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Valpolicella Ripasso Classico Superiore DOC 'Malavoglia' 2020 (750 ml.) - Ca' La Bionda
Ripasso 'Malavoglia' by Ca' La Bionda is made from vineyards located in a hilly position, at a variable altitude ranging from 150 to 300 meters above sea level. The soil, predominantly calcareous-loamy, gives the wine great freshness and elegance, essential characteristics for long-lived wines. Ripasso is an ancient technique that involves the refermentation of vintage Valpolicella on the skins of Amarone and Recioto. The fermented skins are then reused, rich in colour, aromas and sugars, which allow a second fermentation of the Valpolicella wine to increase its quality. Aging takes place in oak barrels for approximately 18 months. This Ripasso is completely dry, in the Cà la Bionda style, freshness and elegance accompany a great structure.
- Product Category
- Red Wine
- Designation
- Valpolicella Classico DOC
- Philosophy
- Organic (wine from 100% organic grapes grown without the use of synthetic chemical agents in the vineyard and whose vinification in the cellar took place thanks to the use of certified organic oenological products and a limited quantity of sulphites)
- Grape / Raw material
- corvina
- Variety / Blend
- 70% Corvina, 20% Corvinone, 10% Rondinella e Molinara
- Vintage - Cuvée
- 2020
- Size
- 750 ml.
- Country
- Italy
- Region
- IT - Veneto
- Alcohol Content
- 13.5% vol.
- Service Temperature
- 16° – 18° C.
- Suggested Glass
- Large calyx with a long stem
- Special Features
- Independent Winemakers
- Food Matches
- Roasted Beef, Stewed Meat, Aged Cheese
- Allergens
- Contains sulphites (by sulphites we mean the sulphur dioxide that is added to wine, to preserve it, thanks to its disinfectant, antioxidant and stabilizing action)
CAB-RIPASSO-MALAVOGLIA-2020
23 Items
Within the municipality of Marano di Valpolicella, in the heart of the classic Valpolicella area, stands the family-run winery Ca' La Bionda, a winery that bases its production vision on values such as territoriality and sustainability. The estate was born in 1902 from an intuition of Pietro Castellani and is today led by the fourth generation of the Castellani family, represented by the brothers Alessandro and Nicola, the first responsible for the oenological aspect while the second for the agronomic one. In 2008 the winery was then among the founding members of FIVI, the Italian Federation of Independent Winemakers, an association that groups together those small producers who directly control the entire process, from the cultivation of their own grapes to the sale of the bottles.
The Ca' La Bionda estate includes 29 hectares of land in total, mainly dedicated to vines, in particular the traditional varieties Corvina Veronese, Corvinone, Rondinella and Molinara. The agronomic management follows the principles of organic agriculture, certified since 2016, and the vines are planted on hilly terraces characterized by an abundant presence of limestone, clay, rocks and stones. The altitude varies from 150 to 300 meters above sea level while the exposure is east and south-east. In the cellar, fermentations occur spontaneously in steel containers at a controlled temperature, with subsequent aging always taking place in steel for the freshest and most youthful wines or in large oak barrels for those with greater structure and prestige. For Amarone della Valpolicella the drying process takes place in wooden boxes for several months in controlled environments.
The Ca' La Bionda winery has a purely red approach that embraces all the major denominations of the Valpolicella area, from Valpolicella Classico to Amarone, passing through Ripasso and Recioto. These are interpretations with a typical and traditional dimension, an authentic expression of the wine character of the Marano valley.
Address:
Via Bionda 4 37020, Valgatara (VR), Italy
Color: deep and dark ruby.
Bouquet: clear hints of spices and small wild berries.
Taste: dry, great freshness, elegance and structure.
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Ripasso 'Malavoglia' by Ca' La Bionda is made from vineyards located in a hilly position, at a variable altitude ranging from 150 to 300 meters above sea level. The soil, predominantly calcareous-loamy, gives the wine great freshness and elegance, essential characteristics for long-lived wines. Ripasso is an ancient technique that involves the refermentation of vintage Valpolicella on the skins of Amarone and Recioto. The fermented skins are then reused, rich in colour, aromas and sugars, which allow a second fermentation of the Valpolicella wine to increase its quality. Aging takes place in oak barrels for approximately 18 months. This Ripasso is completely dry, in the Cà la Bionda style, freshness and elegance accompany a great structure.