

Cesari is a celebrated winery in Veneto, renowned for its Amarone wines. The Bosan Riserva showcases their dedication to crafting wines of exceptional depth and complexity.

Seafood: Tuna carpaccio or lobster bisque.
Poultry: Duck confit or roast turkey.
Vegetarian: Wild mushroom lasagne or truffle risotto.
Meat: Braised beef short ribs or venison stew.

Aged Asiago: Nutty and firm, complementing the wine's richness.
Pecorino Romano: Salty and robust, enhancing the wine's depth.
Parmigiano-Reggiano: Aged and savoury, pairing beautifully with the wine.
Blue Stilton: Bold and creamy, offering a luxurious contrast.

Truffle Risotto

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 4 cups vegetable stock
• 1/4 cup Parmesan cheese, grated
• 1 tbsp truffle paste
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan. Sauté onion and garlic until fragrant.
2. Stir in Arborio rice and toast for 2 minutes. Deglaze with white wine and reduce slightly.
3. Add vegetable stock one ladle at a time, stirring until absorbed before adding more.
4. Once rice is creamy and tender, stir in Parmesan and truffle paste. Season with salt and pepper.
5. Serve hot, garnished with shaved truffles if available.

Tip: Pair with Cesari Bosan Amarone Riserva for a decadent and indulgent meal.