BLACK FRIDAY SPECIAL - CLICK HERE to see our specials

Bardolino Classico Prunea  Aldegheri - Case of 6 bottles
Bardolino Classico Prunea  Aldegheri - Case of 6 bottles
Bardolino Classico Prunea  Aldegheri - Case of 6 bottles
  • Load image into Gallery viewer, Bardolino Classico Prunea  Aldegheri - Case of 6 bottles
  • Load image into Gallery viewer, Bardolino Classico Prunea  Aldegheri - Case of 6 bottles
  • Load image into Gallery viewer, Bardolino Classico Prunea  Aldegheri - Case of 6 bottles

Bardolino Classico Prunea Aldegheri - Case of 6 bottles

Vendor
Aldegheri
Regular price
£55.95
Sale price
£55.95
Regular price
Sold out
Unit price
per 
Tax included. Shipping calculated at checkout.

Bardolino Classico Prunea  Aldegheri

A young wine which transmits freshness despite being red. The grapes grown in the Veronese hills above Lake Garda in the classic Bardolino area lend a bouquet of black cherries, cherries and small red fruits. The flavour is slightly savoury, complex and interesting and leaves a clean taste in the mouth, along with the desire to taste it again.

GRAPE VARIETIES
Corvina, Rondinella, Molinara, Negrara and other indigenous grapes to finish.

PRUNEA & CUISINE
Recommended as an accompaniment to all light meals, it is excellent with soups and dishes with white or boiled meat or meat cooked with sauce. Serve at 16-18°C in broad-rimmed crystal glasses.

VINEYARD
The vineyards are all situated to the east of Lake Garda in the hills in the classic area, and have an average age of 28 years. The soil is morainal, fluvio-glacial, calcareous, thin and sandy-stony.

SYSTEMS: method and density
All pergoletta Veronese with more than 3,500 vines/hectare.

VINTAGE: time and method
Between mid and late September, with manual harvesting.

VINIFICATION
When the grapes reach the cellar, they are destemmed and crushed. The must and marc fermentation process is started in special heat-controlled tanks with device for punching the cap; the process lasts 10 days, until the bouquet and colour have been extracted completely without need for pressing. This is followed by devatting, "clean" racking and then malolactic fermentation. Than the wine is racked and left to age for as long as necessary, first in steel tanks and then for a short time in bottles.

Alcohol                                   12%