Wines

The Verdi family can trace its viticultural origins back seven generations to the 18th century, when Antonio Verdi came from Parma to settle in the rolling hills of Oltrepò Pavese. The grapes are harvested by hand from vineyards in their home village of Canneto Pavese and the adjacent commune of Castana. The wine is fermented and aged in stainless steel at a low temperature and the wine is bottled at the end of winter to capture its scintillating freshness. Verdi’s Pinot Grigio is a fine, elegant wine of great balance.

A structured, fruity red made from a blend of 65% Croatina, 25% Barbera and 10% Uva Rara. The vineyards are divided into several parcels located in the neighboring villages of Canneto Pavese and Castana. After manual harvesting, the grapes are destemmed and undergo a two-day cold maceration; then, there is a brief fermentation period with a series of remontages which results in a wine of substantial concentration but with very gentle tannins.

The winery’s greatest cru, from a vineyard on a sharply-angled (35%), west-facing slope with well-drained sandy clay soil. Made from a blend of 55% Croatina, 25% Barbera, 10% Uva Rara and 10% Ughetta di Canneto. Fermentation takes place in small 20 hectolitre wooden vats and lasts about 15 days. Malolactic fermentation takes place in oak barrels, 1/3 of which are new, 2/3 one year old. The wine is then aged an additional 18-20 months before being bottled without filtration.  Annual production averages 4,500 bottles and 300 magnums.

Sangue di Giuda, literally translating to The Blood of Judas, is a low-alcohol, sweet wine with a spritz. Its red fruit notes paired to refreshing acidity, gentle tannins, and slight mousse make it an ideal match for foods that most other wines struggle to complement: perfect for Cajun foods, Sichuanese cuisine, or spicy sausages. Made from a blend of 65% Croatina, 20% Uva Rara (aka Bonarda Novarese) and 15% Barbera, all harvested from the “Paradiso” vineyard, frequent pumpovers extract color and add body. Fermentation is stopped by filtration, leaving the wine with about 90 grams of residual sugar and an alcohol level of 8%.  Approximately 16,000 bottles are produced annually, 25% of which are imported into the States.