Zoning in on Bardolino

Zoning in on Bardolino

Let me begin this article at the bottom. I well remember the nadir of the wines of the Veneto and other northern Italian regions. In the 1970's and early 80's the whites shook off their image of being dull and frequently oxidised and replaced it with that of being fresh and clean. And nothing else. Many reds, including inexpensive generic Valpolicella, often marketed in litre bottles, resembled alcoholic cherry drink: dilute, lacking structure and with not a hint of complexity. There were, of course, some high quality producers, but generally the wines of the north of Italy were led by price and volume.

Average yields had increased from 9 hl/ha in 1947 to 68 hl/ha in 1985. Then in 1986 Italy was rocked by the methanol scandal, in which 23 people died, and others suffered blindness and nerve damage from drinking adulterated wines. Perhaps this was the moment that the re-birth of quality began. Indeed in the last thirty-five years, Italian wine production has fallen by thirty-eight per cent. Italian per capita wine consumption has also decreased considerably - back in 1970 it was 104 litres, whilst today it is 43 litres.

Zoning in on Bardolino

Although I admit that I am fickle, in the last couple of decades I have fallen in love with north-eastern Italy and its wines. It's not just me getting older, but there has been a renaissance in quality wines (and food). Each of the regions has much to offer: the exhilaration of the Alto Adige (Sűd Tirol), the delicious traditional method sparklers from Trentino, the delights of Friuli-Venezia Giulia, including the fragrant reds from the Schioppettino variety and, of course, the rich cherry tones of the reds of Veneto, including the greatest appassimento wines of Valpolicella.

But what of Bardolino? And in an era when rosés have never been more popular, what of Chiaretto di Bardolino?

Earlier this year I received 50 samples of (mostly) 2021Chiarettos, from some 43 of the district's 100 producers. These represented an exciting and refreshing collection varying from pale onion-skin through salmon to strawberry in colour. None of the samples approached the colour intensity one would expect from Tavel, and some were as delicate and pale as the lightest of Provence rosés There was a delightful array or primary fruits on the nose, mostly red berries and citrus fruits. On the palate a notable salinity was apparent and, dare I say it, minerality. All the wines were dry, or just off-dry. If I had to pick one star wine from this collection it would perhaps be the 2021 Cantina Caorsa Chiaretto di Bardolino Classico - all the fragrance of a melange of summer fruits but with some fascinating pink grapefruit notes. My interest in Chiaretto and Bardolino wasn't just stimulated - I wanted to explore, to discover and to be led down unknown byways.

Zoning in on Bardolino

Luckily the journey wasn't that far away as I was able to take part in press trip to Bardolino (and also Asolo), together with some other members of the Circle of Wine Writers and international journalists.

Our guide, tutor, mentor, and bon viveur was the gregarious Angelo Peretti, Director of Consorzio di Tutela Chiaretto e Bardolino. Angelo is not only a fount of all knowledge of the region and its wines; he's also a superb taster and an expert on olive oil! He understands the area's history, geology, geography, climate and people and how they have created the wines we have today.

As with many experts, wine was not Angelo's first career, and I often consider that those who come in from the outside see a different, and perhaps more complete, picture than industry insiders. He is widely travelled, passionate, and loves great wines from other regions and countries. Who else would realise that after a morning tasting great Bardolinos and North-Eastern Italy's mountain wines, a glass of Champagne would be just perfect?

Above all, Angelo listens to wine.

Zoning in on Bardolino

Bardolino and Lake Garda

Bardolino and Chiaretto di Bardolino are produced to the east of the southern part of Lake Garda which, at some 370 square kilometres, is the largest of the Italian lakes. Lake Garda can be divided in two distinct parts: the wide south which is just 67 metres deep, and the narrow north, with a depth of some 300 metres. The northern part of the lake was part of Austria until 1919. It was only in 1929 that the road around Lake Garda was finished, prior to which one could only travel by boat! The Bardolino area is surrounded by mountains but has a Mediterranean climate. There are palm trees, olives, chestnuts and oaks, rolling hills and streams, red-rooved houses and monastery ruins. In the hills there is a feeling of timelessness.

Walking in the village of Bardolino on a tranquil autumn evening, one has little perception of being in a wine region. The waters of the lake gently lap against the moored boats; high class restaurants rub shoulders with pizzeria; and locals and tourists happily wind down with their preferred tipple. It is easy to forget about vines; those vines on the hills just behind the village.

For better or worse, our visit was timed just ahead of the annual Festa dell'Uva e del Vino, although the group had something of its own Festa on the first evening at the delightful restaurant Il Giardino delle Esperidi in Bardolino. Angelo recommended we match the range of Chiarettos with the lake fish courses and Asolo Proseccos with sea fish. Of course, looking inwards, one adventurous nutter also wanted to try these the other way round, but hey, there's no accounting for taste! Missing the Festa didn't worry us, as the next day we had the opportunity to taste a range of Corvina based wines from some 23 producers at a walk round tasting at the 'Corvina Manifesto' event.

Wine Basics

The Bardolino vineyards cover just under 2,600 hectares. Red Bardolinos range from simple everyday wines to fuller bodied, remarkably complex wines, with a gentle spiciness, often including notes of cinnamon, cloves and black pepper. Core fruit characteristics include both red and dark cherries, strawberries, raspberries and redcurrants. They are perhaps best drunk similar temperature to Crus Beaujolais - 14° -16°C. The Chiarettos are pale, dry rosés, crisp, saline and with modest alcohol, usually in the region of 12% abv. Many of the producers also make other Veronese wines, and some also Lugana, usually a dry white from the south of the lake, the vineyards lying mostly in Lombardia.

As elsewhere in North Eastern Italy, there has been a considerably move away from Pergola training, onto vertical trellis, with guyot training being the most popular. For Chiaretto, this is essential, as grapes grown on the pergola system would be high in green tannins. Using the pergola system planting density is approximately 3,000 vine per hectare, whilst for guyot it is 5,000. With similar yields per hectare, the yield per vine is reduced.

Zoning in on Bardolino

Grape varieties

The varieties planted are similar to those of Valpolicella: mainly Corvina, together with Rondinella, Molinara. Molinara, is very much on the wane, although its inclusion in the blend was obligatory under the 1968 DOC Regulations, but since 2010 this is not the case.

Unlike in Valpolicella, there is very little Corvinone, which produces fruit that is ideal for the appassimento process there. However, the regulations do permit up to 20% of this variety in Bardolino production. Current regulations allow for up to 95% Corvina in the blend; previously it was a maximum of 80%, and it might be argued that this single factor has accounted for a boost in quality.

The Subzones

There are now 3 recognised subzones of Bardolino:

~ La Rocca - near the eastern shores of Lake Garda
~ Montebaldo - high altitude vineyards away from the lake, to the east
~ Sommacampagna - also back from the lake to the south and south-east

The identification of these three subzones dates back to the19th Century. In 1900 'La Provincia di Verona ed i suoi vini' by Giovanni Battista Perez was published, and in this detailed, scholarly work he notes that expert appraisers had identified the individual characteristics of 3 Bardolino zones. These were also noted in the "Piccola enografia italiana" by Pompeo Trentin, which was published in 1903. However, perhaps because the regulations were drawn up with the consultation of the 'factory' wineries, the DOC Regulations of 1968 did not recognise the subzones.

Zoning in on Bardolino

La Rocca

Zoning in on Bardolino

The zoning was developed in the years 2005 to 2015, and as from the 2018 vintage, the PDO regulations allow for the inclusion of the zone of production as part of the DOC. The permitted yield for wines from these subzones is 10 tonnes per hectare, for Bardolino and Chiaretto generally it is 12 tonnes, reduced from the previous 13 tonnes.

The must for wines that will be labelled with the name of a sub-zone is not permitted to be enriched, the wines must have a maximum of 2g/l of residual sugar, and can only be released for sale from the September following the harvest.


Geology, Soils, and Climate

Bardolino has some sixty-six different soil types, the result of the actions of 4 glaciers, which were crucial to the formation of the Bardolino lands. A huge glaciation ended 600,000 years ago, and there were 3 further glaciations that ended 12,000 years ago. Materials deposited formed the morainic hills. The glaciers eroded the sides of the hills - this was truly a land of ice. However, the top of Montebaldo was not covered by ice. Many of the soils have a high calcareous content - this is perhaps a reason for the perception of salinity in the wines. On the mountain of Montebaldo there are calcareous rocks. On the flatter land close to the lake soils are gravel, and some are rich in sand - Pinot Grigio is grown here. It might be noted that Lugana, to the south of the lake has clay soils.

Zoning in on Bardolino


There are two different mesoclimates: Amphitheatre (near the lake): Mediterranean, cooled by winds from the Adige and breezes from Lake Garda, and Mountain: Alpine, continental but warmed by light breezes from the lake. Garda is very windswept. The altitude generally increases as we proceed from south to north, as does the rainfall. The south has higher temperatures, and less diurnal range. Montebaldo has an altitude reaching 1,800 metre, and of course this is cooler than the Land near the eastern shores of Lake Garda, with a great diurnal temperature range, which helps lock in a fresh acidity into the wines. It is easy to see that the myriad of soils and microclimates results in tremendous differences in the characteristics the grapes grown in individual plots.

Before and during the 18th Century there was a hot period, with a gradual increase in temperatures. Historically, vineyards were planted at higher altitudes on Montebaldo, but these have long been abandoned, although the remains of the terraces are still to be seen. During recent years the rise in temperatures has been rapid, and perhaps a move to plant higher, and reclaim these old vineyards will be considered.

Chiaretto di Bardolino

There can be no doubt that Chiaretto is the dry rosé wine of Italy. Annual production is now nearly 10 million bottles per annum. Whilst this is small compared with the rosé output of Provence (approximately 140 million bottles), Angelo is keen to stress that Chiaretto has its own styles, and is in no way trying to mimic France's most famous rosé. Many other rosés are mainly drunk as aperitifs (or in the case of a couple of people I know for 'session' drinking). Chiaretto can be perfect with oh so many courses, including salads, river fish, poultry and lighter flavoured hard and soft cheeses.

There is also a sparkling Chiaretto, made using the Martinotti method (second fermentation in tank).

Colour is obtained by pressing, the (red) grapes, sometimes with a few hours skin contact in the press. It might be noted here than many wine text books overstate the contact time necessary for rosé wines to pick up colour (I make a rosé in hot Cyprus that has just 2 hours skin contact). The 'saignée' method is not generally used. The finished wines are dry.

Bag-in-box is not permitted for Chiaretto.

Zoning in on Bardolino

Red Bardolino

Production is approximately 14 million bottles a year. Most consumers' perceptions of red Bardolino is that it is a light, quaffing red, not dissimilar to young Beaujolais AOP. In truth, there is a huge array in styles, including fuller-bodied, complex wines that are really age worthy. This was illustrated at a pre-dinner tasting of old wines at Taverna Kus in San Zeno di Montagna, in the Montebaldo zone. Red wines from the first decade of this century were still very much alive, and there were some stunning bottles from 2011, 2012 and 2014. Chiarettos too can age remarkably, and take on some savoury, tertiary notes. Incidentally Taverna Kus has a stunning list of over 1000 wines, all of which are European!

History of viticulture
Seeds of the wild vine Vitis silvestris that date from the Bronze Age have been found in pile dwellings the area. The Romans introduced viticulture to the region, which was part of Cisalpine Gaul. It was they who introduced the press which could be used to make lightly coloured wines, in a similar manner to the rosé wines of Provence. The Romans did not undertake a maceration of the grapes, and the resulting wines were very light: vinum clarum. In 1806 the term Chiaretto was introduced.

Bardolino, as a red wine, perhaps began its production in the 9th Century. The monks began keeping red wines in the crypt (caneva) of a small church at San Zeno. At the time Bardolino area was best known for figs, and vines began being substituted for fig trees. San Zeno, which used to be part of the Trentino region, is famous for its chestnuts, which provided a great food for the local pigs. Indeed, territories used to be measured by the number of chestnut and oak trees. Today the chestnuts have their own PDO: Marrone di San Zeno DOP. They make delicious soups!

Zoning in on Bardolino

Producers visited

I will give but a brief snapshot of some producers visited on the study tour, and some of the particularly notable wines tasted:

Vigneti Villabella - Villa Cordevego

Six wines from the 100 hectare Vigneti Villabella estate were tasted at their luxury Wine Relais, Villa Cordevigo at Cavaion Veronese. Twenty-three hectares of the vineyard are farmed organically, a figure a little higher than the regional average of 15 - 20% of organic vineyards. There are 3 biodynamic producers in the Bardolino area. Vigneti Villabella was founded in 1978, and now they have holdings in Lugana, Custoza, Soave and Valpolicella.

The tasting included a 2017 Bardolino Clasico 'Aristeo' - delightful wine with raspberry fruit, some black cherries, all overlaid with spicy notes. There's just a little balsamic aroma on the nose - oh so Italian! At 5 years old wine this was still youthful.

The 2012 Fracastoro, Amarone della Valpolicella Classico id really complex. The grapes for this wine are picked a little early and undergo a 120 day appassimento process at 65% humidity. This brick red wine, aged for 9 years before release, has notes of cherries soaked in spirit, plum jam, chocolate and a mélange of spices. A great Amarone.

Zoning in on Bardolino

Monte Zovo

Monte Zovo is owned by the Cottini family, who very much focus on terroir-driven wines. The original company was founded in 1925, and the move to the current main winery site at Caprino Veronese was made in the early 1960s. There are now 140 hectares of vineyards, sited in the three main areas, including 50 hectares in Valpolicella. They are mostly located above 550 metres, with plots reaching 950 metres above sea level. All are sustainably farmed, and the vineyards of the Caprino Estate are certified organic. The company only produces estate wines. There is a 5 hectare experimental vineyard that includes PIWI vines.

A particular delight was the 2018 Crocevonto Pinot Nero - Garda DOC, that accompanied some local cow's milk cheeses at lunch at the Caprino estate. The Pinot Noir vines are planted at 6000 vines per hectare on a south-eastern exposure in an organic vineyard. The vineyard has been converted from an alberello type of bush training, and now has a guyot system. The yield is some 6-7 tonnes per hectare, which by my calculation equates to 40 - 50 hl/ha. After picking, there is a pre-fermentation maceration of 18 - 24 hours. The wine is aged in barrel for 12 months. The nose of this wine showed nuances of alpine cherries and other red fruits, with just a hint of 'sous-bois'.

Zoning in on Bardolino

Le Fraghe

The company was started in 1984 by Matilde Poggi with the aim of 'making wines in the way I want. There are now 34 hectares of vineyards in 5 locations, certified organic since 1999. All fruit is harvested by hand. Although passionate about the traditions of the land, Matilde is follows her own, carefully considered road. She has been using screwcaps since 2008, and she says that they enable her to use less sulfites.

The estate is a proud member of FIVI, the Italian Federation of Independent Winegrowers that was formed in 2008. I feel at this point I must repeat, and endorse, a statement from the FIVI website: 'Unfortunately, we must assert that neither our unions or the ministry or the Italian representatives in Brussels have defended our interests. The large merchant, distribution, wine-producing and wine industrialists lobbies (who now have multinational interests) usually predominate. It is clear that industry and trade have interests in disengaging themselves from their origins, from the territory, in order to be able to buy raw materials in one place or another, based on market convenience. But wine in Europe is not a raw material: it is instead an agricultural product tied to its territory of origin.'

The tasting began with 2021 Chiaretto Ròdon. This is made from 80% Corvina and 20% Rondinella, with skin contact of one night in the press. After pressing the juice is pumped into stainless steel vats and cooled. There is a natural yeast fermentation at 16°C. Matilde doesn't want to use cultured yeasts as she feels they impart alien aromas. The beautiful strawberry fruit of this wine prevails; it is crisp, fresh, chalky yet saline.

A highlight was a fascinating fight of Bardolino Classico 'Brol Grande' from the 2020, 2019, 2018 and 2016 vintages. The 2020 exuded delicious blueberry fruits but the wines really gained complexity with age, with the 2016 having hints of leather to add to the back pepper and spices.

Zoning in on Bardolino

A Sense of Place = A Place for the Senses

The Bardolino wine region is such a beautiful part of Italy, and a great area to spend a few days, or a lifetime. There are delights not only for the wine lover, but for the artist, fisherman, horse-rider, gastronome and historian. Hiking in the Montebaldo hills has a special magic, but for the less energetic, you can take a cable car from Malcesine by the lake to a height of 5,774 ft.

I've already mentioned the delightful town of San Zeno di Montagna. It is here that La Casara del Baldo sells the most delicious home-produced hard cows' milk cheeses and sopressa (aged salami). Tasting these with a range of Bardolino Montebaldo wines gives not only a sense of place, but a place in heaven.

I wish to thank Angelo Peretti and all at Consorzio di Tutela Chiaretto e Bardolino, Emma Bentley, Beatrice Bianchi and all at Studio Cru, the producers who generously gave their time and hospitality, and my fellow travellers for putting up with my technical questions!

The photos of La Rooca, Montebaldo and Sommacampagna are courtesy of Consorzio di Tutela Chiaretto e Bardolino.