The grapes from the vineyard dedicated to rosé arrive in the cellar, through a selection only the best are chosen and then put into the destemmer that separates the berries from the stalk. A conveyor belt brings the grapes to the press where they are gently pressed after a few hours of maceration, to obtain the perfect color of the “claret”. The must is then, by gravity, brought into different tanks, divided between the free-run juice and pressed, every small detail is fundamental.
When the wine is ready it’s refined on the lees to reduce the use of sulfites.
The Visit to the winery showed us many small techniques rarely talked about by anybody.
We are now in the tasting room. It’s amazing to see the landscapes and meet better Pietro and Aldo.
We ask about the production: do you believe 1/3 of the production is dedicated entirely to the rosé? We really appreciated this news because that showed us that rosé is not only a trend, but it is a wine with its own identity.
We have tasted the two types of rosé, “Cento”, Bardolino Chiaretto Brut and “Chieto”, Bardolino Chiaretto Classico.
The grapes to make these wines are the same, Corvinone, Corvina, Rondinella but the percentage is different. The grapes stay in the press for 2-5 hours and only after they are pressed to obtain the juice very scented. You can smell all these flavors in the bottle, Chieto is closed with screw-cap.