2015 Cesari Amarone della Valpolicella Classico is sold out.

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The Wine That Helped Make Amarone Famous

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    2015 Cesari Amarone della Valpolicella Classico 750 ml

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    • Curated by unrivaled experts
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    • Get credited back if a wine fails to impress

    Cesari Brought Amarone to the World

    It’s up there with eating a silky foie gras terrine or crispy bacon straight out of the skillet: Indulging in a great glass of Amarone is one of the most unabashedly pleasure-seeking acts you can engage in. 

    We were reminded of that the instant the first splash of the garnet-hued 2015 Cesari Amarone della Valpolicella Classico hit our glasses. Lost in the aromas of aromatic dried fruits and tobacco, our palate coated by velvety cherry, blackberry liqueur, and chocolate, we couldn’t help but wonder: Could anyone in the world be happier than we were at this very instant? 

    When we took the next sip, we were even happier. That’s because to sip Cesari is to sip the soul of Amarone: It’s the bottle that helped make the style famous worldwide, and reveling in it now, it’s easy to see why so many palates were seduced permanently. Velvety rich with supple tannins, and a harmonious blend of raisins, Morello cherries, clove, and worn leather, this a benchmark bottling that begs fans of all big, rich wines—everything from spicy California Zin to red fruit-laden Châteauneuf-du-Pape—to pour a big glass and enjoy Old World wine at its most decadent and delicious. 

    There might be no wine that can be dressed up or down so effortlessly: Pair it with a late-summer platter of barbecue ribs, or save it to serve as the ultimate winter warmer alongside braised dishes or seared duck breast. No matter when you indulge, Cesari’s Amarone is the red to have on standby as a life-is-short affirmation—and it’s just $40 per bottle. 

    It’s no surprise that it was Cesari that reminded us of the glory of Amarone. It was founded nearly a century ago by Gerardo Cesari, whose mission was to compete with the great wines of the world. In the 1960s, as Gerardo and his son Franco focused on bringing their wines to the world, it became the first Italian wine to be exported to the Americas, Australia, and Asia—and the Cesari name became synonymous with Amarone. 

    More than eight decades on, Cesari is still a family operation, with 250 acres in the most premier sites in Valpolicella, where they source the 75% Corvina, 20% Rondinella, and 5% Molinara that go into the blend. After going through the traditional recioto process, the wines spend more than two years in oak, then another six to eight months in bottle. The result is the kind of oak-kissed, exceptionally clean and balanced Amarone that made the style famous. 

    The New York Times published an excellent look at Veronese wines a few years ago, calling Amarone one of the “biggest, deepest, richest red wines made anywhere this side of Porto.” It’s the product of a painstaking process: During harvest, the best clusters are placed in a single layer in crates, and sent to the fruttai to air-dry—traditionally these spaces have been simple lofts, but more and more are temperature- and humidity-controlled spaces. The grapes remain for months, until they’ve taken on a raisin-like quality, and by the time the fruit goes to press, it's lost at least 40% of its liquid. 

    In January following harvest, the grapes are pressed, yielding a highly concentrated juice that is fermented in stainless steel tanks, using carefully selected yeasts that can weather the highly alcoholic environment. Following Cesari’s long oak and bottle aging, what makes it to market is a supercharged stunner of a red wine: big, rich, and ready to enjoy, or ready for a decade in the cellar. Amarone is always a treat, and one that we all deserve. And this is a fine one to have at the ready.