In the Bardolino production zone, the vine has been cultivated since the Bronze Age. The name could be derived from Bardala, daughter of King Axuletus and grand-daughter of Mantus, founder of Mantua.
Until the beginning of the 19th century, it was the practice to produce Bardolino by fermenting the must in holes in impermeable rock strata, which were covered by slabs of stone.
Bardolino is made from a mixture of grapes, each of which has a precise role to fill: Corvina provides body and color. Rondinella is responsible for the wine’s characteristic and appealing grassy flavor. Molinara gives the wine fragrance, while Negrara assures softness and freshness.