The following post is my abridged translation of the entry on “Verduzzo Friulano Bianco” in Vitigni d’Italia, le varietà tradizionali per la produzione di vini moderni (Grape Varieties of Italy, the traditional varieties for the production of modern wines) by Antonio Calò et alia, Bologna, Calderini, 2006. This is the second in an educational series on the grape varieties of the Colli Orientali del Friuli, posted in conjunction with the COF 2011 aggregate blog.
Synonyms (documented and/or otherwise plausible): Verduz, Verduzz, Verduzo, Verduza, Ramandolo.
Erroneous: Verdisio, Verduzzo trevigiano, Verduzzo di Motta.
Origins (Historical Notes): An ancient grape variety of Friuli, cited by Acerbi (1825) who notes that a grape called Verduz had been cultivated in Friuli in the province of Udine for more than 100 years. It is mentioned in the 1879 Bolletino Ampelografico (Ampelographic Bulletin) as one of the white grape varieties of Friuli. In 1939, Poggi noted a distinction between two types of Verduzzo, a “green” clone which has all but disappeared and a “yellow” clone which was probably derived from the former. Besides these two clones, there is another found in the Ramandolo area (province of Udine) called Verduzzo “raçsie” with semi-loose [semi spargolo] clusters.
Environment and cultivation: Verduzzo is not particularly difficult to grow. It likes hillside vineyards with good exposure, low fertility, and dry climate. Production for this grape is high and constant. Medium-open training systems and medium-long pruning are ideal for this grape variety. It tolerates hail better than most.
Sensitivity to Disease and Other Issues: light sensitivity to powdery mildew, sensitivity to moths, high tolerance to botrytis thanks to its thick skin.
Alcohol Content: 9-15%
Acidity: 5-10 grams per liter
Verduzzo Friulano Bianco produces a wine that is rich golden yellow with a pleasant vinous aroma, relatively tannic, full-bodied, sweet, fruity, with honey notes. Two types of wine can be obtained using this grape: a dry white wine and a sweet semi-viscous dessert wine (Ramandolo) following exposed drying on the vine or drying in an enclosure.
The variety is used exclusively for vinification. It is commonly blended with other grapes to obtain a finer, drier, and more delicate wine. It is grown primarily in the province of Udine but also in the provinces of Pordenone and Gorizia. It can be used in the production of the following DOCs: Colli Orientali del Friuli, Friuli Annia, Friuli Aquileia, Friuli Isonzo, Friuli Latisana, Lison-Pramaggiore, and Piave, and it can be utilized in a variety of ways.