Corvina is a red varietal and grown mostly in Veneto, Northeast Italy. This grape is blend with other varietals to make light red regional wine like Valpolicella and Bardolino. Also used for Amarone and Recioto.
Dry, rich, velvety, complex and elegant. Made in the same approachable style as Campofiorin, of which this is a cuvée version, using the original production method inspired by the technique employed for Amarone. This is a wine with rare versatility. Good with pasta dressed with rich sauces (based on meat or mushrooms), good with risotto, grilled red meat, roasts and well-aged cheeses.
This deep ruby-red wine has powerful, complex aromas of dried plums and balsamic (anise, fennel, mint) traces. Quite dry (not sweet) on the palate, soft and with bright acidity, the wine shows flavors of baked cherry, chocolate and cinnamon. Structured but noble, delicate tannins precede a long finish.
Bardolino Frescaripa is made with the traditional Veronese grapes Corvina, Rondinella and Molinara in the Bardolino Classico zone. Delightful and refreshing palate with good supporting acidity. Cherries and blackcurrants. Goes with many foods: excellent with pasta, risottos and first courses in general.
This wine is made from grapes harvested in various vineyards located on hills in the Valpolicella zone (Mezzane and Tregnago hills). Different sources and different grape varieties are important to obtain well-balanced wines with the fine structure that only a few single areas in the Valpolicella zone can provide.