2021Ca’LaBionda‘Malavoglia’ValpolicellaClassicoSuperioreRipasso,Veneto,Italy

<p>Corvina (70%), Corvinone (10%), Rondinella and Molinara (10%)</p><p>Vineyard AreaFrom vines up to 30 years old in various east-facing plots — yields are 8 tons per hectare.</p><p>SoilRich, clay-limestone with a high proportion of fragmented volcanic rock and stone</p><p>Elevation150 and 300 meters</p><p>ExposureEast</p><p>Vine Training MethodPergola</p><p>VinificationGrapes are picked by hand and then fermented in stainless steel. “Ripasso” is an old technique involving the re-fermenting of Valpolicella wine on the pressed skins of Amarone and Recioto wines. The fermented skins, rich in color, aroma and sugar cause a second fermentation in the Valpolicella wine.</p><p>MaturationApproximately 18 months in 2000- and 3000-liter oak barrels</p>