Structure

Bodylight
Tanninlow
Acidityhigh
Sweetnessdry
Finishmedium
Oaknone or neutral

Drinking window

Best 1 to 5 years from vintage.
vintage1 yrs5 yrs8 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

Light-bodiedLow tanninHigh acidityDryMedium finish

Aroma: fresh fruit, violet

Palate: light elegant fruit, marked freshness

Fresh fruit on the nose with floral notes of violet, elegant and light with the extraordinary freshness and drinkability the estate aims for in its entry red.

What it pairs with

  • Pizza margherita
    Low tannin and high acidity are what a tomato base needs.
  • Grilled sardines
    A light red at cellar temperature works with oily fish where a heavy one would not.
  • Risi e bisi
    The Veneto rice and pea dish is light enough for this wine's frame.

History

Cà la Bionda has been farmed by the Castellani family at Valgatara in the Marano valley since 1902 and is certified organic. The base Valpolicella is deliberately kept in steel with a short maceration so the violet and fresh fruit of Corvina come through unmasked.

  1. 1902: Cà la Bionda founded at Valgatara in Marano di Valpolicella

Facts

Producer
Cà la Bionda · visiting guide
Grapes
Corvina (70%), Corvinone (20%), Rondinella (5%), Molinara (5%)
Classification
Valpolicella Classico DOC
Oak
About five months, vinified in steel at a maximum of 25 degrees with seven days of maceration
Price
€12-18 at retail
Drinking window
1-5 from vintage
Organic
ORGANIC CERTIFIED

Frequently asked about Cà la Bionda Valpolicella Classico

What does Cà la Bionda Valpolicella Classico taste like?

The estate reports a nose of fresh fruit with floral notes of violet, and calls the wine elegant and light with extraordinary freshness and drinkability.

What grapes are in Cà la Bionda Valpolicella Classico?

Seventy percent Corvina, twenty percent Corvinone and ten percent Rondinella and Molinara.

How is Cà la Bionda Valpolicella Classico made?

Vinified in steel vats at a controlled maximum of 25 degrees Celsius, with about seven days of maceration and roughly five months of ageing.

Tags

corvina corvinone drink young dry high acid light body low tannin molinara mood fruity mood refreshing occasion picnic occasion summer occasion weeknight old world organic pairs with oily fish pairs with pizza pairs with risotto pairs with vegetable forward price everyday rondinella still red value pick

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