PRODUCTION AREA: Bardolino - Lago di Garda GRAPE VARIETY: Corvina, Rondinella, Molinara, Sangiovese HECTARES OF VINEYARD: 2 ha YIELD PER HECTARE: 70 hl PRODUCTION PER VINEYARD: 110 q.li/ha VINE BREEDING: Guyot and Pergola trentina TERROIR: Morainal and clay soil WINEMAKING: Still Rosè Wine HARVEST AND PRODUCTION: Usually, the harvest starts during the second week of September. It is ma-de by hand and, after the grape pressing, the vinification process begins. In a first phase, the must is kept in contact with the skins for 12 hous (pellicular cryomaceration) to obtain a partial release of red colour and tannins, both tipical characteristics of the grapes that we use to produce Bardolino Chiaretto Wine.
Thereafter, we start with the draining and we separe the must by the skins. Later the fermentation starts with a controlled temperature.
Finally, the Wine remains 4 months in steel tanks and it finishes its aging with 1 month in glass. MATURATION AND AGING: 4 months in steel tanks (80-100 hl).
Aging in glass for one month. GLASS: Tulipano Glass - Glass for fresh, perfumed and young white wine. BOTTLE: Borgognotta Bottle CORK: Cork SUGAR RESIDUAL: 8 gr/lt ALCOHOL: 12% TOTAL ACIDITY: 5,80 gr\lt VINEYARD EXPOSURE: South
VISUAL AND ORGANOLEPTIC ANALYSIS: Brilliant rose Wine enhanced by delicate red fruits scents and floral perfu-mes. FOOD PAIRING: Ideal for all the occasions, with tipical appetizers as cold cuts, risotto and seafood dishes. DECANTER: No STORAGE: 24 months SERVICE TEMPERATURE: 10-12 degrees