GRAPE VARIETIES
70% Corvina, 20% Corvinone, 10% Rondinella and Molinara.
REGION OF ORIGIN
Valpolicella classico, the historic heart of the Valpolicella.
SOIL
The soil is mainly clay – limestone with a significant presence of fragmented rocks and stones. This soil type contributes freshness and elegance to our wines, qualities that are essential for producing age worthy wines.
VINEYARDS
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.
VINTAGE
Harvest generally begins in the last week of September and continues to the end of October.
FERMENTATION AND AGEING
“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 colour, 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.
TASTING NOTES
Our Valpolicella Ripasso is completely dry in the true Cà la Bionda style, a wine of structure and at the same time elegant and fresh.
Our 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.