Log in to view฿
Product information compiled from producer, importer and reference sources.
Bardolino's Corvina heartland: light-bodied red from Veneto's glacial moraine bench, carbonic maceration for fresh red fruit.
Bardolino sits on the southeastern shore of Lake Garda in Veneto, where glacial moraine and limestone soils drain rapidly into the lake's moderating microclimate. Vivaldi's expression draws from this terroir's signature profile: Corvina as the dominant variety, supplemented by Rondinella and Molinara, fermented using carbonic maceration to preserve aromatic volatility and minimize tannin extraction.
The result is a wine of deliberate lightness—designed for early consumption, typically bottled within months of harvest. This technique, common across Bardolino's producers, prioritizes fresh red-fruit expression over structure, making the wine a regional archetype rather than a collector's object. Drink within 1–2 years of vintage for maximum freshness.
Sommelier’s pick: Vitello tonnato (veal with tuna sauce) — the wine's acidity cuts through anchovy and caper brine · Grilled swordfish with lemon — carbonic maceration's low tannin avoids clash with fish oil · Charcuterie board with Asiago and prosciutto — cherry notes echo cured-meat salt and fat
Loading notes…
Tasted this?
Ask us on LINE.
Ask about this item
