VERDUZZO Doc Piave

Production area:

Verduzzo is one of the most widely planted varieties in the area of Treviso. Its Sardinian origins differ it from Verduzzo friulano, which is a very ancient vine traditionally grown in Friuli. This vine began to be widely planted along the left side of the river Piave in the early 1900’s.

Vinification system:

Classical white vinification. The must is left in contact with the grape skins for approximately 12 hours, after which it is lightly crushed. Fermentation occurs inside steel vats at controlled temperature, where selected yeasts are added. At the end of alcoholic fermentation, the wine is left in contact with the yeasts for a suitable period of time.

Chemical characteristics:

• Effective alcohol level: % vol. 13.00 +/- 0.50
• Sugar: g/l less than 2.7
• Total acidity: g/l 5.50 +/- 0.50

Organoleptic characteristics

• Colour: Pale straw yellow with greenish shades.
• Aroma: Fruity and ripe, it reminds of apples and pears.
• Flavuor: Medium-bodied, with a balanced structure, harmonious with a slightly soft aftertaste.

Nutritional value

• 1 g of alcohol: 7 Kcal
• 1 l of dry wine at 10°: 600 Kcal
• 1 g of sugar: 4 Kcal.
• Serving suggestions: A commendable choice for the entire meal, and an excellent companion to fish and poultry courses.
• Serving temperature: at 10-12° C.
• Storage: Store in a cool place, away from the light and heat.
• Packing and marketing: 0.750-l glass bottles inside boxes of 6 or 12 bottles each. Palletised in europallets: 50 boxes with 12 bottles each (10 per layer); 100 boxes with 6 bottles each (20 per layer).