All of the grapes in this wine come from the oldest vines of the Ravazzol vineyard -- a famous single vineyard, or Cru, of Valpolicella, located in the steep hills of the Marano Valley. Ravazzol's rich, calcareous soil imparts great complexity and clarity to low yields of the region's traditional blend of Corvina, Rondinella, and Molinara grapes. The grapes are grown on pergola for optimal ventilation, picked late into the harvest season, and are left to dry on trellis racks until January. The semi-dried grapes are vinified in a mix of cooperage that includes large, oval, oak barrels called botte. The wine has a deep ruby core, with complex flavors of black cherry, licorice, bitter almond, and spice that persist on the palate with uncommon clarity.
About this wine producer: Ca’ La Bionda was founded in 1902 by Pietro Castellani, Alessandro’s great grandfather, who was a passionate grape grower and winemaker. The east facing hillside vineyards extend over 29 hectares in the commune of Marano di Valpolicella, northwest of Verona, in the heart of the Valpolicella Classico zone. Only traditional varieties, including Corvina Veronese, Corvinone, and Rondinella are grown (there are no international varieties), and the farming is entirely organic. Particular attention and care are given to the delicate process of drying the grapes for the production of the Amarone and the sweet Reciotto.