“Cavariola”, Oltrepò Pavese Rosso Riserva
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.
About Bruno Verdi
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 Oltrepò Pavese.Learn more
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