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Verduzzo Friulano

Verduzzo Friulano

Information about Verduzzo Friulano

Grape variety Verduzzo Friulano
Synonyms ramandolo, verdicchio friulano, verduzzo giallo.
Grape color White grape
Aromaticity Neutral
Initial spread Autochthon
Vigor Media
Ripening period End of September, early October.
Productivity Good and fairly constant.
Growing areas It is an autochthonous vine, very popular in Friuli-Venezia Giulia, especially in hilly areas.
History Its cultivation in the area has been reported for over 150 years, and its first description belongs to the Acerbi, dated 1825.
Features ampelographic 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.
Features wine 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.
Notes Resistance to diseases and other adversities: a little sensitive to mildew and nausea; Sometimes it is infested by the tignoli (Poggi, 1930).
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