Bardolino, Veneto (Northeastern Italy)
Corvina, Rondinella and Molinara
VINIFICATION AND AGEING
The must macerates with the skins for about a week in stainless steel vinifi ers at a controlled temperature of about 28-30° C. Once the traditional fermentation is completed, the wine undergoes also the malolactic fermentation, in order to lower its total acidity. Finally the wine ages for some months in Slovenian oak casks of large capacities (60 Hl).
Brilliant and vivid ruby red with purple hues.
Very intense with fl oral and fruity notes of dried red fl owers and cherries.
Dry, medium bodied, with light tannins and a very fresh and fruity aftertaste.
To be served between 16 and 18° C. (62-68°F).
An ideal companion for tasty appetizers, pasta dressed with tomato sauce, grilled white meats and slightly aged cheeses.