The organically managed fruit was hand-picked, before fermentation in stainless steel tanks, with the temperature regulated below 25°C. Once dry, the wine was macerated on skins for a further 10 days, and, once pressed, rested in tanks for 3 months before bottling. 

Ca La Bionda

Now in its fourth generation and under the stewardship of brothers Alessandro and Nicola Castellani, Ca’ la Bionda is a 29-hectare hillside estate in Marano di Valpolicella in the heart of the traditional Classico zone. These are certainly some of the best vineyards in Valpolicella, and it is the ownership and careful management of this land that is both uncommon in the region and emblematic of their commitment to quality. The Castellanis have for many years eschewed the use of chemicals in the vineyards, favouring a natural approach to viticulture, as well as the maintenance of ancient farming methods. Retaining the natural shapes of their hillsides, they have restored the traditional dry stone terraces and grow only indigenous varieties – primarily Corvina, Corvinone, Rondinella and Molinara – that are carefully harvested by hand with an unwavering eye on optimal ripeness and healthy fruit. The brothers are redefining the potential of ‘traditional’ Valpolicella and Amarone; purity, grace, longevity and above all ‘drinkability’ define the Ca’ la Bionda style.

Closure: Cork

Country: Italy

Wine Body: Medium Bodied

Wine Sweetness: Dry

Size: 750mL

Non Alcoholic: No

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