Limestone soils, sloped vineyards, lots of TLC here. Superior quality, from one of the region's few small, traditional growers. The ripasso technique involves re-fermenting Valpolicella on the skins of Amarone and other recioto wines, giving an extra measure of depth and intensity. The magic of Cá La Bionda's rendition is that the wine remains well-balanced and fresh after this enrichment. We find this to be a better accompaniment to meat and game main courses than Amarone, whose sweetness is more suited to cheeses or after-dinner enjoyment.