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Marano di Valpolicella · Veneto, Italy
Ca' la Bionda
Founded in 1902 in Marano, in the Valpolicella Classico zone, and run today by the fourth generation, brothers Alessandro and Nicola Castellani. 29 hectares between 150 and 300 meters, farmed organically since 2000 and certified since 2012. Ravazzòl is its signature vineyard.
4 wines in our portfolio
- Red"Malavoglia" Ripasso Classico SuperioreDOC · 2021 · 750 ml
Grapes & tasting notes
Grape Varieties: 70% Corvina, 20% Corvinone, 10% Rondinella and Molinara. The "Ripasso" refers to the refermentation of the vintage Valpolicella on the Amarone skins. the fermented skins of Recioto and Amarone are re-used, bathed in new wine, rich in color, aromas, sugars, which allow a second fermentation of Valpolicella wine to increase the quality. Aging takes place in 3000-liter oak barrels for about 18 months. Alcohol 14% Vol.
- RedAmarone della Valpolicella Classico94 VinousDOCG · 2019 · 750 ml
Awards
94 Vinous — Antonio Galloni's critic publication, one of the most respected voices on Italian wine. 100-point scale.
Grapes & tasting notes
70% Corvina, 20% Corvinone, 10% Rondinella and Molinara Fermented in stainless steel tanks at the very low temperature of 10-15°C. Aging: 36 months in large 30 hl oak barrels and at least 8 months in the bottle. A great concentration of aromas assails the nose with strong notes of liquor cherries and candied fruits, the palate is long and rich with the same ripe fruits and a hint of almonds prevailing. Alcohol 16% Vol.
- Red"Ravazzol" Amarone della Valpolicella ClassicoTre Bicchieri · Gambero RossoDOCG · 2019 · 750 ml
Awards
Tre Bicchieri · Gambero Rosso — "Three Glasses", the top rating in Gambero Rosso's Vini d'Italia, Italy's leading wine guide. Only a few hundred of the 25,000+ wines tasted each year receive it.
Grapes & tasting notes
70% Corvina, 20% Corvinone, 10% Rondinella e Molinara. Fermented in stainless steel tanks at the very low temperature of 10-15°C. Following fermentation, the wine is left to age for 36 months in 3000-liter new oak barrels. Once bottled the wine remains in the winery for a further period of 8 months before its commercial release. The nose is rich and complex with aromas of sour cherries, blackberries, tobacco and candied fruits. The palate is rich and intense with similar fruit characters, fine tannins and exceptional length. Alcohol 16% Vol.
- Red"Ravazzol" Amarone della Valpolicella ClassicoDOCG · 2016 · 1.5 L Magnum
Grapes & tasting notes
70% Corvina, 20% Corvinone, 10% Rondinella e Molinara. Fermented in stainless steel tanks at the very low temperature of 10-15°C. Following fermentation, the wine is left to age for 36 months in 3000-liter new oak barrels. Once bottled the wine remains in the winery for a further period of 8 months before its commercial release. The nose is rich and complex with aromas of sour cherries, blackberries, tobacco and candied fruits. The palate is rich and intense with similar fruit characters, fine tannins and exceptional length. Alcohol 16% Vol.