Erre

BARDOLINO 2016 Ronca

The Cantina Ronca Bardolino sees traditional maceration of skin with racking off after few days from the beginning of fermentation and, in order to accentuate the fermented fruity aromas, the temperature is kept at a maximum of 22-25° C. The alcoholic fermentation is followed by a partial malo-lactic fermentation, in order to obtain more softness and drinkability.  Erre is far more pleasent than most Bardolino’s- while many have a hard bitterness at the end, this one doe not.  The taste is fresh with bits of smoke and easy berry.