Characteristics: The color is ruby red, sometimes tending to cherry, and turns to garnet with aging. The smell is characteristic and vinous with hints of cherry, 'marasca' cherry, strawberry, raspberry, currant and hints of spices. The flavour in the mouth is dry, fruity and harmonious. Historical-cultural information and curiosities: The first cultivations of vineyards in Veneto begin with the settlements of the Paleoveneti people. The Romans continue the cultivation, refining and perfecting it and, at the time of the Longobards, even laws for the protection of vineyards with penalties for those who infringe the rules are enacted. Since 1300, the viticulture moves inland and therefore within the areas of Verona, and the wines produced gain prestige even in Germany. Bardolino is therefore a wine of ancient fame, once known as "Rosso del Garda". It can be considered a "cousin" of Valpolicella, since it arises from the same grapes, but grown on a different ground. Serving suggestions: It is great served with any dish of Italian cuisine: from pasta, to soups, to meat. Excellent with seasoned cheese. In the Veneto region accompanies traditionally 'Pasta e Fagioli' and local salami. Production area: It is produced in the province of Verona (Affi, Bardolino, Bussolengo, Caprino, Cavaion, Castelnuovo, Costermano, Garda, Lazise, Pastrengo, Peschiera, Rivoli Veronese, Sommacampagna, Sona, Torri del Benaco, Valeggio). Grape varieties allowed for its production: Corvina (35-65%), Rondinella (10-40%), Barbera, Cabernet Sauvignon, Marzemino, Merlot, Molinara, Sangiovese, Rossignola (up to 20% in total, 10% individually).
