This is the Prince amongst the wines we produce. We’ve been producing Bardo- lino since 2002, and we always wait at least 18 months after the grape harvest before putting it on the market. This allows for the correct re nement pro- cess, rst in steel and afterwards in bottles. Over the years our Bardolino has progressively ensured long life while maintaining and developing it’s original characteristics. This permits us to have 2 or 3 different years on the market simultaneously, giving rise in recent years to vertical Bardolino tasting.
Yields per hectare (ql/ha)90%
|Grapes types||Corvina, Rondinella|
|Soil||Glacial (morainal) , gravelly, calcareous and alluvial|
|Altitude||100 metres above sea level|
|Yields per hectare||90 ql/ha|
|Curing of the Vines||
Special attention paid to caring for the young plants in the months before darkening, the yield is assessed before harvesting. The gra- pes are selected based on their maturation components
Mid September, beginning October;
The grapes are picked by hand and placed
Separate vini cation for each grape variety, hand-picked at phenolic maturity. Fermen- tation at a controlled temperature of 26°C which is followed by a brief maceration. Spontaneous malolactic fermentation.
In stainless steel vats for 15 months and
Colour: intense ruby
Food matching: risottos, meat, tortellini, cheese, dumplings, sh, chestnuts and mushrooms