Verduzzo

Did You Know?

• Verduzzo has been known under synonyms including Ramandolo, Verdana Friulana, and Verdicchio Friulano.
• The grape thrives on hillside vineyards with good sun exposure and is a mid to late-ripening variety.

History

The earliest known mention of Verduzzo appears in a record from June 6, 1409, listing wines served at a banquet in Cividale del Friuli honoring Pope Gregory XII. That account includes a Verduzzo wine from Faedis and a Ramandolo from Torlano, both likely made from the same grape variety.

Wine regions

By 2000, Verduzzo plantings in Italy totaled 1658 hectares, mostly in the Udine province of Friuli-Venezia Giulia, especially around Nimis, Faedis, Torlano, and Tarcento. Significant plantings also exist in the Veneto along the Piave river and near Pramaggiore. Verduzzo is permitted in several Friuli DOCs: Colli Orientali del Friuli, Friuli Annia, Friuli Aquileia, Friuli Grave, Friuli Isonzo, and Friuli Latisana, as well as the Lison Pramaggiore DOC that extends into Veneto. It is grown in the Collio Goriziano DOC zone but is not a permitted variety there, so wines are labeled vino da tavola. In Veneto, it is authorized for the Piave DOC. Within Colli Orientali del Friuli, the grape is used for sweet Ramandolo DOCG wines, typically from steep hills around 380 meters above sea level near Nimis. Most DOC Verduzzo wines are labeled under Friuli Grave and Colli Orientali del Friuli. Each DOC has specific production rules; for example, Friuli Aquileia requires at least 85% Verduzzo, a maximum yield of 12 tonnes/ha, and a minimum alcohol of 11%. In Colli Orientali del Friuli, a varietal Verduzzo must contain at least 90% of the variety, with other local whites permitted, a maximum yield of 11 tonnes/ha, and a minimum alcohol of 12%.

Wine

Verduzzo produces a wide range of styles, with dry wines made in larger quantities but sweet styles being more commercially successful. Sweet versions, including late harvest and passito wines, are medium-bodied with deep golden color and honeyed aromas. Dry styles are lighter-bodied and more astringent due to less sugar balancing tannins. Well-made sweet Verduzzo from favorable vintages can be powerful and fresh, with potential to age a few years, often showing herbal and cedar notes alongside honey. For dry styles, the astringent character tends to become more noticeable. Sweet examples are described as having floral notes and an enlivening acidity, and are considered best when young and fresh, though they can develop with age. Sweet Verduzzo such as Ramandolo is recommended at three to four years after vintage. The variety's range suits many food pairings: sweet styles with blue cheese, nuts, and fruit; dry styles with seafood and pasta with light seafood sauce; and full-bodied dry examples with chicken, game birds, or even beef casserole.

Sub-varieties and relationship to other grapes

Several sub-varieties of Verduzzo exist, mostly of inferior quality to Verduzzo Friulano, though Verduzzo Rascie produces looser clusters less prone to rot, making it slightly better for late harvest wines. Verduzzo Giallo (also called yellow Verduzzo or Verduzzo Ramandolo) is one of the better sub-varieties for sweet wines. Verduzzo Verde is a rare, lower-quality type found in the Friuli plains. DNA profiling in 2010 and 2011 confirmed that Verduzzo Trevigiano is a distinct variety from Verduzzo Friulano, and that Verduzzo Ramandolo from the Nimis area is identical to Verduzzo Friulano.