Full-bodied, nervous, sanguine. The red face of Garda wine making, which accompanies both the meal and the aperitif, with its varieties and ageing processes.
Bardolino is produced from the Corvina, Corvinone, Rondinella and Molinara grape varieties, the same varieties as those of theValpolicella whose denominations border on and partly overlap that of Bardolino. The proximity of Lake Garda is such that it produces significant climatic changes in the surrounding areas, which also have a decisive effect on the vegetation of the area. The presence of the lake mitigates the harshness of the weather in both winter and summer, creating a buffer zone with a more temperate, almost coastal climate. The presence of palm trees, cypresses and olive groves around the lake shores is testimony to this.
As a result, the winesthat are produced in the Bardolino area, especially in the classic zone, whilst having the same basic characteristics as Valpolicella, are easier and lighterwhile retaining the same elegance. The fruity notes in Bardolino are more evident and the tannin levels are much reduced. The food paired with Bardolino is therefore less structured and corpulent. First courses, including meat dishes (baked lasagne, pasta with meat sauce), risotto, and red but also white meat dishes, such as baked rabbit.
The rosé version of Bardolino, Bardolino Chiaretto DOC, deserves a special mention. This wine has recently enjoyed considerable commercial success, partly as a result of the return to fashion of rosé winesin general. Until a few years ago (before 2014), Bardolino Chiaretto was characterised by its deep pink colour, which tended to fade a few months after bottling, and its light consistency, which had nothing to do with the original grape varieties’ potential.