Ca' La Bionda
Location - Ravazzol, Veneto
Winemaker - Nico & Alessandro Castellani
Farming - Certified Organic
Size - 29 Hectares
The Azienda Agricola Cà la Bionda is situated in the commune of Marano di Valpolicella, in the heart of the historically “classic” zone of the Valpolicella. The winery was founded in 1902 by Pietro Castellani (namesake of the current owner) and is now run by the fourth generation of the family represented by brothers Alessandro, the winemaker, and Nicola, the viticulturalist.
The vineyard area extends over 29 hectares of hillside land at an altitude ranging from 150 to 300 meters above sea level and with an east south-east exposure.
Their wines are faithful expressions of the land and of the Marano valley. They only work with native grapes and only use traditional winemaking processes.
The winery has been certified organic since 2016 and in 2008, along with other like-minded producers, contributed to the formation of the FIVI association: Federazione Italiana Vignaioli Indipendenti.
The FIVI represents a growing group of vignerons who personally follow the entire wine-making process: they grow their own grapes, vinify their own grapes, bottle their own wine and market their own wine.
Ca' La Bionda
Wines in our Portfolio
Valpolicella Classico
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Varietal: 70 % Corvina, 20% Corvinone, 10% Rondinella and Molinara
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Appellation: Valpolicella Classico DOC
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Soil Type: Primarily clay-limestone with a high proportion of rock and stone. The vineyards are on a hillside facing east at an altitude that varies between 150 and 300 meters above sea-level.
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Harvest: Harvested by hand
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Winemaking: fermented in stainless steel tanks at a maximum temperature of 25 °C. Skin contact following fermentation lasts for seven days after which the wine ages for a further five months.
“Casalvegri” Valpolicella Classico Superiore
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Varietal: 70% Corvina, 20% Corvinone, 10% Rondinella and Molinara
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Appellation: Valpolicella Classico Superiore DOC
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Soil Type: Primarily clay-limestone with a high proportion of rock and stone. The vineyards are on a hillside facing east at an altitude that varies between 150 and 300 meters above sea-level.
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Harvest: Harvested by hand
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Winemaking: The grapes for this Valpolicella are all from the “Casalvegri” vineyard. The exceptional soil type and the hillside position of this vineyard provide the necessary qualities to produce a red wine of great prestige. All of the best fruit from this vineyard goes into this Valpolicella rather than being selected for our Amarone. The wine ages in 3000 litre oak casks for 18 months following fermentation.
“Malavoglia” Valpolicella Ripasso Classico Superiore
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Varietal: 70% Corvina, 20% Corvinone, 10% Rondinella and Molinara
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Appellation: Valpolicella Ripasso Classico Superiore DOC
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Soil Type: The soil is mainly clay – limestone with a significant presence of fragmented rocks and stones
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Vine Age: vine age varies from 3 to 30 years
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Harvest: Harvested by hand
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Winemaking: “Ripasso” is an age old technique which involves re-fermenting Valpolicella wine on the pressed skins of the Amarone and Recioto wines. In this way the fermented skins, rich in color, aroma and sugars cause a second fermentation in the Valpolicella wine improving the wine’s quality. After fermentation the wine is aged in 2000 and 3000 litre oak vats for approximately 18 months.