Winery Le GinestreBardolino
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Bardolino from the Winery Le Ginestre
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bardolino of Winery Le Ginestre in the region of Veneto is a with a nice freshness.
Food and wine pairings with Bardolino
Pairings that work perfectly with Bardolino
Original food and wine pairings with Bardolino
The Bardolino of Winery Le Ginestre matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tongue with pickle sauce, traditional lamb couscous (from algeria) or roast veal with chanterelles and cream.
Details and technical informations about Winery Le Ginestre's Bardolino.
Discover the grape variety: Souzao
Intensely coloured, tangy reds with an almost black deep ruby robe, firm tannins and a dense, high-acidity palate, showing signature aromas of black fruits (blackberry, cassis), black cherry, spice and balsamic notes. A traditional component of vintage Port, contributing colour and acidity, present in dry reds from Douro DOC, also grown in California. The synonym for Portuguese Sousão, identical to Vinhão and Galician Sousón.
Last vintages of this wine
The best vintages of Bardolino from Winery Le Ginestre are 2016, 0
Informations about the Winery Le Ginestre
The Winery Le Ginestre is one of of the world's greatest estates. It offers 14 wines for sale in the of Bardolino to come and discover on site or to buy online.
The wine region of Bardolino
Venetian DOC south-east of Lake Garda, light fresh reds as signature accessible style. Native Corvina as base (35-80%): supple reds with signature notes of tangy cherry, raspberry, violet, fresh herbs and an almond touch, fine tannins and refreshing palate — everyday lakeside wine. Rondinella and Corvinone complete, Molinara brings freshness. Pale fresh Chiaretto di Bardolino rosé (strawberry, citrus, flowers).
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Carbonic maceration
Fermentation of whole grapes in a carbon dioxide-saturated atmosphere. This type of fermentation produces very aromatic and flattering wines.
