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|Valpolicella Ripasso DOC
|Corvina, Corvinone, Rondinella, Molinara
|Certified Organic, Vegan
Ca' la Bionda has been practicing organic viticulture and winemaking since 2000. The process of obtaining official certification began in 2012, with the 2016 vintage as the first to bear the ‘Certified Organic’ label. The estate is doing some incredible work to take their organic farming far above the required minimum that is needed for certification. From the winery: “In our biodiversity project we grow native-breed sheep ‘Brogna of Lessinia mountain’ to keep the vines clean from the weeds and by the way to fertilize the soil naturally. We cultivate cover, secondary, crops between vine rows in our vineyards which we then plough back into the vineyard soil. This provides the soil with nitrogen, carbon and other micro elements which contribute to vine health and ultimately better quality grapes. To remain faithful to our organic and environmentally sustainable approach to viticulture we only use wild yeasts in our ferments and use minimal sulphur dioxide, no more than a quarter of what is permitted in conventional wine-making. The grapes harvested from vine rows bordering vineyards that are not ours are sold off in order to be sure that any contamination from sprays used by our neighbours will not pollute our own grapes.” This classic Valpolicella Ripasso is 70% corvina, 20% corvinone, and 10% rondinella and molinara, grown on clay-limestone soils that lend freshness and elegance to the wines. The ‘ripasso’ technique is an old traditional method that involves re-fermenting Valpolicella wine on the pressed skins left over from producing Amarone. This second fermentation, followed by 18 months of aging in 3000L wooden vats, produces a wine of increased depth and richness, with floral and herbal notes followed closely by preserved fruit and spice. The palate remains fresh and juicy, with balanced acidity and firm tannins on a long, elegant finish. Certified organic, vegan.