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valpolicella classico

VALPOLICELLA CLASSICO

GRAPE VARIETIES: 80 % Corvina e Corvinone, 20% Rondinella 5% other indigenous varieties among which Molinara.
EGION OF ORIGIN:
The historically “classic” zone of the Valpolicella.
SOIL:
The soil in this vineyard is prevalently clay-limestone with a high proportion of rock and stone.
VINEYARDS:
The vineyards are on a hillside facing east at an altitude that varies between 150 and 300 meters above sea-level.
VINTAGE:
Vintage begins during the last ten days of September and generally continues until the end of October.
FERMENTATION AND AGEING:
This Valpolicella is fermented in stainless steel tanks at a maximum temperature of 25°C. Following fermentation the wine is left to rest on its skins for a period of 10 days. A further ageing period of three months follows before the wine is bottled and released commercially.
TASTING NOTES AND FOOD ACCOMPANIMENTS:
The wine opens with a nose of fresh red fruits and floral notes that recall violets. Elegant and light, this wine is all about freshness and easy drinking, a wine to drink everyday in good company and with a wide variety of Italian style foods from pasta to roast meats.


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Agricola La Bionda S.S.
Via Bionda 4 - 37020 - Valgatara di Marano Valpolicella (VR)
Tel. +39 045 6801198 - Fax. 045 9587131 info@calabionda.it