Bianco del Casal IGT 2024
The Bianco del Casal IGT 2024 from Ca´ La Bionda is a blend of 50% Garganega and 50% Trebbiano di Soave from the Ravazzol vineyard in the Marano Valley, fermented in oak barrels and aged for ten months on the fine lees.
CHF 45.00
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
The Bianco del Casal IGT 2024 is Ca´ La Bionda's dry white wine from the Marano Valley in Veneto, calm and clearly defined. The nose shows white peach, pear and a touch of citrus, light blossoms, green almonds, wet chalk and fennel herb, framed by fine oak spice and toasted, salted nuts. Cool, precise, with saline tension.
Terroir and origin
The grapes grow on the hilly slopes of Ravazzol, with east to southeast exposure at 150 to 300 metres. The soils are calcareous, clay-silty and strongly marked by rocky skeleton. Nicola Castellani tends the 29 hectares of terraced hillside, where Brogna sheep, an endangered breed native to Veneto, graze between the rows.
Grape variety and vinification
50% Garganega and 50% Trebbiano di Soave, hand-picked exclusively from late August into September. After gentle destemming and pressing, only the mosto fiore, the "flower of the must," ferments in 228-litre oak barrels. The wine is then aged for around ten months on the fine lees, which gives it its creamy texture.
On the palate
Acidity, tannin and phenolics are perfectly balanced. The ageing shows itself as salted popcorn, joined by nutmeg blossom and toasted nuts. The wine flows silkily and without pressure into a mineral, juicy finish with long persistence.
Food pairings
Risotto with green asparagus, baked pikeperch with herb butter, scallops in butter and sage, or mature pecorino.
Special features
The estate, founded in 1902, is run by Alessandro and Nicola Castellani in the fourth generation, organically farmed since 2012. Alessandro is responsible for the cellar and learned his craft under Paolo de Marchi at Isole e Olena in Tuscany; fermentation happens spontaneously with native yeasts. The Castellanis are among the founding members of the winegrowers' association FIVI.
