| We first met young Alessandro Castellani, while he was performing his ""field work internship"" for Ϯology school, at Isole e Olena in Tuscany. Since then, he and younger brother Nicola (an agronomy major) have reinvigorated papa Pietro's Ca' La Bionda winery in the Veneto's Valpolicella Classico zone, just northwest of Verona. The Castellanis tend three adjacent vineyard plots on slopes of the prime Marano Valley planted to Corvina, Corvinone (a related clone), and Rondinella. Corvina, the soul of Valpolicella, yields a spicy, berry fruited wine of medium tannins. Rondinella is the local ""salt and pepper"" grape. The subtle differences in the makeup of the plots and age of the vines afford winemaker Alessandro the opportunity to make 3 expressive Valpolicelle as well as the famed robust type called Amarone and a semi-sweet Recioto version which is seldom seen in the States.