COLOUR
Red
TYPE
Still
VINTAGE
2019
GRAPE
Corvina, Corvinone, Rondinella, Molinara
PRODUCER
Ca' La Bionda
REGION
Veneto
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
Tannins
Medium - High
AROMAS & FLAVOURS
ABOUT THIS WINE
Founded in 1902, Ca' La Bionda is a historic estate in the heart of the Valpolicella Classico zone, currently managed by the fourth generation of the Castellani family. Winemaker Alessandro Castellani is celebrated for pioneering a progressive, terroir-driven style of Amarone that emphasizes high acidity, freshness, and mineral complexity over heavy sweetness. The Ravazzol cuvée is sourced from a prized single-vineyard hill with old vines planted on steep, clay-limestone terraces. This unique high-altitude site benefits from cool evening temperatures, preserving the grapes' natural vibrancy.
ALCOHOL
16.0%
AVG. PRICE
€75
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The steep vineyard terraces are secured by historic dry-stone walls called marogne, which optimize solar exposure.
Fact 02
During the winter, indigenous Brogna sheep graze the vineyards to naturally control weeds and fertilize the soil.
Fact 03
The Ravazzol hill blocks the sun early in the evening, causing a rapid temperature drop that locks in high natural acidity.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process begins with a meticulous manual harvest in mid-September, selecting only the healthiest, loosest bunches. These grapes undergo natural appassimento in the winery's attic drying loft for three to four months, losing about 40% of their water weight and concentrating flavors. In late January, the dried grapes are crushed and fermented using indigenous yeasts in stainless steel. The wine is then aged for 42 months in large, neutral 3,000-liter oak casks, a deliberate choice that minimizes wood-flavor extraction to preserve the pure fruit and mineral character of the Ravazzol terroir.
