Le Barbere Tinto

Description

Bellora Production Area: Veneto, Province of Verona, the mountainous region around Lake Garda, on fluvio‑glacial moraine soils. Vinification: 50% Corvina Veronese, 35% Rondinella, 15% Molinara. Manual harvest in the first half of September, followed by gentle pressing of the destemmed grapes. Fermentation: carried out in stainless‑steel tanks at controlled temperature (26‑30 °C) for 8‑10 days, with daily stirring. Malolactic fermentation takes place in December. Maturation: about 3 months in stainless‑steel tanks, followed by 2 months in bottle before release. Physical‑Chemical Parameters: Total acidity 6.05 g/L | Residual sugar 4.90 g/L. Pairing: pairs perfectly with all types of pasta (with meat, fish or vegetable sauces), risottos and stuffed pastas such as ravioli. It also complements bean soups and the traditional Veneto “pasta e fagioli”. Ideal with both white and red meats. In the Lake Garda area, Bardolino is enjoyed with lake fish, such as tenca risotto or grilled eel. Allergen information: contains sulfites. SKU: 107579