Bardolino Classico DOC

Superb with fresh pasta with mushroom and white meat sauce, or pasta e fagioli soup. After a brief period of cellaring, it also goes well with roast and stewed poultry. When very young and well chilled (14° C), it is perfect with dishes featuring fresh-water, oily fish, such as grilled eel and risotto with tench. It is usually paired with one of the most renowned specialities of this region, namely polenta and baccalà (stockfish). A more unconventional but equally pleasing match is that with fish or vegetable couscous.

In stainless steel tanks. About 3 months in the bottle.

Destemming and pressing of the grapes. Maceration: about 7 days in stainless steel tanks. Malolactic fermentation in autumn.

The cellars of Santa Sofia are located below and to the side of Villa Santa Sofia, formerly known as Villa Serego. Begun in 1560 to a design by Andrea Palladio, the villa was built on commission from Marcantonio Serego, a highly esteemed nobleman married to Ginevra Alighieri, even if the grandiose project was actually completed only in a small part and what can be seen today is approximately one third of Palladio's original design.