ROSATO WINES

• Chiaretto (Ro): 35–95% Corvina Veronese (locally Cruina) and/or Corvinone (maximum 20% Corvinone); 5–40% Rondinella; maximum 20% OANRG (maximum 15% Molinara; maximum 10% of any other single variety)

RED WINES

• Rosso (Rd): 35–95% Corvina and/or Corvinone (maximum 20% Corvinone); 5–40% Rondinella; maximum 20% OANRG (maximum 15% Molinara; maximum 10% of any other single variety)
• Novello (Rosso)

SPARKLING WINES

• Chiaretto Spumante (RoSp): 35–95% Corvina and/or Corvinone (maximum 20% Corvinone); 5–40% Rondinella; maximum 20% OANRG (maximum 15% Molinara; maximum 10% of any other single variety)

• Classico, the historic production area in and around the commune of Bardolino
• La Rocca (Rosso)—the western strip along Lake Garda
• Montebaldo (Rosso)—the northeastern part of the denomination
• Sommacampagna (Rosso)—the southeastern part of the denomination

• 100% of grapes for Novello must undergo carbonic maceration and the wine must be bottled by December 31
• Wines labeled as La Rocca, Montebaldo, or Sommacampagna can contain up to 15% wine from either or both of the other two
• Chiaretto wines may be labeled as “Chiaretto di Bardolino”
• Minimum alcohol level: 10.5% for Chiaretto, Rosso, and Rosso Classico; 11.0% for Novello and Rosso from La Rocca, Montebaldo, or Sommacampagna; 11.5% for Spumante
• Residual sugar: Maximum 9 g/l (0.9%) for Chiaretto; maximum 10 g/l (1.0%) for Novello; Spumante can range from brut nature (zero dosage) to demisec (abboccato)
• Aging: For Rosso and Rosso Classico, approx. 3 months (ERD = January 15, V+1); for Rosso from La Rocca, Montebaldo, or Sommacampagna, minimum 1 year (ERD = September 1, V+1)