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Vini Amarone e Recioto |
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Vini Valpolicella |
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Vini IGT |
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Vini Classici Veronesi |
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Linea Fabriseria |
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Grappe |
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Olii |
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Bardolino classico superiore doc
This wine is produced with the same grape varieties as are used in Valpolicella wine, grown in vineyards in the Classic Bardolino zone near to Lake Garda.
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Vineyard notes
| Soil |
Loose limestone terrain |
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| Vine density |
2500 vines/hectare |
| Vineyard age |
25 years |
| Cultivation |
Trent small bower |
| Pruning |
14-18 buds/plant |
| Production |
10000 kg/hectare |
| Grape varieties |
30% Corvina - 30% Corvinone - 30% Rondinella - 10% Molinara, Rossignola, Oseleta, Negrara, Dindarella |
Winemaking technique
The grapes are harvested by hand at the start of October. Alcoholic fermentation takes place simultaneous with a short eight-day steeping period at a temperature of 28-30°C.
3 pumpings over are performed each day during the first three days of fermentation. Each pumping over calls for moving one third of the volume of the must. This favors steeping of the skins and release of more coloring substances and extract to the wine. The cap of marc is kept submerged during the last 5 days of fermentation.
After fermentation the wine ages 1 year in Slavonia oak barrels (5000 liter capacity). Malolactic fermentation takes place during this period. The wine is bottled after it achieves chemical and biological stability.
It is refined in the bottle for several months and then marketed.
Description of the wine
| Color |
Strong ruby red. Clear and transparent. |
| Bouquet |
Fresh with notes of cherry amalgamated with notes of wood. |
| Flavor |
Good body and structure. The after-taste confirms the notes in the bouquet. A pleasing and elegant Bardolino. |
Can be preserved for 3/4 years.
Combinations: an all-dinner wine.
Serve at 15°C
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