Amarone della Valpolicella DOCG Ravazzol 2019 Ca' La Bionda

What kind of wine is it

Amarone della Valpolicella Ravazzòl by Ca’ La Bionda is a red wine from Valpolicella Classica made from Corvina, Corvinone, Rondinella, and Molinara grapes. It displays a structured and complex style thanks to maturation in new oak barrels. Fermentation at low temperatures in steel and wood preserves its freshness and elegance, while traditional drying methods provide depth and a remarkable ability to age.

Where does it come from

Ravazzòl originates from the hills of Valpolicella Classica, around 300 meters above sea level. The area boasts a historic winegrowing tradition, with families like Ca’ La Bionda preserving its viticultural identity.

How is it produced

Harvesting continues until the end of October. The selected grapes dry until January. Fermentation takes place at low temperatures in steel and wooden vats, allowing controlled extraction of color and tannins. The wine is aged for 42 months in new oak barrels, followed by further bottle aging, resulting in aromatic complexity and an elegant texture.

Tasting notes

In the glass, it shows an intense ruby red color with garnet highlights. The nose reveals marasca cherry in alcohol, ripe blackberry, and hints of sweet tobacco. On the palate, it is full-bodied and enveloping, with velvety tannins and a long finish, enlivened by returning fruity and spicy notes, well balanced between acidity and roundness.

Food pairings

This Amarone pairs well with red meats such as sliced beef and braised dishes, as well as game like stewed wild boar. Veronese recipes, such as Valpolicella-braised beef and pastissada de caval, highlight its aromatic complexity. Also excellent with long-aged hard cheeses, it is a perfect choice for contemplative sipping.

When to serve it

Thanks to its structure and extended aging, Ravazzòl shows excellent aging potential and reaches full expression after several years. Over time, it develops complex nuances of leather and sweet spices. It is recommended to open the bottle at least one hour before serving to better appreciate its depth and character.