The vineyards are located on the east facing hills around Marano at an altitude varying between 150 and 300 meters above sea level. The vine age varies from 3 to 30 years, yields are limited to 8 tonnes per hectare. Cà la Bionda Valpolicella Ripasso is a faithful expression of the traditional style of this wine : the wine shows all the qualities of a great Italian red wine, freshness and elegance with good body and structure. This wine is completely dry in the true Ca la Bionda style.

Winemaking: SOIL: The soil is mainly clay – limestone with a significant presence of fragmented rocks and stones. This soil type contributes freshness and elegance to the wines, qualities that are essential for producing age worthy wines. VINTAGE: Harvest generally begins in the last week of September and continues to the end of October. VINIFICATION AND AGEING: “Ripasso” is an age old technique which involves re-fermenting Valpolicella wine on the pressed skins of Amarone. This technique reflects the traditional peasant values of “no waste” – in this case the pressings, with their rich color, plentiful aroma and unfermented sugars, obtained from the making of both Recioto and Amarone, are re-used to create a second fermentation in the Valpolicella wine, improving the wine’s quality. Following fermentation the wine is aged in 3000 liter wooden vats for approximately 18 months.

Organoleptic Characteristics

• Colour: Intense ruby.
• Nose and flavour: Elegant and intense, of ripe red fruits, black cherries, dried red fruits and sweet spices. Full-bodied, intense, structured and smooth, with an elegant freshness and velvety tannins

Suggestions

• Serving Temperature and Food Matching Serving temperature: 18-20°C.
• Recommended with: Beef, Veal, Game.