Bardolino is a red wine produced in the province of Verona, with a Controlled Designation of Origin since 1968. The soil is predominantly of morainic nature and partially fluvio-glacial. The soil of the morainic hills on the Verona side of Lake Garda (the Bardolino production area) has a particular viticultural aptitude. The mild climate, with mild winters and temperate summers, is a determining factor in the positive characterization of the grapes and the resulting wine. Bardolino is a wine that originates from a blend of different grape varieties, of which the main one must be CORVINA VERONESE, accounting for a variable proportion between 35% and 65%. Also essential are Rondinella grapes (from 10% to 40%), Molinara (from 10% to 20%), and Negrara (up to 10%).
Versatile, vibrant and juicy, Bardolino is like an old friend that can adapt to various situations; it is always dependable, but can also give a meal a welcome light-hearted mood.
GRAPE VARIETY: Corvina 70% - Rondinella 20% Other varieties (Molinara, Sangiovese) 10%.
PRODUCTION AREA: Caprino Veronese
VINE PROTECTION METHODS: Integrated pest management; controlled environmental impact.
PRODUCTION METHOD: Soft pressing of the grapes and careful selection of the freerun juice. Alcoholic fermentation at a controlled temperature of 12°C for around 20 days, followed by cooling of the wine to 5°-8°C.
HARVEST TIME: Second half of September
MATURATION PROCESS: Maturation in temperature-controlled stainless steel tanks. Natural tartaric stabilisation.
TASTING NOTES: A brilliant “old rose” hue. Pink flowers and small red fruits (wild strawberries and redcurrants), as well as citrusy notes of pink grapefruit. Hints of iodine and of aromatic herbs. Refreshing and tangy, with an appealing citrusy finish.
GASTRONOMIC PAIRINGS: Hors d’oeuvres, fish dishes, white meats and soft cheeses.
SERVING TEMPERATURE: 10 - 12 °C
RESIDUAL SUGAR: - gr/l
TOTAL ACIDITY: - g/l
ABV: 13.5%
ALLERGEN INFO: Contains Sulphitte and no other allergens
