Ca' La Bionda Vigneti di Ravazzol Amarone della Valpolicella Classico DOCG, Veneto, Italy

比昂達(dá)酒莊拉瓦佐園阿瑪羅尼經(jīng)典紅葡萄酒

點(diǎn)擊次數(shù)：5792

The 2013 Amarone della Valpolicella Classico Vigneti di Ravazzól shows tightness and elegance despite the general opulence and richness of this wine. Ca' la Bionda uses a blend of 70% Corvina, 20% Corvinone and 10% Rondinella and Molinara to make its Amarone. It also employs a slightly reduced appassimento with 90 days of air-drying. You feel these results thanks to the dark and intense primary fruit that appears with more freshness here. However, the wine also gracefully demonstrates its age, thanks to elegantly mature aromas of spice, tar, leather and powdered licorice. The vines are planted in limestone soils on southeast-facing terraces. Some 13,330 bottles were released.

The 2011 Amarone della Valpolicella Classico Vigneti di Ravazzól offers a classic interpretation of air-dried red grapes (appassimento) from Northeast Italy. Despite the obvious opulence and voluptuousness you should expect from Amarone, this wine is slightly more streamlined and focused next to its peers. It offers its own unique elegance. Sweet fruit flavors segue to dark Christmas spice, barbecue smoke and Spanish cedar. You will appreciate the more tempered personality of this blended red (70% Corvina, 20% Corvinone and 10% Rondinella).

Alessandro Castellani's 2010 Amarone della Valpolicella Classico Vigneti di Ravazzól is a dark and rich red wine with brooding aromas of smoke, dark fruit, barbecue sauce, mesquite and teriyaki. The blend is 70% Corvina, 20% Corvinone, 9% Rondinella and 1% Molinara. This Amarone Classico offers a chewy note of sweet cherry fruit on the close. It's absolutely decadent.

The 2008 Amarone della Valpolicella Classico Vigneti di Ravazzol is a beautiful assembly of 70% Corvina, 20% Corvinone, 9% Rondinella and 1% Molinara that mirrors the mix of grapes planted in this steeply terraced hillside vineyard. At this relatively young stage in the wine’s life, it shows pristine tones of blackberry, dark chocolate, spice, red apple and mesquite wood. The close is polished and long, thanks to 30 months of aging in botte and the use of native yeasts in fermentation. Drink 2014-2024. Ca’ La Bionda was founded in 1902 and includes 29 hectares of vineyard planted between 150 and 300 meters above sea level. They also own seven hectares of the Ravazzol cru with volcanic soils and 70-year-old vines. It is considered among the best in the area. One of the things that fascinates me most about this estate is the hard work completed to restore the ancient stone walls (marogne in local dialect) that are especially prevalent in the Marano di Valpolicella area. From a distant perspective, the marogne form beautifully linear illusions and textured patterns that crisscross the faces of the hills. Sometimes they are built with small boulders and other times, with flat tiles. No mortar is ever used and the walls are miraculously hearty and long lasting. They do require meticulous upkeep and Pietro Castellani of Ca’ La Bionda has implemented a strict dry wall protection protocol since 1990. Starting in 2014, the vineyard will be certified organic. Importer: Ideal Wine & Spirits, www.idealwine.us