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*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
Verdiso grows alongside Glera, the primary grape used to make Prosecco, and it’s usually blended with Glera to give some extra zip to Prosecco; it turns out that on its own it can be a delight. To start, Gregoletto’s indigenous-yeast fermented Verdiso has been picked fully ripe, but it’s only 11.5° alcohol, and it has much more complexity and presence than you might expect from a light wine. Aromatically it gives lots of fruit – green apple, and (even though my acquaintance with them is slight) gooseberries came to mind – in any event there’s plenty of crisp fruit, with chalky and appealing leafy notes. It’s steely and very high-toned, and surprisingly persistent, with pear and honey on the lingering finish. We drank more of the bottle than usual (with a green pea and mushroom risotto), but there was enough left to taste again, and 3 days later the wine was bright and vivid, and perhaps even more complex. Wine geeks will find this very satisfying (esp. at $15.99!), but it’s a potential hit with anyone even slightly adventurous in your pod who would otherwise ask for a more standardized, Pinot Grigio kind of wine.This was in December, and I thought I should wait for warmer weather. Jamie Wolff