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Bardolino Classico DOC 2006

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  • 2006

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Winemaker's Notes:

Tasting Notes: The ruby coloured wine overflows with fruity, delicate aromas. On the palate it is dry and warm, with ...

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Suggested Recipe Pairing

Tuscany Rice And Bean Soup featuring RiceSelect™ Texmati® Light Brown Rice

Texmati® Light Brown Rice is a quick-cooking, all-natural rice that brings out the comforting flavors of Tuscan dishes, especially when paired with Italian Red Wines

View Recipe »


User Reviews for Bardolino Classico DOC

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Winemaker's Notes:

Tasting Notes: The ruby coloured wine overflows with fruity, delicate aromas. On the palate it is dry and warm, with a slight hint of bitter almonds during the finish. Excellent with pasta, white meats, poultry or rabbit, although it also goes well with more robust dishes. Serve at 18 C. Percentage Grape: Grape varieties include Corvina Veronese(40%), Corvina Grossa Gentile (25%), Rondinella (25%), Molinara (10%).. Soil: Morenich soil Date of Harvest: September/October Type of Harvest: hand-picking Vinification Length: 15 days Vinification Method: Vinification in red Vinification Temperature: 25-28 Centigrade degrees Malolactic: Takes place during the alcoholic fermentation Extract: 28 g/l Color Intensity: 12,25 Fining Collage: clay Date of Bottling: 2006/01/10 Bottle Type: bordolese classic Alcohol Percentage: 12.2 % PH: 3,30 Potassium: 200 mg/l Sugar Rate: 0-5 g/l Total Acidity: 5,50 g/l Free SO2: 25 mg/l Cork Material: silicone Cork Size: 26*44 mm

Tasting Notes: The ruby coloured wine overflows with fruity, delicate aromas. On the palate it is dry and warm, with a slight hint of bitter almonds during the finish. Excellent with pasta, white meats, poultry or rabbit, although it also goes well with more robust dishes. Serve at 18 C. Percentage Grape: Grape varieties include Corvina Veronese(40%), Corvina Grossa Gentile (25%), Rondinella (25%), Molinara (10%).. Soil: Morenich soil Date of Harvest: September/October Type of Harvest: hand-picking Vinification Length: 15 days Vinification Method: Vinification in red Vinification Temperature: 25-28 Centigrade degrees Malolactic: Takes place during the alcoholic fermentation Extract: 28 g/l Color Intensity: 12,25 Fining Collage: clay Date of Bottling: 2006/01/10 Bottle Type: bordolese classic Alcohol Percentage: 12.2 % PH: 3,30 Potassium: 200 mg/l Sugar Rate: 0-5 g/l Total Acidity: 5,50 g/l Free SO2: 25 mg/l Cork Material: silicone Cork Size: 26*44 mm

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