Chiaretto is a wine which is traditionally produced with the first grapes of the harvest.
A fragrant rosé, it is one of the first Italian wines to have been recognized with the DOC (denomination of origin) guarantee, on the 21st July 1967.
The vinification technique was understood in ancient times and coded in the 1800’s by the Venetian senator Pompeo Molmenti, who owned a home and vineyard at Moniga del Garda, and ir recieved a specific legislation in 1962, from the Consorzio Tutela Vini Bresciani (wine tutelage consortium of Brescia).
A partial contact of the must with the grape marcs, from which color and some fundamental substances can be extracted, is essential to characterize Chiaretto.
If the time of contact is too short, the wine will be dull, incomplete, and of undefined color. If the time is exceeded, even for just a bit longer, the wine becomes of an impersonal red color, too winey, and without any particular features.
It is known that you must know how to seize the “fleeting moment” to separate the must from the skins: each year this varies according to the seasonal trend and therefore to the degree of ripeness and health of the grapes.
In very few other productive processes is human sensitivity needed in applying technology as an art form: an ancient tradition has made this development possible over a period of time. Without this sensitivity the contributions that followed, even though refined and modern, wouldn’t have had the same result.
Modern techniques of wine making, in particular an accurate control of temperature during fermentation, enhance the intense aroma of wild berries and flowers.