Verduzzi Friulano

GRAPES:  Verduzzo Friulano

YEARS OF PLANTING: 1971 - 1976

VINEYARDS: grassy – not irrigated

VINIFICATION: The meticulous selection of the grapes follows de-stemming, soft pressing and cold stabilization at a temperature of 4/5 ° C for a duration of 5 days.

RIPENING:  in steel for about 16 months on the fine lees with frequent pumping over.

TASTING NOTES:
golden yellow color, with an intense and fruity aroma, the fragrance of apricot and peach is well melted among them, robust and with great structure on the palate with a suffused tannic passage, never cloying.

PAIRING:
typical dessert wine that goes well with dry pastries, also indicated on freshly aged cheeses, on pumpkin gnocchi, to try with prosciutto and dried figs.

HISTORY:
Autochthonous vine from Friuli, cultivated mainly in the hilly areas. Undoubtedly it is a very old and widespread vine also in past ages. We find it, in fact, described by the Acetbi in 1825 in the work Viti Friulane or the outlines of Udine. Verduzzo is widespread throughout the Friuli region, where it is grown both in the plains and in the hills. But it is the cultivation in the hills that, thanks to the pedoclimatic characteristics that defines it, provides better quality results.