In the glass
Aroma: dried cherry concentrate, volcanic mineral, tobacco, cedar, dried herbs, iron, dark chocolate
Palate: sour dried cherry, iron mineral, tobacco, cedar, dried herbs, graphite
Castel Caina is Ca' La Bionda's premium single-vineyard selection from the highest Marano valley plots at the foot of the ancient Caina hill; the volcanic soils produce even greater mineral depth and acidity than the estate Classico, with outstanding ageing potential.
What it pairs with
-
Lamb shoulder slow-roasted with mountain herbs
The wine's iron mineral character and high acidity balance the fat and herbaceous complexity of mountain lamb. -
Aged Monte Veronese Stravecchio
The sharpest aged Veronese mountain cheese amplifies the wine's mineral depth.
How to serve Ca' La Bionda Amarone della Valpolicella Classico Castel Caina
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a small dessert-wine glass (3-5oz pour) , the bowl shape rewards the wine's structure.
- Pair with. Lamb shoulder slow-roasted with mountain herbs, Aged Monte Veronese Stravecchio. Match the wine's structure to the dish's fat and salt.
History
The Castellani family identified the Castel Caina parcels as their highest-quality fruit and established the single-vineyard Amarone to showcase the volcanic-soil mineral intensity that distinguishes the upper Marano valley from lower-altitude Classico producers.
- 2003 — First Castel Caina single-vineyard Amarone Classico release from Ca' La Bionda
Facts
- Producer
- Ca' La Bionda
- Grapes
- Corvina (60%), Corvinone (30%), Rondinella (10%)
- Classification
- Amarone della Valpolicella Classico DOCG
- Oak
- Aged 4 years in large Slavonian oak; single-vineyard selection from Castel Caina parcel
- ABV
- 16.0%
- Price
- €90-150 at retail
- Drinking window
- 12-35 from vintage
- First vintage
- 2003
Frequently asked about Ca' La Bionda Amarone della Valpolicella Classico Castel Caina
What does Ca' La Bionda Amarone della Valpolicella Classico Castel Caina taste like?
On the nose, dried cherry concentrate, volcanic mineral, tobacco, cedar, dried herbs. On the palate, sour dried cherry, iron mineral, tobacco, cedar, dried herbs. Structurally full-bodied, firm tannins, high acidity with a long finish. Castel Caina is Ca' La Bionda's premium single-vineyard selection from the highest Marano valley plots at the foot of the ancient Caina hill; the volcanic soils produce even greater mineral depth and acidity than the estate Classico, with outstanding ageing potential.
When should I drink Ca' La Bionda Amarone della Valpolicella Classico Castel Caina?
Drink 12-35 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Ca' La Bionda Amarone della Valpolicella Classico Castel Caina?
Lamb shoulder slow-roasted with mountain herbs is the canonical pairing; Aged Monte Veronese Stravecchio is the other strong match. The wine's iron mineral character and high acidity balance the fat and herbaceous complexity of mountain lamb.
What grapes are in Ca' La Bionda Amarone della Valpolicella Classico Castel Caina?
The blend is Corvina (60%), Corvinone (30%), Rondinella (10%). The wine is classified as Amarone della Valpolicella Classico DOCG.