The “Bardolino DOC” and “Bardolino Classico DOC” are easy to drink with their fruity smell and their scents of strawberry, raspberry, cherry, currant and marasca cherry; on the other hand wines belonging to the three subgroups – refined during at least one year – are seasoned with spices such as cloves, cinnamon and black pepper.

As for traditional Italian cooking, this wine perfectly matches with main dishes and pasta: risotti, ravioli but also mixed legume soups. The former constitutes 35–65 percent of any Bardolino or Bardolino Classico wine, contributing structure, weight and a sour cherry aroma. It was Nino who decided to move the production in the 1950s from the small winery in the historic centre of Bardolino to its present location,with more space and improved practicality, in the hills above the village with a spectacular view of Lake Garda. The Bardolino novello was first produced in the late 1980s in a style that mimics the French wine Beaujolais nouveau.The Corte Giara wine estate, Naiano, stretches across an area of 33 hectares, and is located right in the centre of Bardolino Classico. The main variety used in the respect of the ancient local production and according to the technical policies of production, subscribed and nationally approved in 1968 are : the Corvina vine which is used between a 35% and a 65% and the Rondinella Classica of Veneto used between a 10% and a 40%. The aging process of Masi Frescaripa Bardolino takes place in oak barrels for a minimum of 6 months, resulting in a well-structured wine with a vibrant bouquet of red berries, hints of spice, and a smooth, velvety finish.

While respectful of their past, Bertani strives towards innovation, using progressive techniques and equipment allied with extensive experience and a deeply felt respect for tradition to provide wines of uncompromising quality.Er kommt aus der gleichnamigen Stadt Bardolino am Gardasee und ist bekannt für seine fruchtigen Aromen und Vielseitigkeit. The Lake Garda microclimate which the hilly area above Bardolino enjoys produces Corvina, Molinara and Rondinella grapes at a naturally high level of maturation. A good Bardolino red wine, however, has no need for an award: The finesse of this fine wine simply speaks for itself.

This wine has to be served in a “Grand Ballon” wine glass and after one hour of decanting it gives a light red and bright color like the “Cerasuolo” but by aging, it gets a more intense and garnet color. In recent years the range has grown steadily with vineyards being developed in Friuli and northern Veneto, around Conegliano. In addition other grapes used in a lower percentages are the Molinara with a 10% that can achieve a 20% and the Negrara usable at a maximum of 10%. According to tradition, in 807 King Pipino offered the San Zeno monastery of Verona a church in Bardolino ( San Zeno) with its plots of land.Finally the Bardolino “Superiore” – marked with the DOCG since 2001 – peaks with its taste and smell and its alcoholic strength that is higher than in the “basic” version.

The 'power' variation of the quaffable Bardolino classic is the Bardolino superior with its DOCG seal. Gaetano Zeni, referred to as Nino by everyone, was the real innovator of the modern era of the winery: a number of small and big changes initiated by him lifted the winery to its level of today. It forms part of the larger Tri-veneto wine region along with its neighbours Friuli Venezia Giulia and Trentino-Alto.Made from no less than 10 different grape varieties - a mix of 30% red grapes (Corvina, Rossanella, Rondinella, Molinara) and 70% white grapes (Fernanda, Moscato, Trebbianello, Trebbiano, Garganega, Tocai), co-fermented, with skins for 10 days, this is a wine that is almost impossible to define.