||70% Corvina, 20% Rondinella, 10% Corvinone
||Calmasino di Bardolino (VR)
|Composition of the land
||Clay mixed with limestone, typical of the morainic hills deposited by the glaciers that formed the area of Lake Garda.
||End of September-beginning of October.
||Obtained by the traditional method of maceration and fermentation on the skins for 10 days at controlled temperatures (between 22 and 25 °C).
||It matures for one year in small stainless steel tanks so as to preserve the wine’s fruity fragrance, and then spends a further period in bottle prior to release.
||An extremely versatile wine, it can be drunk throughout a typical Italian meal: with assorted hors d’oeuvres, pasta in sauce, risotto, ravioli, pasta and bean or other pulse-based soups, grilled or stewed white meats or boiled meats in general. Also try it - rather cool – with stewed fish or polenta and baccalà (dried salted cod).
||Price Villabella Bardolino Vigna Morlongo 2016 € 6.50