Verduzzo Passito Lison Pramaggiore DOC "Soandre" - ilikeitalianfood
Bosco del Merlo

Verduzzo Passito Lison Pramaggiore DOC "Soandre"

Regular price23,60€

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This Passito named "Soandre" is a dessert wine with a complex olfactory and gustatory identity. Produced on the border between Veneto and Friuli Venezia Giulia, in the Lison Pramaggione DOC area, from indigenous Verduzzo Friulano grapes. At the same time, a selection of the grapes is collected and left to dry. The rest is left in the vineyard to undergo a process of over-ripeness during which the grapefruits concentrate sugars and aromas..

  • Type: White Wine
  • Grape: Verduzzo Friuliano
  • Alcohol: 12%
  • Vintage: 2013
  • Region: Friuli Venezia Giulia
  • Bottle size: 750 ml
  • Serving temperature: 13,50° C
  • Matching: Excellent with green cheeses and dry confectionery, nice accomplice of seductions.

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European Union deliveries within 2-3 working days starting from €10.00

Delivering To  UK

United Kingdom deliveries within 3-4 working days starting from €15.00 - Alcoholic products such as wines and spirits cannot be shipped to the UK.

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To the natural and artistic beauties, Veneto also adds those of the food and wine tradition. From the sea to the mountains, the landscapes of Veneto are indissolubly linked to food products. In Veneto, everything is about taste, smells and flavours. There is a world of typical products waiting for you on the tables of this region. Thirty-six of these marked PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication), and another dozen are about to receive these prestigious European awards.

Bosco del Merlo

The Bosco del Merlo estate winery started up in 1977 when founded by siblings Carlo, Lucia and Roberto Paladin on the border between Veneto and Friuli Venezia Giulia, in an area recognized as highly suited for wine-growing since ancient Roman times. The company succeeds in delivering a selected list of internationally award-winning wines thanks to the personal commitment of the family, every day in the winery refining the technology with technicians in order to preserve the intrinsic quality of the grapefruit at best and to constantly reduce the use of sulphites.

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