The vinification process of Bardolino begins by crushing the grapes that are used to make the wine, i.e. Corvina-Rondinella and Molinara. After crushing, the grapes undergo maceration with their skins at a temperature of 22-26°C for 10-12 days. At the end of this stage, which also includes alcoholic fermentation, the wine is separated from the skins and conserved in steel containers. It is then matured and aged in the bottle.
Light ruby-red in colour, sometimes tending towards cherry red and darkening to garnet with age. Graceful, slightly vinous aroma reminiscent of the flowers of Lake Garda. Crisp, tangy, slightly bitter taste.
FOOD AND WINE PAIRING
Best enjoyed with meat&vegetables first courses, spicy soups and pastas, cold cuts and matured cheese.
ALCOHOL CONTENT % VOL