In the glass
Aroma: cherry, dried violet, tobacco, mineral stone, light cedar
Palate: sour cherry, dried herbs, mineral, tobacco, light spice
Ca' La Bionda's Classico Superiore reflects the upper Marano valley's mineral character in a lighter-bodied, tart cherry register; crisp, food-friendly and genuinely typical of the traditional Valpolicella style.
What it pairs with
-
Spaghetti alle vongole in rosso
The wine's high acidity and mineral freshness bridge red-sauce clam pasta beautifully. -
Prosciutto crudo di San Daniele
Cherry fruit and mineral freshness complement the silky sweetness of prosciutto.
How to serve Ca' La Bionda Valpolicella Classico Superiore
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening , the bowl shape rewards the wine's structure.
- Pair with. Spaghetti alle vongole in rosso, Prosciutto crudo di San Daniele. Match the wine's structure to the dish's fat and salt.
History
Ca' La Bionda's Classico Superiore is the estate's everyday expression, emphasising the freshness and mineral character of the upper Marano valley soils.
- 1985 — First Ca' La Bionda Valpolicella Classico Superiore release
Facts
- Producer
- Ca' La Bionda
- Grapes
- Corvina (60%), Corvinone (30%), Molinara (5%), Rondinella (5%)
- Classification
- Valpolicella Classico Superiore DOC
- Oak
- Aged 18 months in large Slavonian oak
- ABV
- 13.0%
- Price
- €15-22 at retail
- Drinking window
- 3-8 from vintage
- First vintage
- 1985
Frequently asked about Ca' La Bionda Valpolicella Classico Superiore
What does Ca' La Bionda Valpolicella Classico Superiore taste like?
On the nose, cherry, dried violet, tobacco, mineral stone, light cedar. On the palate, sour cherry, dried herbs, mineral, tobacco, light spice. Structurally medium-bodied, medium tannins, high acidity with a medium finish. Ca' La Bionda's Classico Superiore reflects the upper Marano valley's mineral character in a lighter-bodied, tart cherry register; crisp, food-friendly and genuinely typical of the traditional Valpolicella style.
When should I drink Ca' La Bionda Valpolicella Classico Superiore?
Drink 3-8 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 Valpolicella Classico Superiore?
Spaghetti alle vongole in rosso is the canonical pairing; Prosciutto crudo di San Daniele is the other strong match. The wine's high acidity and mineral freshness bridge red-sauce clam pasta beautifully.
What grapes are in Ca' La Bionda Valpolicella Classico Superiore?
The blend is Corvina (60%), Corvinone (30%), Molinara (5%), Rondinella (5%). The wine is classified as Valpolicella Classico Superiore DOC.