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Food and Wine

Lake Garda: ancient land of flavours


PEARLS OF THE LAKE: FISH, OIL, WINE
FISH

The main ingredient of the Garda cuisine is the lake fish. Here, in an environment abundant in fish, you may find trout, eels, vendaces, pikes, perches, rare carps and, from the beginning of summer, sardines and bleaks.
OIL

The proud of this land is the extra-virgin olive oil with protected designation of origin, characterized by a very low degree of acidity, which makes it very digestible and therefore highly sought-after.

Wine

Il Lugana: Prince of the Lake

Il Lugana is the first product with controlled designation of origin of the Lombardy region, and one of the first in Italy: it is a product that, with every sip, reaffirms its identity, deriving from the vine variety that characterises it, the true treasure from which Lugana typologies are created. Il Lugana is produced in three typologies: Lugana doc, Lugana Superiore and Lugana Spumante. Ideal as an aperitif, Lugana doc is recommended to accompany Italian starters and lake fish, such as vendace and pike. 
Garda Classico Bianco DOC

Garda Classico Bianco consists of 70% of Riesling Italico and Riesling Renano grapes. It is a dry, energetic and noble wine with aromatic notes. The colour is bright, straw yellow with mild greenish reflections, while the fragrance is fine, fresh and delicate. On the palate, it is harmonious, velvety, slightly salty and with a bitter-almond aftertaste. The overall minimum gradation is 11° vol. It is very well suited to accompany lake fish, sea fish, crustaceans, seafood, vegetables, risottos and, in general, refined and classy cuisine.
                                                                 
Garda Classico Rosso and Rosso Superiore DOC

Garda Classico Rosso and Rosso Superiore are obtained by joining Groppello, Marzemino, Barbera and Sangiovese grapes, thus capturing only the best of local vine varieties and wine-making potentials. Garda Classico Rosso is a well-structured wine of a brilliant ruby red colour. It has a vinous scent, fruity when young and spicy when aged. The flavour is sapid, fine, saline. The overall minimum grade is 11° vol. This wine must be aged from one to three-four years. It matches well with red meat, roasts and stews, but also with carpaccio and steak tartare, gamebirds, and tasty and seasoned cheeses.
Garda Classico Chiaretto DOC

Garda Classico Chiaretto is made of the same grapes as Garda Classico Rosso, but it is subject to the white wine-making process, which keeps the contact of the skins with the fermenting must for a shorter time, so as to obtain a rosy wine with ruby reflexes. Chiaretto differs from other rosé wines for its floral and berry aroma, accompanied by a slight fresh and sour note. It combines perfectly with lake fish, snails, frogs, white meats, appetizers, vegetables and sweet-cured meats. It is also ideal as a wine to be enjoyed outside meals and as aperitif.
Garda Classico Groppello and Groppello Riserva DOC

Made from the most typical variety in the area, the Groppello vine, these wines are characterized by a brilliant ruby red colour and a fruity, slightly spicy scent. The taste is sapid and velvety, with a bitter-almond finish. The total alcohol content is 11° vol. and 12° vol. for the Reserve quality, which should be aged from 2 to 4 years. It is usually combined with pasta, red meats, roasts, skewers, game meat, salami, fresh and seasoned cheeses. Outside meals, the Reserve quality is used as a noble tasting wine.
 
San Martino della Battaglia DOC

It is a dry white wine, produced with Friulan Tocai grapes, with yellow citrus nuances, warm and golden tones and pale light-green reflections. The scent is intense and fresh, with a slightly-bitter finish. The total alcoholic content is 11.5° vol. Mild acidity makes this wine suitable for aperitifs, starters, dry-cured-ham dishes, light risottos, eggs with asparagus and, in general, light cuisine of delicate taste, which exalts the fine and harmonious aroma of Tocai grapes.
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