The Bardolino region hugs the southeast side of Lake Garda with the town of Bardolino sited on the edge of the Lake itself. Until the beginning of the 19th century it was common practice to make Bardolino by fermenting it in holes in impermeable rocks and covered by stone slabs. The grapes used in the blend are the same as for Valpolicella, Corvina for body and colour and Rondinella to give it the distinctive grassy flavour.
Cavalchina was a pioneering winery in the 1960’s by being the first to commercialise its wine as Bianco di Custoza rather than simply selling it as Soave. The current generation, Luciano Piona and his brother Franco, are making the estate into one of the most significant in Custoza.
60% Corvina, 30% Rondinella, 10% Other.
The grapes used for this wine mature late and it is necessary for there to be good climatic conditions at the end of the season to realize the potential of these grapes.
After the harvesting, the grapes are then immediately destemmed and pressed. To ensure these characteristics the temperature of the grapes initially reaches 25/28°C and then it is lowered to 18/20°C. The alcoholic fermentation is followed by the malolactic fermentation.
Bardolino is kept in stainless steel vats and remains in contact with its lees, which are regularly stirred until March when the wine is bottled.
Luciano Piona’s estate south of Lake Garda makes liquid Italy. His wine’s, among the region’s best, are always understated but deliver on flavour that is so typical of Italy, a distinct herbal nose and ripeness of fruit.
Matches well with first courses, white meats and also some seafoods, especially with Baccalà. Drink at room temperature.