Ravazzol Amarone della Valpolicella Classico DOCG 2016 1500ml Magnum

Wine Description for Ravazzol Amarone della Valpolicella Classico DOCG 2016 1500ml Magnum by Ca´ La Bionda

Character

The Ravazzol Amarone from Ca‘ La Bionda embodies the concentrated essence of Valpolicella Classico. As a magnum bottling, this 2016 benefits from the slower, more harmonious maturation that larger formats favour. At 16% alcohol, it displays the typical opulence of an Amarone, whilst retaining the elegance that characterises biodynamically-managed family estates like Ca‘ La Bionda. This is not a loud wine, but rather one that combines depth and substance with Venetian finesse.

Terroir & Origin

Ca‘ La Bionda manages vineyards in the hills east of Verona, in the heart of the Classico zone. Soils composed of limestone and volcanic rock impart mineral tension and structure to the wines. The microclimate of Valpolicella, shaped by the cooling winds of Lake Garda and the warm influences of the Po Valley, creates ideal conditions for the slow drying of grapes – the Appassimento process that defines Amarone. The 2016 vintage is considered well-balanced, with good acidity structure despite the concentration.

Grape Variety & Vinification

The classic triumvirate of Corvina, Corvinone and Rondinella forms the backbone of this Amarone. Corvina contributes cherry fruit and elegance, Corvinone brings structure and tannin framework, whilst Rondinella adds colour and spice. After harvest, the grapes are traditionally dried on wooden racks or straw mats for several months, during which they lose up to 40% of their water content. The resulting concentration of aromas, sugars and extractive compounds is refined through extended maceration times and ageing in large wooden casks – a process demanding patience and a deft touch.

Food Pairing Suggestions

This Amarone calls for hearty, intense dishes: braised beef, game ragù or ossobuco alla milanese are classic companions. It also harmonises beautifully with aged hard cheeses such as Parmigiano Reggiano or Pecorino. The subtle residual sweetness makes it an intriguing partner for dark chocolate or nut pastries.