Structure

Bodyfull
Tanninlow
Acidityhigh
Sweetnessdessert
Finishlong
Oaklarge or old casks

Drinking window

Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedLow tanninHigh acidityDessertLong finish

Aroma: honey, apricot, candied orange peel, acacia flower

Palate: dried apricot, honey, almond, saffron

Late-harvest Verduzzo Friulano from cult Bressan. The cellar's dessert bottling from air-dried grapes.

What it pairs with

  • Aged Montasio cheese
    Mountain hard cheese and honeyed Verduzzo share long savoury depth.
  • Gubana di Cividale
    The Friulian walnut-and-raisin pastry is the canonical match for sweet Verduzzo.
  • Foie gras terrine
    Fatty terrine and high-acid sweet wine cut against each other beautifully.
  • Almond biscotti
    Crisp almond pastry mirrors the wine's almond register.

History

Late-harvest Verduzzo Friulano from Bressan. The cellar uses the same Slavonian-oak-and-barrique approach for its dessert bottling as for its signature Pignol and Carat reds.

  1. 1995: First Bressan Verduzzo release

Facts

Producer
Bressan Mastri Vinai · visiting guide
Grapes
Verduzzo Friulano (100%)
Classification
Venezia Giulia IGT
Oak
Late-harvest air-dried grapes, fermented and matured in small oak casks for around 24 months
ABV
13.5%
Price
EUR 35 to 60 at retail for 500 ml
Drinking window
5-20 from vintage
First vintage
1995
Biodynamic
Biodynamic Practicing
Organic
ORGANIC CERTIFIED

Frequently asked about Bressan Verduzzo

What does Bressan Verduzzo taste like?

Honey, apricot, candied orange peel and acacia flower on the nose; dried apricot, honey, almond and saffron on the palate. Full-bodied with high acidity.

When should I drink Bressan Verduzzo?

Drink 5 to 20 years from vintage. Late-harvest Verduzzo holds well for two decades.

How is Bressan Verduzzo made?

Verduzzo Friulano is late-harvested and air-dried before fermentation. The cellar uses the same long-elevage Slavonian oak approach as for its top reds.

What food pairs with Bressan Verduzzo?

Aged Montasio cheese is the canonical Friulian pairing. Gubana di Cividale, foie gras terrine, and almond biscotti are equally strong.

Tags

biodynamic cellar worthy cult wine dessert dessert late harvest full body high acid mood contemplative mood elegant occasion cellar occasion gift occasion special old world organic pairs with aged cheese pairs with blue cheese pairs with foie gras pairs with fruit desserts price premium verduzzo friulano

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