THE WINE

The Verduzzo from the Butussi winery comes from Verduzzo Friulano grapes grown in the property’s vineyards. We are between the Rosazzo and the Gramogliano hills in Friuli Venezia Giulia. This area has been considered among the most suitable for Friulian viticulture for over two thousand years.

THE WINEMAKING

30/40% of the grapes are manually harvested in September. The remaining 60/70% is left on the plant for about another month until the grapes wither and the skin darkens. The part of the grapes harvested in September are left to dry in boxes for approximately three months. Once the desired level of drying has been reached, the grapes are destemmed and left in contact with the skins for 24 hours at a controlled temperature of 12°C to allow the wine to capture all the nuances of the grape variety of origin. Fermentation takes place in steel tanks at a controlled temperature.

Regarding refinement, 60% of the wines refine for six months in steel; the remaining 40% refine for six months in 300-liter oak barrels. After blending and bottling, the wine rests in the cellar for another four months before being released.

THE TASTING

Golden in colour with amber hues. The aroma is pleasantly intense, with floral hints of wildflowers that alternate with notes of dried fruit where almond prevails. Sweet but at the same time full-bodied on the palate, it has a beautiful tannic texture and an excellent correspondence between aromas and flavour. The finish is long and persistent.

FOOD PAIRINGS

It goes well with blue cheeses and desserts but also with spicy dishes. Try it with Gubana, the classic Friulian cake.