Zenato
Bardolino 2025
| Denomination | DOC Bardolino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 65% Corvina, 25% Rondinella, 10% Molinara |
| Aging | Maturation in stainless steel tanks |
- Name and vintage: Bardolino DOC 2025, still red wine produced in Veneto
- Format and alcohol: 0.75 litre bottle, 12.5% alcohol, closed with a natural cork stopper
- Grape blend: composed of 65% Corvina, 25% Rondinella and 10% Molinara
- Vinification in steel: 10-day fermentation at 26°C followed by gentle pressing
- Tasting notes: aromas of cherry and violet; dry and savoury flavour with an almond finish
Description
What kind of wine it is
Zenato Bardolino is a still red wine from Veneto, made from a harmonious blend of Corvina, Rondinella and Molinara grapes. An authentic expression of the Bardolino area, it appears in the glass with a brilliant ruby red hue. On the nose, it offers aromas of cherry and violet, which precede a dry and balanced palate. Its structure is characterised by a light body and soft tannins, leading to a savoury finish enriched by pleasant almond notes.
Where it comes from
The grapes are sourced from the south-eastern shore of Lake Garda, in the inland area between Bardolino and Peschiera del Garda. The vineyards, cultivated at an altitude between 50 and 100 metres above sea level, are trained using the pergola and Guyot systems. The vine roots delve into moraine-based soil, characterised by a substantial stony structure and the presence of silt. These environmental conditions give the wine a lively and easy-drinking character, while ensuring fresh acidity and a pleasant tannic texture.
How it is produced
Harvesting takes place between the end of September and the beginning of October, followed by destemming and crushing of the bunches. The must undergoes fermentation in stainless steel for about ten days at a controlled temperature, maintaining contact with the skins to extract colour and primary aromas. Afterwards, the wine is separated from the pomace through gentle pressing and continues its maturation in stainless steel. This production technique is strictly aimed at preserving the maximum aromatic purity and the natural freshness of the grapes.
History and Curiosities
Since 1960, Zenato has embodied authentic Venetian tradition by producing an elegant Bardolino DOC on the morainic hills of Peschiera del Garda. This red wine is created from the classic blend of Corvina, Rondinella and Molinara, carefully tended by oenologist Alberto Zenato. Deep respect for the land is reflected in every glass, offering a savoury sip with a light body, enhanced by delicate notes of cherry and violet. A harmonious and versatile label, perfect for enhancing Mediterranean starters and white meats.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1960
- Oenologist: Alberto Zenato
- Bottles produced: 2.000.000
- Hectares: 95
1960 – San Benedetto di Lugana. It’s here that the heart of Sergio Zenato started to beat. His story is made of passion and hard work; a deep connection to his land and his people; entrepreneurial ability and openness to innovation and new vinification techniques and investment in native grape varieties.
A story that stretches from the banks of Lake Garda to the hills of nearby Valpolicella where the estate’s reds are born from sunny vineyards of Corvina and Rondinella in Costalunga in Sant’Ambrogio commune. Read more
| Name | Zenato Bardolino 2025 |
|---|---|
| Type | Red green still |
| Denomination | Bardolino DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 65% Corvina, 25% Rondinella, 10% Molinara |
| Country | Italy |
| Region | Veneto |
| Vendor | Zenato |
| Story | History and Curiosities Since 1960, Zenato has embodied authentic Venetian tradition by producing an elegant Bardolino DOC on the morainic hills of Peschiera del Garda. This red wine is created from the classic blend of Corvina, Rondinella and Molinara, carefully tended by oenologist Alberto Zenato. Deep respect for the land is reflected in every glass, offering a savoury sip with a light body, enhanced by delicate notes of cherry and violet. A harmonious and versatile label, perfect for enhancing Mediterranean starters and white meats. |
| Origin | South-eastern coast of Lake Garda, between Bardolino and Peschiera del Garda, and the nearby hinterland |
| Soil composition | Morainic, with substantial stone content and presence of silt |
| Cultivation system | Pergola and Guyot |
| Plants per hectare | 2700-3000 |
| Yield per hectare | 120 quintals per hectare |
| Harvest | End of September, beginning of October |
| Fermentation temperature | 26 °C |
| Fermentation | 10 days |
| Production technique | Destemming and crushing of the grapes; fermentation for 10 days in steel tanks at 26°C; separation from the skins with soft pressing |
| Wine making | The grapes, destemmed and crushed, are fermented for 10 days in steel tanks at a temperature of 26°C; once alcoholic fermentation is complete, the wine is separated from the skins by gentle pressing. |
| Aging | Maturation in stainless steel tanks |
| Total acidity | 5.5 gr/L |
| PH | 3.44 |
| Allergens | Contains sulphites |