Ca' La Bionda's Alessandro Castellani worked as a winemaker in the cellars at Chateau Margaux, Isole e Olena, and a "who's who" of top European estates before returning to oversee his family's small certified organic farm in Valpolicella. Perhaps it's no surprise, then, that these wines feel like the Veneto's answer to Burgundian Pinot Noir. All Alessandro’s wines – be it the Valpolicella Classico, Ripasso, or Amarone – possess a sophistication, minerality and poise that, in our experience, is unique in the region.
This blend of 70% Corvina, 20% Corvinone, and 10% Rondinella and Molinara is planted in very rocky clay limestone at 150-300m. It was fermented and aged in stainless. Dusty rocks, crushed cherry, is lit with a tart red currant acidity and licked with red liquorice on a bright, limestone laced palate. Tannins are fine and taut, keeping this energetic through the finish. Lovely freshness throughout.