Cà la Bionda
Cà la Bionda farms 29 hectares of terraced hillside vineyards in the Marano Valley, in the heart of Valpolicella Classico. Alessandro and Nicola Castellani run the estate, founded in 1902, as the fourth generation, Nicola overseeing the vineyards, Alessandro the cellar. They have farmed organically since 2012; Corvina, Corvinone, Rondinella and Molinara grow on clay-limestone soil that gives the wines freshness. The brothers have deliberately scaled back Amarone production, dedicating entire parcels to Valpolicella Classico. In the cellar, the wines ferment spontaneously with their own yeasts and age in large oak casks. As co-founders of FIVI, the Castellanis stand for independent winegrowing craft.
Marano and Fumane, fourth generation
Cà la Bionda lies in the Marano Valley, at the heart of Valpolicella Classico, and has belonged to the Castellani family since its founding in 1902. Alessandro and Nicola Castellani run it as the fourth generation, splitting responsibilities: Nicola oversees the 29 hectares of terraced hillside vineyards, Alessandro the cellar and the wines. The grapes for the Amarone della Valpolicella Classico come from the historic Marano and Fumane zones and grow on limestone.
The Ravazzol cru
The vineyards lie at varying elevations between 150 and 300 metres and face east and southeast, allowing the grapes to ripen slowly. The soil consists mainly of clay-limestone, rich in calcium and with a substantial proportion of rock. At the heart of the vineyards lies the Ravazzol cru, with vines aged 50 to 70 years, which yields the Ravazzol Amarone della Valpolicella Classico, awarded Tre Bicchieri by Gambero Rosso. In the best years, when summer stays free of extremes and autumn turns out dry, Corvinone vines at Ravazzol are selected for a bottling of their own. This Corvinone IGT ferments in direct contact with the stems.
Organic farming and ageing in large wood
Cà la Bionda has farmed organically since 2012. Brogna sheep, an endangered breed from the Veneto, graze between the vine rows, keeping the grass short and fertilising the soil. The Amarone della Valpolicella Classico ages for at least 36 months in large wood and shows dried cherry, dark chocolate and spice notes. The Recioto "Le Tordare", made from Corvina, Corvinone and Rondinella, dries until the end of February in small wooden crates, until reaching 120 to 140 grams of residual sugar; fermentation in steel tank is followed by twenty days of skin contact and 24 months in barrique.
The primacy of Valpolicella Classico
Alessandro and Nicola Castellani have deliberately scaled back Amarone production, dedicating entire vineyard parcels to Valpolicella Classico. For the Casal Vegri, the vineyard's best fruit goes into this Valpolicella, which after fermentation ages for ten years in large oak casks. The range also includes a Corvina IGT and the white Bianco del Casal, made from Trebbiano and Garganega.