Verdiso (Verdiso) – fair-skinned grapes, mainly cultivated in Treviso (North East Italy).
Best known as a supporting variety in the composition of sparkling wines Prosecco Conegliano Valdobbiadene, which he added to the aromatics, acidity and complexity.
Synonyms varieties: Grapple (Groppeta), Perduti (Perduti), Vertiga (Verdiga), Verdiso (Verdisa), Verdiso gross (Verdisa Grossa).
Verdiso – high yielding variety, preferring Sunny, dry environment, which explains its prevalence on the dry hills of Conegliano and Valdobbiadene. In the ideal local conditions, it retains a high acidity, making it a perfect addition for blends in the production of sparkling and slightly sparkling wines, such as Prosecco.
Wine from Verdiso
Wines from this variety – in addition to iconic for them, the acidity – have a pronounced “mineral flavor” and slight bitterness, although this can vary greatly depending on the style of the producer.
Sparkling (spumante) and lightly sparkling (frizzante) samples of different yeast and bread tones that complements Apple and citrus bouquet with hints of green pepper and Wisteria.
Quiet dry wines from Verdiso different citrus freshness, but with hints of earth, roses and Fig leaves.
Basically it is a wine produced in the IGT category (e.g., Colli Trevigiani)
Verdeso is also used in the production of sweet wines passito DOC, Torchiato di Fregona. These wines are Verdiso should be at least 30% of the blend, along with a minimum of 30% glera and 25% of bosker. These wines are noticeably deeper yellow color (as compared with a light straw color still and sparkling wines) and the characteristic tones of honey, dried fruits and caramelized citrus. At the same time, they retain a dry finish.
This variety for a long time is an important part of wine of Veneto in the 19th century made up a significant part of the local vineyards.
Like many Italian aborigines, Verdiso has a strong regional identity and it is difficult to find outside of their native North-East of the country, not to mention other countries.