Winery CozzaroloVerduzzo Friulano
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Verduzzo Friulano from the Winery Cozzarolo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verduzzo Friulano of Winery Cozzarolo in the region of Friuli-Venezia Giulia is a powerful with a nice freshness.
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 Cozzarolo matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of multicoloured butterfly pasta, fish fondue or stuffed eggplant bonifacian style.
Details and technical informations about Winery Cozzarolo's Verduzzo Friulano.
Discover the grape variety: Verdelho blanc
Structured and lively whites with excellent ageing potential, golden robe, taut palate with preserved acidity, signature aromas of citrus (lemon), dried fruits (almond), white flowers and saline mineral notes. Also excels in oxidative medium-bodied dry Madeira. Historical pillar of medium-bodied dry Madeira, also thrives dry along the Portuguese coast and in Galicia (Verdejo). Emblematic Portuguese white grape of Madeira.
Last vintages of this wine
The best vintages of Verduzzo Friulano from Winery Cozzarolo are 2015, 0
Informations about the Winery Cozzarolo
The Winery Cozzarolo is one of of the world's greatest estates. It offers 21 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
