ITALIAN WINE REVIEW | Kyle Phillips

Giugno 2011 | Wine blog

During the summer months one of the nicest simple wines to break out is Bardolino Chiaretto, an eminently drinkable rosè made from the same varietals — Corvina, Rondinella and Molinara — also used to make Bardolino (and Valpolicella), both of which are red.

The 2010 vintage was relatively cool and wet, which makes for lively acidities, and the 2010 Bardolino Chiaretto, lightly chilled, will be quite nice at cookouts or picnics, and also be a pleasant vino a tutto pasto, (to be drunk throughout the meal) that will work quite well with lighter summer dishes, including pasta salads, stuffed vegetables, and meat dishes served cool.

Fulvio Benazzoli Bardolino Chiaretto 2010.
Pale rose pink with brilliant reflections. The bouquet is fairly rich, with bright floral accents and some minerality that are supported by cut flower pungency, which is also a factor of youth. On the palate it’s moderately intense, with sour cherry raspberry fruit supported by fairly bright raspberry acidity and by slight brambly tannins that flow into a fairly long savory finish with tart berry fruit underpinning. It’s pleasant in a fairly direct key, and will be versatile at table.
1 star

Chiaretto Sfondo bianco

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