A cuvée of 70 % Corvina, 20 % Corvinone and 10 % Rondinella and Molinara. The vineyards are located in the Classico zone at an altitude of 200 to 300 meters in the Vigneti di Ravazzol. The 50 to 70 year old vines face east and are rooted in a soil of clay and limestone with high mineral components. The grapes for this Amarone della Valpolicella are dried from harvest until February of the following year, during which they lose around 40 % of their liquid. The wine is then fermented in stainless steel and aged for 36 months in 3000-litre barrels and aged in bottle for a further eight months.
intense, dense ruby red
Already the 2013 Amarone Classico is an exceptionally charming and elegant representative of its genre. But the Vigneti di Ravazzol shows what comes out when the intensive vineyard work of the Castellani meets a cru site. This Amarone is of an impressive intensity and depth, opulence and density, without being heavy. Rather, the transparency in which this wine shows itself is inspiring. This is evident not only in the colour, but also in the fanning out of aromatic components such as dried cherries, dried figs, plums and undergrowth, but also in a sweet, juicy ripe intensity that forms the core of the whole. All this is rounded off with notes of cinnamon, liquorice and dark tobacco.
As rich and complex the nose is, as dense and powerful the palate shows. Here, the dark tobacco is even more present, and one also thinks to have a little charcoal with it, so dark and smoky does the Amarone appear. Then, however, a certain berry sweetness spreads out, and this although the wine seems exceptionally dry overall. All that has already been perceived in the aroma gradually comes back the dried or dried fruit, the undergrowth, the earthy tones but are balanced by a ripe, fine-grained tannin and a brilliant acidity. The wine is still bloody young by its standards and needs a big decanter. But one wants to drink it - to be honest - already now.
Food recommendations by Christoph Raffelt
- Wine, Parmigiano reggiano, Ubriaco all'Amarone, Gorgonzola and pasta (vegetarian)
(Cheese, Blue cheese, Old hard cheese, Pasta, Vegetarian dishes)
- Slow braised leg of lamb with cinnamon, plums and cumin
(meat, lamb, milk kid, stone fruit)
- Pigeon breast lacquered with five spices and honey with figs and mashed potatoes
(poultry, pigeon, potato, tropical fruit)
Azienda Agricola Cà La Bionda, Via Bionda 4, 37020 Marando di Valpolicella-Verona / Italy