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AMEDEO
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BARDOLINO SUPERIORE denominazione di origine controllata Vines: 60% Corvina, 25% Rondinella, 15% Sangiovese Vineyards: Cavalchina e Bacino The very late maturation and delicate structure of the grapes make this wine a rare jewel.The harvest generally happens towards the end of October and after destalking the fermentation takes about 15 days; with initially high temperatures, which are then lowered. The differentstructure of the Sangiovese grape means that it has to be fermented separately, with a reducedmaceration, for between 6 and 8 days.In certain vintages the Sangiovese is aged in small oak barrels whilst the rest of the wine remains in stainless steel, as the grapes varieties do not suit wood ageing. The wines are blended and bottled in the summer and then kept in bottle for 3 months before release in November a year after the vintage.
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Vines: Moscato e Molinara Vineyard: Bacino The picked grapes are put into baskets and then into the roof to dry. When the sugar content reaches 18% of potential alcohol, usually in December, the grapes are pressed and macerated for 2-3 days before fermentation, which then lasts for 10-15 days. When the alcohol content reaches about 14% the wine is decanted to stop fermentation to ensure the right balance of sugar and alcohol.Since the muscat has some bitter tones, the difficulty is to achieve a balance between this, the sweetness and the alcohol that makes this passito wine a pleasant easy drink. The bottling is done in the spring after the vintage using bottles of 375 ml.
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Vine: Muller Thürgau Vineyard: Monte The origin of the grape is Austrian and it is been grown in Custoza since 1960. It was hoped to get fresh and perfumed wine that is typical of this vine elsewhere. However,the latitude and the climatic conditions of Custoza make for early maturation and therefore a rather low acidity.In 1990 on 26th August the wine cellar was not yet ready, but the Muller-Thurgau was. So it was decided to dry the grapes, it was this accident of circumstance that gave birth to this wine.This drying of the Muller-Thurgau revealed an innate ability to develop noble rot and therefore all the conditions to give a great passito wine.For every 2,000 kg of grapes this wine produces only 500 litres of juice to ferment in new barriques of French oak from Allier .The fermentation begins with a sugar content of 320gr/litre and after a 3/4 month it is finished.There is left 15% of alcohol with residual sugar of around 100gr/litre. The wine remains in barrique for another 12 months and then bottled.Only the vintages 1990 1992, 1994, 1996, 1997 and 1998 have been produced. The extremely difficult conditions in which fermentation takes place sometimes doesn't give the required result to the wine, in which case the wine is not released.
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Denominazione di Origine Controllata Vines: 55% Corvina, 35% Rondinella, 10% Molinara Vineyards : Cavalchina e Bianchette Chiaretto was originally the means of ensuring that the red wine, Bardolino, more body by removing some of the juice or must.However, the Chiaretto was always the junior of the two wines; the grapes used to be harvested later, ideal for red wines but not for the rose, particularly for its bouquet. Also there was no clarification of the must before fermentation, which is also important for a rose.Now Chiaretto is made in its own right. The grapes are picked at the optimum time, two weeks before those used in the red wine. After a maceration of between 12 and 24 hours at 8 to 10°C the must, which does not come from pressing the grapes but from gravity and their own weight, is clarified. It is fermented for 15-18 days at a temperature of 18°C . Fermentation is stopped by removing the wine from its lees, which also prevents the malolactic fermentation.It is a fresh, vivacious wine with a bright rosy colour, ideal for summer drinking.
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Denominazione di Origine Controllata Vines: 30% Fernanda (clone of Cortese), 30% Trebbiano, 30% Garganega, 10% Trebbianello(clone of Tocai) Vineyards: Casella, Mandolara, Bacino, Bianchette, Cavalchina e Monte Each variety matures at a slightly different time, the beginning of September for the Trebbianello, late September for the Fernanda and the beginning of October for Trebbiano and Garganega, this means that each variety has to be vinified separately. The grapes, manually harvested into small boxes to prevent crushing, are then destalked and pressed. Only the Fernanda, with its slightly aromatic character, is briefly macerated before the pressing.The must, after clarification, ferments for 10-15 days at a temperature of around 18°C , The decision whether to have a malolactic fermentation, to compensate possible excesses of acidity, depends on each vintage. The wines are left on their lees to maintain their freshness, up to late January or early February, at which point the final blend is assembled.
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Denominazione di Origine Controllata Bardolino grapes mature late and a favourable autumn is important to ensure that the Bardolino produces its best. When this happens it is one of the most interesting wines of Italy ; intense bouquet of fruits, particularly cherry and marasca, it has a persistent palate with hints of pepper.After de-stalking the grapes are pressed and heated up to 28°C and then ferments for 72 hours, the temperature is then lowered to 25°C for a further 24 hours to avoid excessive extraction of tannins and then the wine is racked.The alcoholic fermentation takes a further 8-10 days at 20°C , the malolactic fermentation is also completed.
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