Ca La Bionda Valpolicella Classico Superiore Ripasso "Malavoglia"

The wine shows all the qualities of a great Italian red wine, freshness and  elegance with good body and structure. “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.

Winery: Ca La Bionda
Appelation: Veneto
Average age of vines: 15-30 years
Farming Methods: Organic - Certified
Maturation: Fermented in stainless steel tanks at a maximum temperature of 25°C
Soil: Clay-limestone with a high proportion of rock and stone
Varietal: Corvina
Vineyard Orientation: On a hillside facing East at an altitude that varies between 150 and 300 meters above sea-level
Vineyard Size: 30 hectares
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Ca La Bionda Valpolicella Classico Superiore Ripasso "Malavoglia" 2019 90 Decanter
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