Successful «Corte degli Assaggi» Highlights Young Audience for Chiaretto
The four days of «Corte degli assaggi» organized by the Municipal Administration to celebrate the «Palio del Chiaretto» and the «Trofeo Pompeo Molmetti» have been notably successful.
The estate of Villa Bertanzi, where Senator Molmenti refined and brought notoriety to Chiaretto — a flavorful wine with a delicate pink hue — saw a significant influx of visitors, many of whom were young people interested in guided tastings, free tastings, and in discovering the intruso — the rosé wine that was not Garda Classico Chiaretto doc — under the skillful guidance of Ennio Avigo, sommelier and founder of the «I castelli del Chiaretto» Association.
The Market and Technology of Chiaretto
It has been demonstrated that «Chiaretto» appeals to young people. And this undoubtedly pleases producers, who thus discover an attentive and interested market.
During the four days, expert producers from Valtenesi repeatedly explained how the Chiaretto wine derives from Sangiovese, Groppello, Marzemino, and Barbera grapes, cultivated in vineyards on the morainic hills west of Lake Garda, harvested at full ripeness.
The vineyards have always been cultivated using the «bilateral Guyot» training system, which is strictly and exclusively used for producing high-quality grapes.
Sangiovese provides structure and longevity; Groppello adds finesse, elegance, and sapidity; Marzemino contributes fragrance and harmony in the aromas; Barbera offers freshness and vivacity.
It was pointed out that the technology used is the «submerged cap» method, involving the use of pure flower must through draining, after fermentation has begun, without any pressing or torchiatura.
The grape yield for Chiaretto wine is fairly low. From these grapes and this ancient winemaking method, Chiaretto was born.
It is argued that Chiaretto differs from Rosato precisely because of its elegant color, fragrant aromas, and exceptional sapidity.
It has a balanced aroma of flowers and slightly ripe fruit, gradually intensifying, evolved, and interesting in its maturity.
The taste is dry, harmonious, with a slight bitter almond aftertaste, excellent persistence, and character. It should be served at a temperature of ten degrees Celsius.
The Audience and Related Events
In Moniga, numerous visitors showed great interest in the products of refined agro-food craftsmanship, offered by the young farm «I Pesei», which invited guests to taste jams, jellies, fruit preserves, and honey.
Similarly, electric propulsion vehicles showcased by «Eletric Wheels Club» captivated and intrigued visitors: environmentally friendly electric vehicles and boats that attracted experts from abroad as well.
Carlo Bresciani