Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Best 8 to 30 years from vintage.
vintage8 yrs30 yrs32 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: pepper, dried tobacco

Palate: sour cherry in spirit, balsamic edge

The single-hill Amarone: complex on nose and palate, opening on pepper and dried tobacco and evolving towards sour cherries in spirit and balsamic notes, with the freshness and elegance the estate says the soil gives its ageing wines.

What it pairs with

  • Roast wild duck
    Pepper and tobacco meet the gaminess without being buried by it.
  • Beef braised in Amarone
    The balsamic edge lifts a sauce that would otherwise turn heavy.
  • Aged goat cheese
    Sour cherry in spirit finds a foil in a dry, tangy paste.

History

Ravazzòl is the hill whose name the wine carries, and the estate says the character of the soil there gives its wines the freshness and elegance that long ageing needs. The dried grapes ferment in steel and the wine spends forty-two months in 3000-litre casks.

Facts

Producer
Cà la Bionda · visiting guide
Grapes
Corvina (70%), Corvinone (20%), Rondinella (5%), Molinara (5%)
Classification
Amarone della Valpolicella Classico DOCG
Oak
Forty-two months in 3000-litre oak casks
Price
€80-130 at retail
Drinking window
8-30 from vintage
Organic
ORGANIC CERTIFIED

Frequently asked about Cà la Bionda Ravazzòl Amarone della Valpolicella Classico

What does Cà la Bionda Ravazzòl taste like?

The estate describes a wine that is complex on the nose and in the mouth, recalling pepper and dried tobacco before evolving towards sour cherries in spirit and balsamic notes. It credits the soil with the freshness and elegance essential to wines for ageing.

Where is Ravazzòl made?

From vineyards on the hill called Ravazzòl at Valgatara in Marano di Valpolicella, inside the Classico zone.

How long is Ravazzòl aged?

Forty-two months in oak casks of 3000 litres, after the dried grapes are fermented in steel vats.

Tags

cellar worthy corvina corvinone dessert passito dry firm tannin full body high acid iconic molinara mood contemplative mood elegant occasion cellar occasion gift occasion special old world organic pairs with aged cheese pairs with game pairs with red meat price fine rondinella single vineyard

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