Verdiso is a white grape of Veneto, grown in the hills of Conegliano and Valdobbiadene, in the province of Treviso. It makes light, crisp, high-acid whites with green apple, lemon and herbs, and is used mainly as a minor partner of Glera in Prosecco.
Verdiso is an old local variety of the Treviso hills. Its name comes from its green-coloured berries, which keep good acidity even when ripe. In the past it was more widely planted and was valued for adding freshness and structure to the wines of the area. As Prosecco grew, most growers planted Glera, and Verdiso became rare. A small number of producers still keep old vines and bottle it as a varietal white, often lightly sparkling.
Verdiso grows almost only in the Conegliano-Valdobbiadene hills, between the Piave river and the foothills of the Alps. The vineyards are on steep slopes of marl, sandstone and clay, with cool nights that keep the grapes fresh. Small plantings are also found in other parts of the Treviso province.
Varietal Verdiso is simple, fresh and lively, and is best drunk young. In Prosecco it adds acidity and a sharper, greener edge to the softer, more floral Glera. Some producers make it col fondo, refermented in the bottle and left on its lees.
Varietal Verdiso is rare, so start with a bottle from a Valdobbiadene or Conegliano producer who keeps old vines. Producers worth knowing include Ca' dei Zago, Duca di Dolle, Silvano Follador, Casa Coste Piane, Ruggeri, Bisol and Andreola. Their Prosecco Superiore can also include a little Verdiso.
Verdiso is blended with Glera, Bianchetta and Perera, and is a fresher, leaner Veneto white than Garganega. Read our best Prosecco wines, the best Veneto wines, or browse the grape varieties index.