2018 Ripasso Classico Superiore Ca' La Bionda
Corvina (70%), Corvinone (20%), Rondinella (10%) some Molinara and other indigenous varieties. Smoke and damson, full and fine muscular fruit shot through with black pepper, espresso and clove, a totally delicious sour black cherry finish. This ripasso is made to the winemaker's Grandfathers' recipe where rather than just resting the young wine on the skins of an Amarone, it goes onto the skins of the Recioto as well as those of the Cru Amarone ‘Ravazzol’. This means that no extra sugars are required to restart the fermentation and the resulting wine is well balanced and characterful. The finished wine is aged for twelve months in three thousand litre oak casks. The wine relies on patience and gravity to achieve clarification and is bottled without filtration. The vineyards are farmed organically, though no mention of this can be found on the bottle, it is a personal rather than marketing decision as far as Alessandro is concerned. L&S (Apr 2021)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
Ca' La Bionda
We have long been on the search for a great source of top Valpolicella and so when a recommendation came our way from not just Fabio Alessandria at Burlotto, but also Christoph Kunzli at Le Piane we sat up and took note and we loved what we tasted. Ca' la Bionda was established in the commune of Marano di Valpolicella in 1902 by Pietro Castellani a dedicated grape grower and winemaker. Today the fourth generation of the family run the estate along organic lines (certified since 2016) and have recently refurbished the winery to make use of gravity rather than pumps to move the musts and wine. Vineyards have had traditional Marogne (dry stone walls) re-established to give greater exposure to purely autochthonous varieties (Corvina, Corvinone, Rondinella, Molinara). Ferments are with purely wild yeasts and Suplhur usage is kept to a minimum.
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