Five months after the harvest, the Malavoglia Ripasso is refermented in contact with the pomace (skins and seeds) of the Amarone, which infuses the fresh young wine with its structure and its complex, dried grape aromatics. After about 48 hours, the wine is transferred to large, neutral oak barrels, where it ages for 12 months before bottling. In the glass, the wine has a saturated, dark crimson color, nearly black at the center. Brandied amarena cherries, roasted chestnuts, and melted dark chocolate move in and out of the foreground, adding fresh white tobacco, eucalyptus, and chiodini tree mushrooms as the nose evolves in the glass. On the palate, the wine is supple and concentrated, with mouth filling, cherry-almond and dried fruit flavors that echo the nose; everything seasoned with allspice berries and balsam, and framed by smooth round tannins. The limestone minerality and fresh fruit acidity carry the flavors through a long clean finish.
About this wine producer: Ca’ La Bionda was founded in 1902 by Pietro Castellani, Alessandro’s great grandfather, who was a passionate grape grower and winemaker. The east facing hillside vineyards extend over 29 hectares in the commune of Marano di Valpolicella, northwest of Verona, in the heart of the Valpolicella Classico zone. Only traditional varieties, including Corvina Veronese, Corvinone, and Rondinella are grown (there are no international varieties), and the farming is entirely organic. Particular attention and care are given to the delicate process of drying the grapes for the production of the Amarone and the sweet Reciotto.