Cavalchina
Cavalchina Bardolino Chiaretto 2023
| Denomination | Bardolino DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 35% Rondinella, 5% Molinara |
| Aging | After a short stay on the lees it is bottled in the months of December/January. |
Awards
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2023
89/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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2023
89/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
05 - 10 years
- Start up year: 1900
- Oenologist: Luciano Piona
- Bottles produced: 370.000
- Hectares: 44
The Azienda Agricola Cavalchina was created in the early 1900s with the purchase of the first vineyards. Later the cellar was built and originally included a distillery, which was in use until 1967. By the 1960s the Piona family felt that the white wines of Custoza deserved better recognition than simply being labelled as Soave. From 1962 they were the first producers to label their white wines made from Fernanda, Trebbiano and Garganega with the Custoza name and to promote the name in key markets around Italy such as Rome and Milan. Read more
| Name | Cavalchina Bardolino Chiaretto 2023 |
|---|---|
| Type | Rosé green still |
| Denomination | Bardolino DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 60% Corvina, 35% Rondinella, 5% Molinara |
| Country | Italy |
| Region | Veneto |
| Vendor | Cavalchina |
| Story | Historically Chiaretto was a by-product of Bardolino rosso. It was the wine made from the juice that was ‘running off’ after a brief maceration with the skins. The remaining part was originally designed to enhance the body and weight of the rosso. Whilst improving the rosso the Chiaretto was not given the attention it needed. The harvest time was designed for red wines, ensuring a low acidity in the grapes (not ideal for rose wines); also it was impossible to do any clarifications before the fermentation. |
| Origin | Custoza (VR) |
| Harvest | The grapes used for the Chiaretto are harvested 2 weeks in advance. |
| Fermentation temperature | 18 °C |
| Fermentation | 15 8 days. |
| Wine making | Maceration of 12 hours at 8 0 °C the must is naturally drawn off. Then it is clarified and fermented for 15 8 days at 18 °C. |
| Aging | After a short stay on the lees it is bottled in the months of December/January. |
| Allergens | Contains sulphites |
