A region’s wines tell the story of the land from which they come and the life of the people that produce them.
The vineyards that stretch throughout the Brescian portion of Lake Garda produce the following designations: Valtenesi, Garda Classico Chiaretto/Valtenesi Chiaretto, Garda Classico Groppello and Lugana DOC.
GROPPELLO AND CHIARETTO
Valtenesi is by tradition a land suited for the production of rosé wines, thanks to the presence of sandy and stony soils as well as the autochthonous Groppello grape variety.
Groppello – which presents compact clusters of closely packed grapes that form a sort of knot (“grop” in the local dialect) is the most typical wine of the area. There are currently three Groppello biotypes in Valtenesi: Gentile, Mocasina and S. Stefano.
This variety is characterised by a light and bright ruby red colour, with fruity and typically spicy notes, it is full-bodied and associated with a good acidity. It pairs well with savoury first course dishes, all types of meat and medium-mature cheeses.
A rigorous selection of the finest vineyards, a careful choice of the grapes, and at least two years of ageing: this is what goes into the making of Riserva. This extremely rich, full-bodied product is intensely and sweetly spiced, and is characterised by a fine deep taste that is always quite enveloping but smoothly tannic. It is ideal with red meat dishes, the traditional spiedo Bresciano and many entrees typical of Lombard regional cuisine.
Groppello is also often used in grape blends that include Sangiovese, Marzemino and Barbera to create Garda Classico Rosso.
In 1896 the noble Venetian Pompeo Molmenti – scholar, politician and able agronomist, who received in dowry from his wife 15 hectares located in Moniga del Garda – began to produce the famous Chiaretto wine on his land by applying the age-old submerged cap technique.
This method consists of delicately pressing the grapes and later letting them rest on the skins for a few hours to achieve the classic pale pink colour. This was the origin of the rosé winemaking technique from which we now obtain Chiaretto, the “wine of one night”.
Traditionally, the first and the finest grapes of the Classic Garda harvest are used for the production of the wine known as Chiaretto which, on 21 July, 1967, was among the first in Italy to obtain the prestigious recognition of the Controlled Denomination of Origin.
Modern winemaking techniques and in particular the careful use of temperature control during fermentation, brings out the intense and specific aroma, especially its fresh fruity taste.
What gives this wine the distinct velvety texture that is perceived at the front palate is without doubt the generous alcohol content (achieved by selecting the best grapes and winemaking technique), while the slight hint of bitter almond combines well with the savoury back palate that comes from the unique presence of salts that the soil is able to provide the vine and the grapes in this area. This typical and unique rosé wine derives from the balanced components, the wide range of aromas and the composite and refined flavours.
The characteristics of Chiaretto are at their best during the first year after harvest, especially from the end of February to the end of summer.
This wine’s ideal serving temperature is quite low (10-13 degrees), making it perfect for the summer season. Ideal for every meal, it can be served with any dish and be intensified with appetisers, simple white meat dishes, fish of the sea and of course – by tradition – of the lake.
TREBBIANO DI SOAVE (LUGANA)
Typical expression of the Brescian shore of Lake Garda, Lugana Doc wine is obtained from grapes of the Trebbiano di Soave (Turbiana) variety belonging to the Verdicchio genotype.
From the oenological viewpoint, it is a complete grape variety: outstanding results are obtained in the entire range from sparkling wines to later harvests, with peaks of absolute excellence in still wines.
In its youth, Lugana presents floral and fruity hues, with good freshness and zestful taste. It features an almondy back palate and exhibits good longevity acquiring intense mineral notes of anise and dry flowers with excellent structure and tanginess.
It is a wine to try with poached sea bream or whitefish prepared with marjoram.