THE WINE

The Verduzzo from the Jacuss winery comes from Verduzzo Friulano grapes grown in the property’s vineyards. It is not an indigenous vineyard but is very present in Friuli Venezia Giulia by leaving the grapes to dry, resulting in a sweet and delicate wine that is ideal at the end of a meal but also with tasty and spicy dishes.

THE WINEMAKING

The grapes are manually harvested in September and placed in special boxes. These boxes allow the perfect drying of the grapes, which takes place in the cellar’s granary and lasts approximately three months. Once the desired drying level has been reached, the grapes are softly pressed; fermentation occurs in steel tanks at a controlled temperature. The refinement also takes place in steel tanks and lasts about three years. Once bottled, the wine rests in the cellar for a few more months before being released on the market.

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 raw ham and figs.

THE WINERY

The Jacuss winery was founded in 1990 when the owners, Sandro and Andrea Iacuzzi, decided to focus exclusively on producing wine, their passion; before they did mixed agriculture…. keep reading