Zenato

Bardolino Chiaretto

Zenato

Bardolino Chiaretto

Chiaretto is based on the same grapes as Bardolino. During vinification, the juice is allowed to macerate briefly on the skins which releases a small amount of pigment and aromatic compounds.  This crucial step gives the Zenato rosato its characteristic fresh red fruit aromas.

Tasting Notes

This wine has a strong personality, offering notes of raspberries and blackcurrants with grassy undertones that are mirrored harmoniously in the mouth. On the palate, it is delicate and balanced with stuctured acidity and a lingering sweet almond finish.

Food Pairing

While it is perfect as an aperitif, this wine pairs well with hors d'oeuvres, first courses, and white meat.

Chiaretto is based on the same grapes as Bardolino. During vinification, the juice is allowed to macerate briefly on the skins which releases a small amount of pigment and aromatic compounds.  This crucial step gives the Zenato rosato its characteristic fresh red fruit aromas.

Tasting Notes

This wine has a strong personality, offering notes of raspberries and blackcurrants with grassy undertones that are mirrored harmoniously in the mouth. On the palate, it is delicate and balanced with stuctured acidity and a lingering sweet almond finish.

Food Pairing

While it is perfect as an aperitif, this wine pairs well with hors d'oeuvres, first courses, and white meat.

Vineyard & Production Info

Vineyard size:
38 acres
Soil composition:
Calcareous, Clay, and Sand
Training method:
Pergola
Elevation:
330-495 feet
Vines/acre:
1,080-1,200
Yield/acre:
4.8 tons
Exposure:
Southeastern / Southern
Year vineyard planted:
1995
Harvest time:
September-October
Bottles produced of this wine:
6,000

Winemaking & Aging

Varietal composition:
Corvina 65%, Rondinella 25%, Merlot 10%
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
20 days
Fermentation temperature:
64 °F
Total SO2:
93

Analytical Data

pH level:
3.17
Acidity:
8.8 g/L
Alcohol:
12.5 %
Dry extract:
23.9 g/L
Total SO2:
93
Residual sugar:
4.1 g/L