Allegrini Wines Logo

Allegrini Bardolino 2013


AppellationBardolino D.O.C.
Grape varietiesCorvina Veronese 50%, Rondinella 35%, Molinara 15%
Vineyard location: Hills of Lake Garda
Altitude: 200 metres (656 feet) above sea level
Exposure: South/South-West
Soil characteristic: Morenic hills of fluvial-glacial origin
Training system: Arbour
Average age of the vines: 27 years
Density of the vineyards: About 3,000 vines/Ha (1,214 vines/acre)


Harvest: Manual harvest in September
Pressing: De-stalking then soft crushing of the grapes
Fermentation: In temperature controlled stainless steel tanks
Fermentation temperature: 26-30°C (78-86°F)
Length of fermentation: 8-10 days with daily periodic pumping overs
Malolactic fermentation: Naturally, in December
Ageing: 3 months in temperature controlled stainless steel tanks


Alcohol content: 12.65% Vol
Total acidity: 6.05 g/l
Residual sugars: 4.9 g/l
Dry extract: 32.30 g/l
Free SO2: 25 mg/l
Total SO2: 117 mg/l
pH: 3.34


All the condition exist for one of the best harvests in recent years: the grapes enjoyed gradual ripening, which came about, above all, by virtue of light rather than heat, and this led to the synthesis of quality factors such as the accumulation of polyphenolic substances in red grapes and aromatic substances in white grapes. The months of July and August were crucial, with their high temperatures and highly-beneficial day-night temperature variations, which were very important for ideal ripening. The climate during harvesting in September and October was mostly good even if it was interspersed with days of heavy rain. In the days after rainfall, particular attention was paid to the careful selection of the grapes.


Ruby red of medium intensity with purplish highlights.

Intense and fragrant, with dominant notes of small woodland berries accompanied by the characteristic spiciness of pepper and rose-hip blossom.

Dry and harmonious, it captivates the palate with its elegance and succulent easy-drinking style.


Pairs well with simple Mediterranean cuisine, especially pasta and seasonal soups, appetizing entrées and warm hors d’oeuvres.

Serve at 15-16°C (59-60°F).