Italo Cescon
Chardonnay
Classification:Veneto IGT
Variety: 100%
ChardonnaySoil: Gravely
Harvesting: Grapes in perfectly healthy state are harvested manuallythe lastweek of Augustduringthe coolest hours of the day.
Wine Process: Cold maceration for 20 hours. Soft pressing and first pressing mustof 50%.Controlled temperature fermentation for 20 days.
Aging: Sur lie in stainless steel tanks for 4 months.
Refinement in bottle: 3 months
Alcohol level: 12% Vol.
Characteristics Color: Bright, intense, persistent golden yellow.
Aroma: Typicallyfruity with notes of peach, apple, and more complexovertones of exotic fruit and hazelnut.
Taste: Dry, rich, opulent, pleasingly fresh-tasting and buttery, with goodtexture and good length and harmony. A long and velvety flavor.
Serve with: Salmon risotto, swordfish with olives, grilled scampi,andsoftcheeses.
Pinot Noir
Pinot nero, also known as Pinot noir, is one of the most difficult red-berried grapes to grow and vinify, as it requires particular climatic conditions in order to best express itself in the vineyard, but is capable of producing wines of great class and elegance. It has a red colour that is never too pronounced and a characteristic scent of small red fruits.
The Pinot Noir Veneto “Il Tralcetto” is found in the clayey and medium-textured soils of our vineyards of Basalghelle and Fontanelle, with the ideal microclimate for its ripening, revealing itself as fine and elegant, savoury and full-bodied.
Valpolicella Ripasso
The vineyards are located on the east facing hills around Marano at an altitude varying between 150 and 300 meters above sea level. The vine age varies from 3 to 30 years, yields are limited to 8 tonnes per hectare.
Cà la Bionda Valpolicella Ripasso is a faithful expression of the traditional style of this wine : the wine shows all the qualities of a great Italian red wine, freshness and elegance with good body and structure. This wine is completely dry in the true Ca la Bionda style.
Winemaking: SOIL: The soil is mainly clay – limestone with a significant presence of fragmented rocks and stones. This soil type contributes freshness and elegance to the wines, qualities that are essential for producing age worthy wines.
VINTAGE: Harvest generally begins in the last week of September and continues to the end of October.
VINIFICATION AND AGEING: “Ripasso” is an age old technique which involves re-fermenting Valpolicella wine on the pressed skins of Amarone. This technique reflects the traditional peasant values of “no waste” – in this case the pressings, with their rich color, plentiful aroma and unfermented sugars, obtained from the making of both Recioto and Amarone, are re-used to create a second fermentation in the Valpolicella wine, improving the wine’s quality. Following fermentation the wine is aged in 3000 liter wooden vats for approximately 18 months.
Organoleptic Characteristics Colour: Intense ruby.
Nose and flavour: Elegant and intense, of ripe red fruits, black cherries, dried red fruits and sweet spices. Full-bodied, intense, structured and smooth, with an elegant freshness and velvety tannins Suggestions
Serving Temperature and Food Matching Serving temperature: 18-20°C.
Recommended with: Beef, Veal, Game.