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Cà la Bionda
Built like a rugby player, thinks like a philosopher – that's how connoisseurs describe Alessandro Castellani, who runs the winery Cà la Bionda in the fourth generation together with his brother Nicola. Whilst Alessandro is responsible for the wines in the cellar, Nicola oversees the 29 hectares of terraced hillside vineyards in the Marano Valley. Their vision: Valpolicella as the Burgundy of Italy – with wines that prioritise elegance over power. Since 2012, the winery, founded in 1902, has been operating organically, and as FIVI co-founder, the Castellanis stand for independent winemaking craft.
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Ravazzol Amarone della Valpolicella Classico DOCG 2016 1500ml Magnum
128,11 €Incl. VAT where applicable -
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Valpolicella Classico Superiore DOC Casal Vegri Decannale 2008 1500ml Magnum
87,45 €Incl. VAT where applicable
More about Cà la Bionda
Burgundy in the Heart of Valpolicella
Alessandro Castellani learned his craft from Paolo de Marchi at Isole e Olena in Tuscany. What he understood there: great wines are not created through concentration alone, but through balance. This insight shapes every wine from Cà la Bionda. For Alessandro, Corvina is a wild Pinot Noir – a grape variety with complex herbal notes that one must not tame, but understand. Together with Corvinone, Rondinella and the rare Molinara, it forms the foundation of all wines.
Terraces Between 150 and 300 Metres
The vineyards stretch across steep slopes with east-southeast exposure – perfect for slow, even ripening. The soil of clay and limestone gives the wines their characteristic minerality and elegance. At the heart lies the single vineyard site Ravazzol, whose 50 to 70-year-old vines produce some of the region's finest Amarone. The Ravazzol Amarone 2019 was awarded the prestigious Tre Bicchieri by Gambero Rosso.
Sheep Instead of Herbicides
Between the vine rows graze native Brogna sheep, an endangered breed from the Veneto. They keep the grass short and fertilise naturally. In 1974, Guido Fidora was the first in Northern Italy to convert to organic farming – without books, without regulations, only with intuition. Fidora helped write the first organic guidelines, according to which the Castellanis tend their vines fifty years later: spontaneous fermentation with native yeasts, large oak barrels instead of barriques, traditional methods that preserve the character of the terroir.
Less Amarone, More Substance
As one of the few estates, Cà la Bionda has deliberately reduced Amarone production. Today the brothers dedicate entire vineyard parcels to producing first-class Valpolicella Classico – such as the Valpolicella Classico 2024, which proves that elegance does not require power. The Amarone Classico 2019 matures for at least 36 months in large wooden barrels into a multi-layered wine with aromas of dried cherries, dark chocolate and fine spice notes. Wines that embody Alessandro's vision: freshness and elegance instead of power and alcohol.