Ca' la Bionda is located in the commune of Marano di Valpolicella in the heart of the Classico zone of Valpolicella. Founded by Pietro Castellani in 1902, the estate is comprised of over 29 hectares of vineyards that range from the old-vine, pergola-trained parcels carved into hillside terraces from which Alessandro makes the savory and powerful Amarone and Ripasso wines to the guyot-trained parcels of the flagship vineyard, CasalVegri. All of Ca' la Bionda’s vines are rooted in limestone-rich soils that bring out a chalky minerality in their Corvina-based wines, unlike almost any other producer in the region. Practicing organic farming for a generation (certified for 7 years), Alessandro and his brother Nicola — their family’s fourth generation — have carefully selected the best of their own vines to propagate as they plant new sites.

Ca' La Bionda's Malavoglia Valpolicella Ripasso is made from 70% Corvina, 20% Corvinone, and 10% Rondinella. The wine is fermented for 15 days in 5,000 liter oak vats in contact with the skins of the Amarone and Recioto grapes and matured for 12 months in 3,000 liter oak vats. The wine is full bodied, complex and textured with freshness and elegance.