Bardolino Chiaretto, Cavalchina
60% Corvina, 35% Rondinella, 5% Molinara. The grapes are harvested about a week earlier than for the straight Bardolino to preserve freshness. The skin contact pre fermentation usually lasts overnight, and then the varieties are all fermented together in stainless steel. Malolactic fermentation is blocked, and the wine is left on its lees until bottling in February.
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