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|Tasted at||Degustazione alla cieca Ristorante Al Fortino 08/03/2019|
|Grado alcolico||12,5 %|
|Temperatura di servizio||17°|
|Il nostro Giudizio||93/100|
The experimental SP project wants to show that Bardolino DOC has the potential for a medium term ageing. The typical character of this wine, made by autochthon grape varieties as Corvina, grown on extreme variable Morainic soils, is shown especially from the second year since the bottling. The exuberant fruitiness of Bardolino is enriched overtime with a complex spice (pepper and cloves), while maintaining a pleasant taste.
Light ruby red, delicate and suave fragrance, dry and savoury, yet harmonious and slightly bitter taste, fresh and smooth indeed.
Careful picking of the grapes. Destemming and pressing. Steeping and fermentation at controlled temperature, with repeated replacements and “Délestage”. Racking off. Malolactic fermentation. Ageing in stainless steel tanks for at least 18 months.
Considered a wine for "all meals" par excellence, it naturally pairs well with soups especially legumes soup and in particular the typical venetian “Pasta e Fagioli” (pasta and beans soup). It also pairs with grilled white meats, oven baked or stewed meat, in particular the typical “Bollito Misto” (assorted boiled meat). Pairing it with chestnut-based dishes is very interesting as well.
Pairings with lake fish: perfect with tench risotto or grilled eel or the traditional “Polenta and Baccalà" (polenta and salt cod). If served chilled, it perfectly goes with seafood, especially large size fish, and cuttlefish as well.
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