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Sangue di Giuda, literally translating to The Blood of Judas, is a low-alcohol, sweet wine with a spritz. Its red fruit notes paired to refreshing acidity, gentle tannins, and slight mousse make it an ideal match for foods that most other wines struggle to complement: perfect for Cajun foods, Sichuanese cuisine, or spicy sausages. Made from a blend of 65% Croatina, 20% Uva Rara (aka Bonarda Novarese) and 15% Barbera, all harvested from the “Paradiso” vineyard, frequent pumpovers extract color and add body. Fermentation is stopped by filtration, leaving the wine with about 90 grams of residual sugar and an alcohol level of 8%.
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The Verdi family can trace its viticultural origins back seven generations to the 18th century, when Antonio Verdi came from Parma to settle in the Oltrepo Pavese. The original farm was founded on wheat and corn production; mulberries were grown for the leaves, used for feeding silkworms; and, of course, grapevines were planted. Luigi, of the third generation of Verdis, was the first to transform the family's grapes into wine. However, it was Bruno who, after World War II, was the first to bottle his wine at the estate. He put his own name on the label and Bruno Verdi wines were born. His son, Paolo, now carries on the tradition skillfully bringing the estate into the modern era.
- Rosenthal Wine Merchants
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