||ramandolo, verdicchio friulano, verduzzo giallo.
||End of September, early October.
||Good and fairly constant.
||It is an autochthonous vine, very popular in Friuli-Venezia Giulia, especially in hilly areas.
||Its cultivation in the area has been reported for over 150 years, and its first description belongs to the Acerbi, dated 1825.
||Leaf: medium, trilobata or almost whole, rounded; Open petiole breast; Lateral veins above V, shallow; Corner at the top of the rectangular lobe; Low lobes, planes; Flat flap; Top green, opaque, smooth; Bottom grayish-green page, glabra or light-skinned; Ripples, not flashy, green; Very pronounced, regular, sharp, double teeth.
Bunch: rather small (10-12 cm long), pyramidal, winged, slightly compact, peduncle visible, large, woody to the first branch; Medium, green pedicels; Evident searches, green; Short, yellowish brush.
Acino: medium, slightly ellipsoid; Yellow-greenish and golden yellow from the sun-exposed part; Pruinous, thick, barky, astringent, consistent; Juicy, soft, sometimes sweet flavor a little sweet, sweet.
||With Friulian vegetables you get an intense straw yellow wine with golden or golden flavor, with intense and fruity scent. Tasting is a bodily wine, which can be dry or sweet, but always pleasantly arranged on a soft softness, with adequate balance between freshness and pseudo-caloric feelings. With this wine, excellent wine is obtained, which has an articulated perfume and a pleasing and velvety taste, with a well-packed taste-olfactory persistence.
||Resistance to diseases and other adversities: a little sensitive to mildew and nausea; Sometimes it is infested by the tignoli (Poggi, 1930).