PRODUCTION AREA: Bardolino Classico (municipalities of Garda, Costermano and Bardolino).
GRAPE VARIETIES: Corvina 60%, Rondinella 40%.
VINE TRAINING SYSTEM: Traditional Verona pergola and Guyot.
GRAPE HARVESTING: Grapes picked by hand, starting from mid- September.
PRODUCTION METHOD: Gently pressed, short maceration on skins (12 – 24 hours) then separation of the skins from the must and controlledtemperature fermentation.
AGEING: In steel vats for a short period.
COLOUR: Pink.
BOUQUET: Fresh, delicate, fruity.
FLAVOUR: Delicious, fruity.
ALCOHOL BY VOLUME: 12.5% vol.
SERVING TEMPERATURE: 10 – 12 °C.