In the glass
Aroma: dried cherry, dried violet, tobacco, leather, cedar, volcanic mineral
Palate: sour cherry, dried herbs, tobacco, cedar, iron, graphite
Ca' La Bionda's Amarone reflects the volcanic and calcareous soils of the Marano valley top: a mineral, iron-inflected style with high acidity and a savoury character quite distinct from estates lower in the valley.
What it pairs with
-
Lamb chops with rosemary and olive oil
The wine's high acidity and mineral spine cut cleanly through grilled lamb fat. -
Aged Monte Veronese d'Allevo
The local mountain cheese from the Lessini hills is a canonical regional pairing for Valpolicella wine.
How to serve Ca' La Bionda Amarone della Valpolicella Classico
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 chops with rosemary and olive oil, Aged Monte Veronese d'Allevo. Match the wine's structure to the dish's fat and salt.
History
The Castellani family has farmed the upper Marano valley since 1902, producing Amarone and Valpolicella from volcanic and calcareous soils at elevation that confer distinctive mineral freshness to their wines.
- 1902 — Ca' La Bionda estate established by the Castellani family
- 1978 — First commercial Amarone Classico bottling
Facts
- Producer
- Ca' La Bionda
- Grapes
- Corvina (60%), Corvinone (30%), Rondinella (10%)
- Classification
- Amarone della Valpolicella Classico DOCG
- Oak
- Aged 3 years in large Slavonian oak casks
- ABV
- 15.5%
- Price
- €55-85 at retail
- Drinking window
- 8-25 from vintage
- First vintage
- 1978
Frequently asked about Ca' La Bionda Amarone della Valpolicella Classico
What does Ca' La Bionda Amarone della Valpolicella Classico taste like?
On the nose, dried cherry, dried violet, tobacco, leather, cedar. On the palate, sour cherry, dried herbs, tobacco, cedar, iron. Structurally full-bodied, firm tannins, high acidity with a long finish. Ca' La Bionda's Amarone reflects the volcanic and calcareous soils of the Marano valley top: a mineral, iron-inflected style with high acidity and a savoury character quite distinct from estates lower in the valley.
When should I drink Ca' La Bionda Amarone della Valpolicella Classico?
Drink 8-25 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?
Lamb chops with rosemary and olive oil is the canonical pairing; Aged Monte Veronese d'Allevo is the other strong match. The wine's high acidity and mineral spine cut cleanly through grilled lamb fat.
What grapes are in Ca' La Bionda Amarone della Valpolicella Classico?
The blend is Corvina (60%), Corvinone (30%), Rondinella (10%). The wine is classified as Amarone della Valpolicella Classico DOCG.