PRODUCTION AREA: Bardolino Classico (municipalities of Garda, Costermano and Bardolino).
GRAPE VARIETIES: Corvina 60%, Rondinella 40%.
VINE TRAINING METHOD: Traditional Verona pergola and Guyot.
GRAPE HARVESTING: By hand, end September start October.
PRODUCTION METHOD: Traditional vinification on skins for approximately 10 days.
AGEING: In steel tanks for a short period.
COLOUR: Bright ruby red.
BOUQUET: Delicate, fruity, slightly spicy.
FLAVOUR: Pleasant, harmonious.
ALCOHOL BY VOLUME: 12.5% vol.
SERVING TEMPERATURE: 15 – 16 °C.
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