Organoleptic characteristics: The color ranges from rose petal pink to cherry red with ruby glares. The smell is fine, intense, with possible floral and fruity scents. In the mouth it is dry, fresh, fine, fruity, with a strong salinity and possibly with a light aftertaste of almond. Historical-cultural information and curiosities: The Chiaretto wine was one of the first wines in Italy which had the designation of origin recognised (1967). The viticulture in the area began in ancient times, at the time of the Etruscans. The technique of winemaking dates back to ancient times, too, although it was regulated only in the nineteenth century. Serving suggestions: The Chiaretto wine is a very versatile wine and can accompany all the meal. Given its origin, it combines perfectly with dishes based on lake fish, but is also excellent with salami, ham and not very seasoned cheese. Production area: It is produced in the territories of twenty-five municipalities in the province of Brescia. Production techniques: The Chiaretto del Garda requires a particular production technique: the must has to come into contact with the vinasse, but only at a given time and for a determined period of time: the result of this contact will ensure a precise color of the wine and particular characteristics. The technique is very precise and leaves no margin for error. If the contact is too short, the wine will be incomplete, discolored, lifeless. On the contrary, with a too long contact the wine will become an indeterminated red, without personality. Grape varieties allowed for its production: Groppello (minimum 30%), Marzemino (minimum 5%), Sangiovese (minimum 5%), Barbera (minimum 5%). For the production of this wine, other black berry grape varieties authorized by the province of Brescia for a maximum of 10% are admitted.
