Verduzzo Passito 'Pass the Cookies!'

  • Di Lenardo
  • Friuli Venezia-Giulia, Italy

Method & Production

Harvested early to have a higher acidity and than dried 3 months on the racks to concentrate the sugars. Fermented in stainless steel.

Tasting notes

Deep golden colour with acacia, nut hull, vanilla and honey perfumes. Balanced tannin and sweet and concentrated to give a dried fruit, citrus fruit and caramel flavour.

Food matching

It goes well with almonds and dry desserts or foie gras and blue cheeses as well as on its own for meditation.