The ripasso method was invented in the Veneto region. It entails refermenting Valpolicella on the lees of the Amarone. This unique method yields a wine with a bit more alcohol, complexity, and structure. Cesari’s Mara is named for the Matriarch of the family and encompasses the elegance and style that one would expect from its namesake. Mara is made from Corvina, Rondinella, and Molinara grapes. After the refermentation the wine is aged for a year in Slavonian oak casks and French tonneaux. It is released after six months of bottle rest.

Food Pairings
Mara Ripasso goes well with roast pork, game, and all red meats. Use this wine as you would a Grand Cru Beaujolais or a French Burgundy. It is also good with liver, duck, stews, and sausages.

Grape Varietals
70% Corvina, 10% Molinara, 20% Rondinella