Ca La Bionda
Ca La Bionda Valpolicella Classico Ripasso Superiore Malavoglia 2021
Prix habituel
€25,00
Prix le plus bas :
Le prix le plus bas auquel le produit a été vendu au cours des 30 jours précédant la réduction de prix, y compris d'autres périodes promotionnelles
Dernières 5 bouteilles restantes
| Dénomination | Valpolicella Ripasso DOC |
|---|---|
| Format de la bouteille | 0,75 l |
| Titre alcoolique | 14.0% par volume |
| Zone | Vénétie (Italie) |
| Cépages | 70% Corvina, 20% Corvinone, Molinara, Rondinella |
| Vieillissement | After fermentation the wine is aged in 2000 and 3000 litre oak vats for approximately 18 months. |
Détails
Goût
Servir à :
16 - 18 °C.
Longévité :
10 - 15 ans
Temps de décantation :
1 heure
Accords
Viande
Fromages
Fromage affiné
Porc
Producteur
Ca La Bionda
De ce vignoble
- Oenologue: Alessandro Castellani
- Bouteilles produites: 120.000
- Hectares: 29
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.
Our wines are faithful expressions of our land and of the Marano valley. We only work with native grapes and we 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. Lire la suite
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.
Our wines are faithful expressions of our land and of the Marano valley. We only work with native grapes and we 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. Lire la suite
| Nom | Ca La Bionda Valpolicella Classico Ripasso Superiore Malavoglia 2021 |
|---|---|
| Type | Rouge biologique tranquille |
| Dénomination | Valpolicella Ripasso DOC |
| Millésime | 2021 |
| Format | 0,75 l |
| Teneur en alcool | 14.0% par volume |
| Cépages | 70% Corvina, 20% Corvinone, Molinara, Rondinella |
| Pays | Italie |
| Région | Vénétie |
| Fournisseur | Ca La Bionda |
| Origine | The historically "classic" zone of the Valpolicella |
| Climat | The vineyards are located in a hilly position, at a variable altitude ranging from 150 to 300 meters above sea level, with East, South-East exposure. |
| Composition du sol | The soil is mainly calcareous-loamy, tuff, with a good presence of skeleton (stones, rocks). This type of soil gives the wines great freshness and elegance, essential characteristics for long-lived wines. |
| Récolte | Vintage generally begins during the last ten days of August and continues through to the end of September. |
| Vinification | "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. |
| Vieillissement | After fermentation the wine is aged in 2000 and 3000 litre oak vats for approximately 18 months. |
| Allergènes | Contient des sulfites |