Traditionally, it was obtained by bleeding the Bardolino grapes with the aim of giving the red wine more body, increasing the skin / must ratio. The claret produced in this way, however, lacked freshness since the time of harvest of the grapes suitable for Bardolino foresees a lower acidity in favor of more sugars and polyphenols and also the aromatic expression was penalized by the inability to clarify the must before fermentation since the bloodletting involves waiting for the raising of the hat, that is, the start of fermentation.
Now the grapes destined for claret are harvested two weeks earlier than that destined for red wine and after a 12-hour pre-fermentative maceration at a temperature of 8/10 ° C, the must obtained by natural draining is clarified for static settling and then fermented for 10/15 days at a temperature of 17/18 ° C. The malolactic fermentation is inhibited and after a short stay on the lees it is bottled in the months of December / January.
Delicate but captivating in color, it expresses a bouquet of flowers with light thiol notes that precede a mouth of great balance favoring the savory notes, marries salami, fish and first courses
SPEDIZIONE GRATUITA PER ORDINI SUPERIORI AI 79 EURO
Rosa delicato ma accattivante.
Esprime un bouquet di fiori con leggere note tioliche.
Bocca di grande equilibrio nel quale vengo privilegiate le note sapide.
Ideale per salumi, pesce e primi piatti.
60% Corvina, 5% Molinara, 35% Rondinella
0,75 L Standard
L'uva destinata al chiaretto viene raccolta con due settimane di anticipo rispetto a quella destinata al vino rosso .
La malolattica viene inibita e dopo una breve permanenza sui lieviti viene imbottigliato nei mesi di Dicembre-Gennaio.
Macerazione pre-fermentativa di 12 ore circa alla temperatura di 8/10 ° C, il mosto ottenuto per sgrondo naturale viene chiarificato per decantazione statica e quindi fermentato per 10-15 giorni alla temperatura di 17-18 °C.
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Cavalchina is the name of the district where the winery is located, probably after the residence of the Conte Cavalchini. It is on the southeast border of the Garda amphitheatre dating from the end of the Ice Age.
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.