Verdiso unfiltered, "Verdi" IGT, Conegliano, Borgo Antico 11%, 0.75L

Product detailed description

 This is a classic bottle aging method.  As with the Charmat method, it is based on a still wine base. In the classic bottle aging method, subsequent secondary fermentation takes place in the bottle. This wine is not filtered, there is always sediment with dead yeast at the bottom of the bottle. The aroma is reminiscent of green notes of tomato leaves and citrus flowers, the taste is fresh, pleasantly fruity with notes of sour apple. In the spring, when the heat comes, the yeast left  in the bottle starts to ferment and transform the little sugar that in the bottle is left for alcohol and carbon dioxide, from which bubbles form inside the bottle. Each bottle therefore has a separate original life and fermentation continues until the sugars are consumed by the yeast, which then dies and settles at the bottom of the bottle. The result is a completely dry, sparkling wine with yeast sediments. 

The Verdiso variety is grown on the hills of Treviso, the subsoil is moraine to clay. The altitude is 120 m.a.s.l. The age of the vineyard is between 15-20 years. The planting density is 3300 plants per ha. The vineyard management system is Guyot. Vinification takes place by soft pressing of whole grapes with the beginning of fermentation with selected yeasts at a controlled temperature for 10-12 days. At the end of the fermentation, after removing the coarse sediments in 2/3 bottling, the daily batonage technique is applied, which gives the wine volume, aroma and durability. Secondary fermentation: The second fermentation takes place in the bottle, after which you can detect the presence of sediment in the bottle. Aging in the bottle is 3-4 months. The result is a straw yellow color with greenish reflections. The taste is pleasantly sour, of an unripe apple. Maturation: 3-4 months in the bottle. Verdiso recorded  its moment of greatest expansion and use during eighteenth century, when after a terrible frost in February 1709, it began to be planted relatively often in Venice to restore viticulture instead of less productive varieties. Verdiso is preferred precisely for its ability to bring higher acidity and freshness to the wine even during warmer years, together with the variety  Glera, with which it is very often combined  It has been registered in the national register of varieties since 1971.

Why do we like it?

Appreciated by fans of unfiltered very dry wines from autochthonous varieties. We recommend trying  mix the dormant yeast present at the bottom of the bottle with the day and the wine will give you new emotions.