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Situated
in the commune of Marano di Valpolicella, in the heart of the historic
Valpolicella area, the estate was founded in 1902. It comprises 30 hectares,
20 of which are under vine. Four generations of the Castellani family have
dedicated themselves to the production of high quality wines, from regular
Valpolicella to the most profound Amarone and Recioto. |
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The "Ravazzol" Valpolicella is produced from a blend of 70%
Corvina, 25% Rondinella, and 5% other varieties, among which are counted
Molinara and Dindarella. They come from a favoured vineyard on the slopes of
the hill known as "Ravazzol". The soil is mainly limestone clay,
with considerable amounts of pebbles, rocks and gravel. At an altitude of
200-300 meters above sea level, this well-drained mineral soil produces wines
of great freshness and elegance, and of noted longevity. The vines are
between fifty and seventy years old. The harvest typically begins at the end
of September and continues through the end of October. The wine is fermented in stainless steel tanks at a maximum temperature
of 25 C. It is then aged in large 30 hectolitre oak barrels for one year,
followed by four months in bottle. This wine
is one of the finest examples of traditional Valpolicella. Balsamic notes
mingle with morello cherry aromas. The palate is elegant and refreshing,
ideally suited to accompany meat-based dishes. |
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Valpolicella
"Ravazzol" (Valpolicella Classico Superiore) |
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Amarone "Ravazzol" (Amarone Classico
della Valpolicella) |
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Agricola Ca' La Bionda |
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The "Ravazzol" Amarone is produced from a classic mix of
grapes: 80% Corvina, 10% Corvinone, 10% Rondinella. They come from a favoured
vineyard on the slopes of the hill known as "Ravazzol". The soil is
limestone clay, with considerable amounts of pebbles, rocks and gravel. At an
altitude of 200-300 meters above sea level, this well drained mineral soil
produces wines of great freshness and elegance, and of noted longevity.
Cropping is limited to 5000-6000 kilos per hectare from fifty to seventy year
old vines. The harvest typically begins at the end of September and continues
through the end of October. Select
lots of the finest grapes are set aside on special tables to shrivel and dry,
concentrating the sugars. By the end of January or the beginning of February
the grapes have lost 40% of their weight and are ready to be fermented. A
controlled fermentation in stainless steel at low temperatures of 10-15 C is
followed by ageing in a mix of oak barrique and large oak casks for three
years. The wines are aged at least 8 months in bottle before release. Imposing and magisterial, the wine requires
dishes of some character: braised beef or venison for example, or good
cheese. It is perhaps best appreciated on its own, given its monumental
presence. |