For ‘Bardolino Chiaretto’ I chose the grapes from two different vines Corvina and Rondinella ‘ and placed them in crates, each weighing approx 20kg. On the vines I left the Corvina grapes needed for ‘Bardolino and Ettore’.

The vinification of ‘Bardolino Chiaretto’ is done with 4-5 hours of maceration in the presser at 6° until the colour is right. When maceration is finished the must undergoes soft pressing. The wine flower is placed into the vats for 24 hours at 6° allowing it to deposit and then it is left to ferment for 15 days at 16°.

For ‘Bardolino’ I choose two different grapes types from three different vineyards that had been left to mature longer in the vineyard. I put the grapes into approx 20kg crates. For ‘Ettore’ I selected the vineyard of Corvina. I decided on the Cabernet and before harvesting I removed the excess leaves from both sides and when the maturing had finished I cut the branches and left the grapes to semi-dry on the vines.