Harvested early to have a higher acidity and than dried 3 months on the racks to concentrate the sugars. Fermented in stainless steel.
Verduzzo Passito 'Pass the Cookies!'
- Di Lenardo
- Friuli Venezia-Giulia, Italy
Method & Production
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.
It goes well with almonds and dry desserts or foie gras and blue cheeses as well as on its own for meditation.