Winery CianiVerduzzo Friulano
White wine
In the mouth this white wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Verduzzo Friulano from the Winery Ciani
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verduzzo Friulano of Winery Ciani in the region of Friuli-Venezia Giulia is a powerful mainly marked by the residual sugar.
Food and wine pairings with Verduzzo Friulano
Pairings that work perfectly with Verduzzo Friulano
Original food and wine pairings with Verduzzo Friulano
The Verduzzo Friulano of Winery Ciani matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of soft and inexpensive pasta gratin, scallops on a bed of leeks or endive salad of the gourmands.
Details and technical informations about Winery Ciani's Verduzzo Friulano.
Discover the grape variety: Roussanne
Aromatic and elegant whites, rich yet lifted by fine freshness, with hawthorn, honeysuckle, apricot, pear, honey, green tea, mineral and herbal notes. Fine ageing potential. Key variety in the great whites of the northern Rhône (Hermitage, Crozes-Hermitage, Saint-Joseph, Saint-Péray) blended with marsanne, and one of the 13 permitted grapes at Châteauneuf-du-Pape. Native Rhône variety.
Last vintages of this wine
The best vintages of Verduzzo Friulano from Winery Ciani are 0, 2014, 2015
Informations about the Winery Ciani
The Winery Ciani is one of of the world's greatest estates. It offers 9 wines for sale in the of Friuli Grave to come and discover on site or to buy online.
The wine region of Friuli Grave
Largest DOC of Friuli (>1/3 of Friulian wine), 6,500 ha on alluvial gravel soils ("grave"). Lively, precise whites dominate. Signature Pinot Grigio with signature notes of citrus, pear, white flowers and a saline touch. Friulano with its typical green-almond flavour, ample Chardonnay, lively Sauvignon (boxwood, exotic fruits).
The wine region of Friuli-Venezia Giulia
Italian benchmark of great whites of elegance and minerality. Emblematic Friulano with notes of fresh almond, pear and white flowers, taut Ribolla Gialla, precise Pinot Grigio, lively Sauvignon and balanced Chardonnay. Rare sweet Picolit (DOCG), saline Malvasia Istriana. Rising reds: fruity spicy Refosco, more tannic Pignolo and Schioppettino.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
