Cà La Bionda

2025 Valpolicella Classico DOC

Valpolicella Classico DOC
70% Corvina 20% Corvinone 10% Rondinella e Molinara
Red wine

VINIFICAZIONE E AFFINAMENTOQuesto Valpolicella viene vinificato in vasi vinari d’acciaio, a temperatura controllata (Max 25 °C). La macerazione dura circa 7 giorni e viene affinato per circa 5 mesi.FERMENTATION AND AGEINGThis Valpolicella is 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.

2023 Valpolicella Classico Superiore Casalvegri DOC

Valpolicella Classico Superiore DOC
70% Corvina, 20% Corvinone, 10% Rondinella and Molinara
Red wine

VINIFICATION AND AGINGThis Valpolicella is produced entirely from fresh grapes from the “Casalvegri” field. The characteristics of the terrain and the hilly position provide ideal conditions for the production of a very prestigious red wine. All the grapes are destined for the production of this Valpolicella, without any prior sorting for the production of Amarone. The aging takes place for 18 months in 3000 liter oak barrels.FERMENTATION AND AGEINGThe 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.
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VINIFICAZIONE E AFFINAMENTOQuesto Valpolicella viene prodotto totalmente da uve fresche provenienti dal campo “Casalvegri”. Le caratteristiche del terreno e la posizione collinare pongono le condizioni ideali per la produzione di un vino rosso di grande prestigio. Tutta l’uva viene destinata alla produzione di questo Valpolicella, senza alcuna cernita preventiva per la produzione di Amarone. L’affinamento avviene per 18 mesi in botti di rovere da 3000 litri.FERMENTATION AND AGEINGThe 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.

2022 Valpolicella Ripasso Classico Superiore Malavoglia DOC

Valpolicella Ripasso Classico Superiore DOC
70% Corvina, 20% Corvinone, 10% Rondinella and Molinara
Red wine

VINIFICATION AND AGINGThe “Ripasso” is an ancient technique that involves the refermentation of vintage Valpolicella on the skins of Amarone and Recioto. The fermented skins are then reused, rich in color, aromas and sugars, which allow a second fermentation of Valpolicella wine to increase its quality. The aging takes place in 2000 and 3000 liter oak barrels for about 18 months.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 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.
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VINIFICAZIONE E AFFINAMENTOIl “Ripasso” è un’antica tecnica che prevede la rifermentazione del Valpolicella d’annata sulle bucce dell’Amarone e del Recioto. Vengono quindi riutilizzate le bucce fermentate, ricche di colore, aromi, zuccheri, che permettono una seconda fermentazione del vino Valpolicella per aumentarne la qualità. L’affinamento avviene in botti di rovere da 2000 e 3000 litri per circa 18 mesi.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.

2019 Amarone della Valpolicella Classico DOCG

Amarone della Valpolicella Classico DOCG
70% Corvina, 20% Corvinone, 10% Rondinella and Molinara
Red wine

VINIFICATION AND AGINGFor the production of Amarone, the most sparse bunches that are best exposed to the sun are selected. The grapes dry in wooden boxes for the period from harvest to December. During these months, each grape loses about 40% of its weight due to the loss of water and undergoes physico-chemical transformations that will give the wine a unique bouquet both olfactory and gustatory.This Amarone ferments in steel wine vessels and is then aged in oak barrels with a capacity of 3000 liters for 42 months.FERMENTATION AND AGEINGTo make Amarone only the least compact grape bunches with the best exposure to sunlight in the vineyard are selected. After picking the grapes are dried in small wooden crates until December. During this time every berry looses about 40% of its weight due to the loss of water from dehydration, physical and chemical transformations in the grape also occur and contribute to the wine's unique aromas and flavors.This Amarone is fermented in stainless steel tanks and is then left to age for 42 months in 3000 litre oak barrels.
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VINIFICAZIONE E AFFINAMENTOPer la produzione dell’Amarone vengono selezionati i grappoli più spargoli e meglio esposti al sole. Le uve appassiscono in cassette di legno per il periodo che va dalla raccolta fino a dicembre. Durante questi mesi ogni acino perde circa un 40% del proprio peso per la perdita di acqua e subisce delle trasformazioni fisico-chimiche che conferiranno al vino un bouquet unico sia a livello olfattivo che gustativo.Questo Amarone fermenta in vasi vinari d’acciaio e viene poi affinato in botti di rovere della capacità di 3000 litri per 42 mesi.FERMENTATION AND AGEINGTo make Amarone only the least compact grape bunches with the best exposure to sunlight in the vineyard are selected. After picking the grapes are dried in small wooden crates until December. During this time every berry looses about 40% of its weight due to the loss of water from dehydration, physical and chemical transformations in the grape also occur and contribute to the wine’s unique aromas and flavours.This Amarone is fermented in stainless steel tanks and is then left to age for 42 months in 3000 litre oak barrels.