Bardolino is an Italian red wine produced along the chain of morainic hills in the province of Verona to the east of Lake Garda.
It takes its name from the town Bardolino on the shores of Lake Garda and was awarded Denominazione di origine controllata (DOC) status in 1968.

The blend of grapes used to produce the wine includes Corvina, Rondinella and Molinara.
Up to 15% of the blend may include Rossignola, Barbera, Sangiovese and/or Garganega.

Located on the south eastern shores of Lake Garda, the classico zone surrounds the towns of Bardolino, Affi, Cavaion, Costermano, Garda and Lazise.

Beyond the classico zone to the south are flat, fertile plains where Bardoline wine is produced from high grape yields. About 45% of the production comes from the Bardolino Classico region, but unlike its neighboring Veneto DOCs - Soave and Valpolicella - there does not seem to be much terroir driven quality difference between the wine produced in the classico region and that from the greater DOC zone.

The three main grapes used to produce Bardolino are also used to produce Valpolicella but the two wines are quite different. This is partly because Bardolino generally contains less Corvina which adds body and structure and more Rondinella which has a relatively neutral flavor profile. Yields in Bardolino also tend to be higher than the 13 tons per hectare officially prescribed in DOC regulations Minor blending grapes, such as Rossignola, Barbera, Sangiovese and the white grape variety Garganega are also permitted up to 15%.

Other versions of Bardolino include a Superiore which has at least 1 extra percent of alcohol and must be aged at least a year before being released, a rosé known as Bardolino Chiaretto, a lightly sparkling frizzante and a novello.

Valpolicella is a viticultural zone of the province of Verona, Italy, east of Lake Garda. The hilly agricultural and marble-quarrying region of small holdings north of the Adige is famous for wine production. Valpolicella ranks just after Chianti in total Italian Denominazione di Origine Controllata (DOC) wine production.

The red wine known as Valpolicella is typically made from three grape varieties: Corvina Veronese, Rondinella, and Molinara.[2] A variety of wine styles is produced in the area, including a recioto dessert wine and Amarone, a strong wine made from dried grapes. Most basic Valpolicellas are light, fragrant table wines produced in a nouveau style, similar to Beaujolais nouveau and released only a few weeks after harvest. Valpolicella Classico is made from grapes grown in the original Valpolicella production zone. Valpolicella Superiore is aged at least one year and has an alcohol content of at least 12 percent. Valpolicella Ripasso is a form of Valpolicella Superiore made with partially dried grape skins that have been left over from fermentation of Amarone or recioto.