2018 Ca La Bionda “Ravazzòl” Amarone della Valpolicella Classico, Veneto, Italy Okro's 'Sister's Spontaneous fermentation and aging for

Spontaneous fermentation and aging for 13 months in 600

Sourced from the San Luigi cru vineyards in the municipality of Dogliani

layering citrus and white-flower lift over a chalky

Pajaro (Santa Cruz Mountains AVA)

Since then

2018 Ca La Bionda “Ravazzòl” Amarone della Valpolicella Classico, Veneto, Italy Okro's 'Sister's Spontaneous fermentation and aging forGRAPE VARIETIES 70% Corvina, 20% Corvinone, 10% Rondinella e Molinara. REGION OF ORIGIN The historically classic zone of the Valpolicella. SOILThe soil is mainly calcareous loamy, tuff, with a good presence of skeleton (stones, rocks). This type of soil gives the wines great freshness and elegance, essential characteristics for long lived wines VINEYARDS The vineyards are located in a hilly position, at a variable altitude ranging from 150 to 300