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The Valpolicella Ripasso Malavoglia is a cuvée of 70% Corvina, 20% Corvinone and joint 10% Rondinella and Molinara. The grapes for this come from the classic heartland of Valpolicella. There, the soils are mainly calcareous-loamy, with tufa and stony-skeletal soils that give the wines great freshness, elegance and longevity. The vineyards are located in the hills at an altitude of between 150 and 300 metres above sea level and have an east/south-east orientation. The grape harvest usually begins in the last ten days of August and lasts until the end of September.
“Ripasso” ist eine uralte Technik, bei der der Valpolicella-Wein auf den gepressten Schalen der Amarone- und Recioto-Weine erneut vergoren wird. Die vergorenen Schalen sind reich an Farbe, Aroma und Zucker und starten so eine zweite Gärung des Valpolicellas. Nach der Gärung wird der Wein in 2000 und 3000 Liter großen Eichenfässern für 18 Monate lang ausgebaut.
Colour
Dark, powerful ruby red.
Nose
With intense brilliance, the wine shines in the goblet and exudes its intense perfume of pickled griottines, small sour cherries, sour cherries and fruity tart wild berries such as cranberries and elderberries. Elegant and transparent, its aromas unfold layer by layer, followed by spicy notes of spicebox, sandalwood, white pepper with its citrus overtones and black cardamom. Tart notes of green walnuts as well as toasty hazelnut shells give it contour, format and attitude.
Mouth
On the nose, the 2020 Malavoglia Ripasso Valpolicella Classico Superiore from Ca la Bionda shows its aristocratic side. The tannin is transparent and silky, tightly woven, taut and close-meshed, yet filigree. Aromatically, it supports the tart accents of the cherry fruit and ties in with the light core tone, which gives it additional drinking fluency. This enormous delicacy is fuelled by the fine acidity, which acts like a prompter in the background, but is indispensable for the overall spectacle. A delicate Ripasso, dancing with great lightness and perspective.
Food recommendations from Sebastian Bordthäuser
- Ricotta sage tortelloni with dried bay cherries in butter sauce
- Eel braised in red wine
- Braised hare from the oven with mushrooms and cabbage
Profile
| Allergens | Contains sulfur |
|---|---|
| Colour | |
| Winemaker | Cà la Bionda |
| Country | Italy |
| Region | Veneto |
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | 14% Vol. |
| Residual sugar | |
| Drinking temperature | 16° |
| Manufacturer | Azienda Agricola Cà La Bionda, Via Bionda 4, 37020 Marando di Valpolicella-Verona / Italy, organic certificate: IT BIO 004 |
