The wines of the D.O.C. Bardolino are obtained from historic native vines. In terms of grapes, the main part is played by Corvina Veronese, with a small quantity that can be replaced by the Corvinone variety. Rondinella is admitted between 10% and 40%. In modest quantities (never exceeding 10-15%), vines such as Molinara, Rossignola, Barbera, Sangiovese and others may be included in production. The Corvina is the classic autochthones grape of Valpolicella and Bardolino. We do not know its origins, but they are ancient: the first record of its cultivation in Valpolicella date back to 1824 by the Pollini family. Corvina Veronese is a variety that has mid-term budding and middle to late ripening. It is vigorous and constantly productive due to a fortunate fertility of the buds and to a fairly consistent average bunch weight. It resists cold winters without particular difficulty, although it is sensitive to mildew, botrytis, powdery mildew and rotting acid. It prefers long pruning in its different forms of cultivation. If vinified in purity, Corvina gives a wine of fairly intense ruby red colour with violet reflections and fresh scents, quite full-bodied and with a slightly tannic acidic taste. Of unknown origins, Corvinone has always been confused with the Corvina Veronese Grossa until 1993, the year of its entry in the Register of varieties. In terms of phenological characteristics the Corvinone does not differ substantially from Corvina; it is, in fact, a vine of mid-term budding and medium-late ripening. It is highly vigorous, therefore it is suited to expanded farming methods; it has good productivity due to its large sized bunches and the good fertility of its buds. It is sensitive to the desiccation of the spine, botrytis, rotting acid, and especially to mildew. The Rondinella is widespread in the areas of Valpolicella and Bardolino where the wines produced with its vines are classified both as D.O.C and D.O.C.G.. Of an unknown origin, it probably arrived in the Verona area in the 19th century. The name seems to derive from the colour of the berry, which resembles the livery of the swallows’ plumage. It is a vigorous vine, with mid-term budding and medium-late ripening. The fertility of the buds is relatively high, and together with its good average bunch weight, it ensures constant and abundant production. It is suitable for different types of expanded farming methods ideally with rich medium-long pruning. It has a high tolerance to the main cryptogams, with the exception of apoplexy. It has good resistance to drought and ferric chlorosis. The wine that is obtained is less robust than that of Corvina, with a less intense ruby colour, a floral aroma, and has a slightly vinous dry taste. The first mention of the Molinara grape variety being grown in the lower Veronese plain dates back to Pollini (1824). Currently it is reared mainly in the Garda and in the surrounding morainic areas. It has mid-term budding, with medium-late ripening. The relatively average fertility of the buds, and the medium low weight of its grape bunches lead to a medium scale production. Of quite high vigour, it is suited to expanded forms of cultivation (referred to as “pergola veronese”). It is very sensitive to excess moisture and potassium deficiencies; it has good tolerance to powdery mildew, downy mildew, though less tolerance to botrytis and rotting acid. The wine that is derived from this grape taken in purity is pale pink, both quite acidic and high in alcohol. 36 Bardolino D.O.C