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Verdiso is a rare, very ancient, and historically important white grape variety originating from the Veneto region in Northern Italy. It stands out with particularly high acidity, a light body, and a very dry aroma of green apples and citrus. This is a refreshing, authentic drink, mostly appreciated by sparkling wine lovers and those seeking deep local winemaking history.
Read moreBecause it is an indigenous variety rarely found outside its native region, most consumers taste it accidentally without even knowing it.
The vast majority of Verdiso grapes are used in blends with the Glera grape to produce premium Prosecco and other "Colli Trevigiani" sparkling wines. A small number of bold winemakers also produce 100% Verdiso still wines. These are incredibly dry, have a piercing acidity, and smell of herbs—an ideal drink for a hot summer day.
The exceptionally high acidity makes Verdiso wines indispensable companions to richer dishes. This wine will fantastically refresh the palate after deep-fried seafood (Fritto Misto), traditional Italian battered vegetable appetizers, and fatty baked fish.
Verdiso acts as the "backbone". Although the primary Prosecco grape is Glera (which provides fruitiness and body), DOCG rules allow for up to 15% of other local varieties to be used. Winemakers add Verdiso grapes to give the blend more crisp acidity, and longevity, and to balance the sweet floral aromas.
This is due to the grape's naturally very high acidity. Before the advent of modern winemaking technologies, 100% pure Verdiso wine seemed too sharp and unappealing for mass tastes, so it was traditionally used only as a valuable component for blends rather than a solo performer.
