Ca'La Bionda

Cà La Bionda has been one of the best producers of Valpolicella for several years, together with greats such as Allegrini, Quintarelli and Dal Forno. The estate was founded in 1902 by Pietro Castellani, and completely renovated and raised to a higher level by the extremely modest and very dedicated visionary Alessandro Castellani and his brother Nicola, together the fourth generation. The estate has around 29 hectares of vineyards, laid out in terraces and planted with Corvina (according to Alessandro also called ‘the Pinot Noir of Italy’), Corvinone, Rondinella and Molinara.

The altitude of the vineyards varies from 150 to 300 meters and with it the soil: from clay via volcanic ash to limestone. The vines are partly pruned and tied up according to the French Guyot system and partly according to Alessandro’s modern interpretation of the traditional Italian pergola system. Pesticides and herbicides are out of the question; Since 2014, Cà La Bionda has been officially certified organic.

The vineyards are located on the famous “Ravazzol” hill, an area that has demonstrated over time an exceptional vocation for the production of high-quality wines due to its unique climate and soil type, at an altitude that ranges from 200 -300 meters above sea level. The vines have an average age of more than 70 years. Yields per hectare are limited to 5 – 6 thousand Kgs. This Bianco del Casal 2019 is a complex wine with a notable mineral character.

Nestled in the center of the historically classic zone of Valpolicella, on the common of Marano di Valpolicella, sits Ca’ La Bionda. Pietro Castellani established the winery in 1902, and the fourth family is currently in charge of the 29 hectares of organically certified vineyards. Planting in very rocky clay limestone at 150-300 meters, this single vineyard blend is composed of 70% Corvina, 20% Corvinone, and 10% Rondinella and Molinara. It was matured for eighteen months in 3000L barrels after fermenting in steel. This lively, medium-bodied red wine finishes with a stony, spicy finish. It has notes of morello cherries, mild wax, and textured leather. The acidity is brilliant limestone. The vibrant acidity is laced with limestone, and the tannins are lengthy and fine. incredibly elegant and graceful.

A delicate and unadulterated wine featuring precise notes of strawberry and cherry, accompanied by a hint of tannin. A very good wine, especially given the hot and dry nature of the vintage. 80% Corvina and Corvinone, 20% Rondinella, and up to 5%, depending on the vintage, Molinara grapes A modest red wine with ideal measurements, the tiny black dress of wines. The vines are produced using a high-trained Pergola Veronese* method on fossil-rich, calcareous loams that face southeast to east. This old system is proving to be a good fit for the current climate of climate change. The vines range in age from 25 to 80 years, and thankfully for 2022, there are wells on the site to assist the vines survive periods of severe drought.

Situated in the center of the historically classic zone of Valpolicella, on the common of Marano di Valpolicella, sits Ca’ La Bionda. Pietro Castellani established the winery in 1902, and the fourth family is currently in charge of the 29 hectares of organically certified vineyards.

This Ripasso is a combination of 150–300m-high highly rocky clay limestone corvina, 20% corvinone, 10% rondella, and 10% Molinara.