Bardolino 2024

Description

Still red Bardolino DOC, 12.5% ABV, produced by Zenato. Blend: 65% Corvina, 25% Rondinella, 10% Molinara. 0.75 L bottle, 2024 vintage. Since 1960, Zenato has been synonymous with passion and respect for the Veneto region. The grapes are destemmed and crushed, then fermented for 10 days in steel tanks at a temperature of 26°C. Once alcoholic fermentation is complete, the wine is separated from the skins by gentle pressing. Delicate cherry and violet aromas. Ruby red. Dry, savory with notes of almond, harmonious.

Details

Perfume

Cherry and violet, delicate.

Color

Ruby red

Taste

Dry, savoury with almond notes, harmonic

Serve at:

14 -16 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Producer

Producer

Zenato

From this winery

• Start up year: 1960
• Oenologist: Alberto Zenato
• Bottles produced: 2.000.000
• Hectares: 95

95 hectares of top vineyards in Lugana and Valpolicella’s "classic zone." Two faces: One white, the other red, both emblems of high-quality wines that are born through a visceral passion for the land, through respect for time, through a family tradition that has championed local grape varieties for more than 60 years.

1960 – San Benedetto di Lugana. It’s here that the heart of Sergio Zenato started to beat. His story is made of passion and hard work; a deep connection to his land and his people; entrepreneurial ability and openness to innovation and new vinification techniques and investment in native grape varieties.

A story that stretches from the banks of Lake Garda to the hills of nearby Valpolicella where the estate’s reds are born from sunny vineyards of Corvina and Rondinella in Costalunga in Sant’Ambrogio commune. Read more

Veneto

Technical Sheet

Name	Zenato Bardolino 2024
Type	Red green still
Denomination	Bardolino DOC
Vintage	2024
Size	0,75 l
Alcohol content	12.5% by volume
Grape varieties	65% Corvina, 25% Rondinella, 10% Molinara
Country	Italy
Region	Veneto
Vendor	Zenato
Origin	Peschiera del Garda (VR)
Climate	Altitude: 100 50 m. a.s.l.
Soil composition	Morainic, with consistent skeleton and presence of silt
Cultivation system	Pergola, Guyot.
Plants per hectare	2700-3000
Yield per hectare	120 q.
Harvest	Late September, early October.
Wine making	The grapes, de-stemmed and crushed, are fermented for 10 days in steel tanks at a temperature of 26°C. After alcoholic fermentation, the wine is separated from the skins by soft pressing.
Allergens	Contains sulphites