Bardolino DOC
The red of the lake, from Guyot-trained Corvina and Rondinella at about 100 metres. Fifteen months in steel and three in bottle: fresh, fragrant, made to drink looking at the water.
In the glass
- Tasting notes
- An expressive ruby colour, with cherry and woodland-berry aromas. Persistent, soft and balanced on the palate.
- Food pairings
- Risotto, meat, tortellini, cheese, ravioli, fish, chestnuts and mushrooms.
Technical data
The vineyard
- Grape varieties
- Corvina, Rondinella
- Soil
- Glacial (morainic), gravelly, calcareous and alluvial soils.
- Altitude
- 100 metres above sea level
- Vine training
- Guyot
- Exposure
- South
- Yield per hectare
- 90 quintals/ha
Vineyard work
Careful canopy management before veraison and yield assessment as harvest approaches. Vineyards and grapes are selected according to ripeness.
The cellar
- Harvest period
- Late September / early October, first selection.
- Ageing
- 15 months in stainless-steel tanks, then 3 months in bottle.
Picking
Hand-picked into small crates.
Winemaking
Each variety is vinified separately at phenolic ripeness. Fermentation at a controlled 26 °C is followed by a short maceration and spontaneous malolactic fermentation. The wines are blended in accordance with the appellation rules.
About this wine
The estate’s flagship wine, produced since 2002. Ageing in steel and bottle supports its development while preserving the character of Corvina and Rondinella: a Bardolino to discover across different vintages.
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