Monte dei Roari – Bardolino wine (Winemaker Stories)



Alessia explains to us her family’s story about making wine in Bardolino.
It was formed by the last glacier times
that originated the Lake of Garda
at the end of the glacial era, and it formed this hill
after this hill there’s a plain
Here we’re in the Custoza DOC and Bardolino DOC
so we have Bardolino, Chiaretto, and Custoza
We also have part forest, so the vineyards are surrounded by forest
We cultivate with our own traditional technique called ‘Archetto Veronese’ (Veronese small arch)
Basically it’s a double guyot, but instead of growing across, it forms 2 arches
This gives us the maximum exposure to the sun
so they are more healthy, get more air, and not covered by the leaves
so we are able to work without treatments in the vineyards
We are preparing the vineyards for green manure
We don’t use chemicals, not even organics, just green manure
These aren’t even the oldest…they are around 25 years old.
We have a vineyard over there, that we use for the re-fermented wines, which has around 45 years
It’s the oldest vineyard in this zone
We have Garganega, Trebbiano, Malvasia, Moscato, Trebbianello (similar to Tocai)
One branch that makes an arch and another that makes another arch
This gives us an ideal exposition, and we don’t have all the leaves bunched…an optimal distribution
This is a typical grape for us called Rosanella
We use it to make a sparkling rosato traditonal for our family
It’s a grape with great salinity which makes for a great sparkling or rosato
It has medium-large bunches, nice and round, and is a beautiful rose color, typical of this zone
These are white grapes, a mixed vineyard.
We have Trebbiano, Garganega, Trebbianello, Fernanda
which is similar to Cortese from Piedmont…and we have Malvasia and Moscato
all together.
here we harvest everything together
we vinify them together, part in stainless and part in amphora
are we ferment in the style sortie
Sometimes we have problems with the wood, but we always look for the most natural ways to fix them
We try to fix it so they can breath and make it
This was a warm year, no water, it never came.
Before there was frost, but it didn’t touch us because we are higher up, but it did down there
but production was better than we would have thought
This is white soil
There are a lot of stones, they are round because they come form the glacier
they are all dimension
we even found some huge ones…they are tons of them here…white stones
we used them to reinforce the areas around here, and to help drainage
Our wines have a great salinity
We say white grapes, white soils.
Red grapes, red soil.
This is a mixed piece.
This is all white while over there is red
even here we have lots of stones
It’s difficult to work this land because it’s full of stones
We do everything by hand
the vineyards have been pruned just once by hand this year, and not all of them
so we don’t use machines in the vineyards
We used a treatment of 501, nettles and camomile to give more intensity and perfumes to the grapes and also the wine
usually in autumn, once or twice a year we do a treatment of 500
This is a historic company because it has existed for 3-4 generations
Then when my husband and I took it over we changed everything to biodynamics
This is our cellar
We have cement vats, called eggs
One for whites, one for Chiaretto
and here we ferment the Chiaretto and the Bardolino
They are unique vats because they have a shape that allows for natural battonage (stirring of lees)
It is conserved and matures well here
We also have amphorae, which have the same shape of an egg
This also permits the battonage of the wine
This we use for the dual fermentation of Rosanelle and Sortie
Our winery is a family one, my husband and myself, really small, and we do everything
Bardolino is composed of different grapes
The main ones being Corvina and Rondinella
We do separate vinifications of Corvina and Rondinella and then we assemble them once the fermentation is done
Our Bardolino is called Reboi which is a traditional technique of our family
in the years that is needed we do a second fermentation, with other grapes we’ve been late harvested
so it is a re-fermentation
in 2014, a difficult vintage, heavy rains and cool temperatures
we do this second re-fermentation, that is not like Ripasso
but it’s similar, of wine ri-fermented on fresh grape
so we re-ferment the wine on grapes that has been harvested later, more ripe
This is a way to clarify the wine, naturally

source