Bardolino Chiaretto doc classico Villabella

Type of soil: clayey, of morainic origin Grapes: Corvina 50%, Rondinella 30%, Molinara 20% Training system: Guyot Yield per hectare: 11,000 kilos Harvest period:end of September – beginning of October Vinification: traditionally, Chiaretto is obtained by cold maceration of the must on the skins for a single night. The skins contain the grapes’ natural colouring matter, which is thus yielded into the wine to just a limited degree. Fermentation takes place at controlled temperatures of between 18° and 20°C in order to enhance the REMOVED of the wine’s fruity and floral aromas Maturation:the wine is bottled whilst still young, and should preferably be drunk within a year of the vintage Number of bottles produced: 30.000 TASTING NOTE Colour: a bright cherry-red Nose: delicate scents of berry fruits (raspberries and redcurrants) and wild flowers, accompanied by faint, refreshing hints of chlorophyll and extremely subtle spicy tones Flavour: on the palate, the Chiaretto gives full rein to its juicy, red berry-like sensations, combined with a mouth-tingling youthful freshness Serving suggestions: an extremely versatile wine, it goes perfectly with typical summer foods: fish hors d’oeuvres, cold cuts, pasta dishes in general, tortellini, risottos, soups, all types of fish, and white meats. It is ideal for accompanying insalata caprese (mozzarella, tomato and basil), prosciutto with melon or carpaccio. It is excellent with pizza or paella. Try it also with recipes containing black summer truffles (risotto, tagliatelle) Note: this typical rosé wine from Lake Garda is also delicious as an aperitif Alcohol: 12,5%