As the world looks to our hills for Prosecco's global success, we at The Court of Marga we prefer to turn our gaze towards the deeper, more silent roots of our territory. Verdiso He is not a minor character: he is the guardian of the historical memory of Marca Trevigiana, a vine that has managed to survive epochal frosts and changes in taste, maintaining its “tart” and proud identity intact..
When our guests wish to venture beyond Prosecco, as the sommelier of La Corte di Marga, I always propose a tasting featuring this indigenous berry. It boasts a long history and a very precise identity card, leaving pleasant and highly distinctive memories during tasting.
The roots of Verdiso are lost in a distant past, with the first documented traces dating back to 1688, when its planting was imposed on the colonists of the Abbey of Follina, but it was in 1709 its history took a dramatic turn. After the terrible frost that year, viticulture in Treviso had to recover and Verdiso became the protagonist, often exclusively.
Already in 1788, The Count Piero Caronelli, in a paper presented to the Conegliano Academy of Agriculture, he stressed its value. Although sometimes considered “prone to rot”, Caronelli highlighted how, if cultivated in airy, dry environments and without excessive yields, Verdiso could express inimitable aromas and intensity.. Also known as Verdisa, Large Green Fly o kind, in 1874 it was already present in 50 municipalities in the province.
Historically, the Verdiso grape has been used primarily as a complementary variety to add structure and freshness when blended with white hillside grapes, particularly Prosecco and Bianchetta. It forms part of the blend for Conegliano Valdobbiadene Prosecco Superiore DOCG; in fact, Verdiso accounts for up to 15% of the grapes used, alongside Perera, Bianchetta Treviginana, Pinot Bianco and Chardonnay.
Its important acidic component makes it suitable for drying and it is indeed used in the production of Colli di Conegliano Torchiato di Fregona DOCG.
In 1988, during the Chestnut Festival, the Pro Loco of Combai proposed Verdiso as the wine to drink with chestnuts, and in 1989 the first edition of the ’E' Verdiso" event was organised.
Today Verdiso shines in its own right, with many single-varietal versions now a firm fixture among the wines produced in our designated viticultural areas.
Verdiso is a faithful interpreter of the soil. It is currently cultivated exclusively in hilly environments, as its spread in the plains has been disappearing..
From our experience at the Court, we know that Verdiso must be treated with extreme caution because it is a “lean and light” wine.”. In the cellar, cleanliness is an absolute dogma to avoid bacterial contamination..
The Base wine It is obtained by accurate white fermentation, until the original natural sugar is almost entirely depleted (a trace of sugars helps to preserve the fruitiness). After which, the wine is left to undergo the cold of winter, which strips it of tartrates and causes it to clarify.
In spring Selected yeasts are added to the wine to obtain the desired pressure through its subsequent fermentation; at the end of fermentation, only the desired sugar remains to ensure sweetness; once the necessary time has passed re-fermentation is blocked so that the desired dose of residual sugar remains, by refrigerating the autoclaves.
The Verdiso greatly benefits from resting on its fine lees, which allows it to mature and express itself fully before bottling.
When we pour a glass of Verdiso during our tastings at The Court of Marga, the analysis reveals a harmonious and well-defined product:
Its overall cleanliness and pleasantness make it an ideal wine
Verdiso doesn't lend itself to long-term ageing, but it's best enjoyed in its youth.. Besides the version calm, historical memory gifts us Sparkling with sediment“, dry and rustic, and the exclusive Vin Santo or Passito, whose bunches must wither on racks until February.
Our Sommelier's recommendationIt is a versatile wine with many facets, which lends itself to many traditional food pairings that require ’cleaning“ the palate. We suggest it as an aperitif, but it yields remarkable results when paired with freshwater fish, in various preparations, with summer savoury tarts, and with fresh goat or sheep cheeses.
It's perfect with Risottos with wild herbs or with a local fried fish platter, where its acidic sharpness perfectly balances the saltiness of the dish.
La Corte di Marga is right in the heart of the region dedicated to the production of this ancient berry, and staying with us means experiencing Verdiso in the heart of its identity.
Our sommelier Roberto will be able to point you towards or accompany you to local cellars for interesting tastings of this and other grape varieties, or you can arrange a tasting directly at our establishment with our own selections. Wine Shop
After a day exploring the heroic vineyards of Combai and Miane, enjoy a glass of wine by the pool or relax in our apartments. The silence of the hills is the best companion for some final musings over a bottle of Verdiso “Col Fondo”.
👉 Visit our site and book at the lowest guaranteed price!
Italian Italian 
German
English