Bardolino

Bardolino (Bardolino) – a light dry red wine produced on the Eastern shore of lake Garda in the Veneto region (Italy). DOC status received in 1968.

Like its more famous neighbor Valpolicella, Bardolino wine is made from blend of Corvina and Rondinella. The first is 35-65% of any Bardolino, giving structure, density and flavors of cherry.

Rondinella is responsible for the characteristic of these wines with fresh herbaceous bouquet.

In addition to these two varieties are allowed to add up to 20% Molinara. Or, the same 20% can be made up of varieties of Barbera, Sangiovese, Marzemino, Merlot and Cabernet Sauvignon. This assumption has been made changes in the regulations of the DOCG Bardolino DOC and Bardolino Superiore.

Although Corvina is universally recognized as the best variety for Bardolino, and in General the wines of the Western part of Veneto, in the 1970-80s gg its dominance was challenged from the varieties Rondinella, capable to give rich harvests. Fortunately, the advantages of Corvina remained in high esteem, and he continues to provide rich color and good “body” to the wines of Bardolino.

Bardolino, and Valpolicella, were often the object of comparison with French wines of Beaujolais, especially when, in 1987, was presented a fresh style of young wine Bardolino Novello, as the obvious answer is the concept of Beaujolais Nouveau. Many other Italian DENOMINAZIONE followed this fashion and began to produce their wines novello.

The vineyards of Bardolino is located on the Eastern side of lake Garda, at the bottom of the Alpine foothills stretching to the Trentino-Alto Adige. The climate here is obviously cool. The breeze from the lake and cold air from the mountains blow in the territory to the West and North respectively.

The area of production of Bardolino wine

At the same time, the lake is slightly smooths the temperature changes, and its surface reflects the rays of the Northern Italian sun back to the slopes of the Alpine foothills, helping the higher located vineyards to reach full phenolic ripeness.

This combination of cool temperatures and bright sunshine and is responsible for the formation of the bright fruit character of the wine Bardolino.

As in the case of Chianti and Valpolicella, allowed the wine production area of Bardolino has been significantly expanded in the period of 1960-1970

But the consequences here were not as obvious as for Valpolicella, where the soil is more homogeneous, and more important, the exposition of the vineyard. Bardolino the key point was the fact that in the South the soil is generally more fertile than in the North, which means higher yields and a corresponding decrease in quality.

Wine produced in the traditional, historical part of the region of the same name near the lakeside town of Bardolino is marked as Bardolino Classico.

A little more powerful and strong wine Bardolino Superiore received the DOCG status in 2001.