Manerba with taste.
The micro-climate in Manerba is suitable for growing vineyards and olive trees, and it's the reason of the great production of DOC Wines and precious oils. Perfect to match with typical lake and land products.
The cultivation of olive trees has a long tradition on lake Garda and in Valtenesi.
The particular microclimate of the lake, in fact, makes this oil unique and fine, excellent to flavour salads and to exalt the taste of meat and fish. Its organoleptic properties are: its intense green-gold colour, thanks to the high content of chlorophyll; its delicate bouquet, fruity, mild, with different intensity with almond aroma.
The extra-virgin olive oil of Garda is used both row and cooked and is one of the best dressing fats, thanks to its genuineness, digestibility, nutritional contribution, tastiness and even thanks to its beneficial properties.
Also the viticulture and the production of wine trace their origins in a distant past. The wonderful hills of Valtenesi, with the mild climate influenced by the lake, represent the productive heart of high-quality wines.
Garda Classico Bianco DOC
It goes well with refined dishes, such as lake fish, salt-water fish, shellfish, seafood, vegetables flans, rice and generally with the delicate cuisine.
Garda Classico Rosso e Rosso Superiore DOC
The ideal combination is with red meat dishes, roasts and stews and with “carpaccio” and tartar sauce, feathered game and ripe cheese.
Garda Classico Chiaretto DOC
It is excellent with not too elaborate dishes: lake fish, snails, frogs, white meat, starters, vegetables and mild salami.
Garda Classico Groppello e Groppello Riserva DOC
They are obtained from the most typical variety of the area: the Groppello. They express, thanks to their organoleptic complexity, the time-honoured tradition of Valtenesi oenology. The ideal combination is with pasta, read meat, roasts, spiedo (meat on the spit), game, salami, fresh and ripe cheese. The quality “Riserva” becomes a noble tasting wine between meals.
Here are some typical dishes of our territory, related to a long tradition of farmers and fishers: spiedo (pieces of meat – pork, chicken and small birds – alternated with potatoes and sage, spitted with particular sticks and cooked slowly with butter, for some hours in a particular tool) with the inevitable polenta; lake fish: grilled pike and whitefish, pilchards “en saor ”; local salami and other tasty dishes of the tradition of Brescia.
