HISTORY OF DOMAINE: 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 Oltrepò 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.

COMPOSITION OF DOMAINE: Verdi's vineyards are spread over four separate plots of land on the hillsides surrounding the village of Canneto Pavese. Cavariola is the winery's greatest cru, on a west facing slope with well-drained sandy clay soil. Croatina, Uva Rara, Barbera and Ughetta di Canetto are grown here and go into the Oltrepo Rosso Riserva "Cavariola". Only Barbera is grown in the sandier soils of the Campo del Marrone vineyard, the closest to the winery. Vigna Costa and Paradiso are located farther from the winery where the soils contain more limestone. This terroir is particularly suited to white grapes and is the source of the Riesling Renano. There is also some Croatina, Uva Rara and Barbera. The Casa Zoppini vineyard is a recent acquisition. Pinot Nero is the sole variety grown there, where it does well on the northeastern facing steeper slopes. In addition to its own vineyards, Verdi also purchases grapes from several small local growers, some of whom are also family members.

METHOD OF VINIFICATION: : Paolo Verdi has instituted an extensive program to modernize the winery based on the strong belief that the Oltrepo Pavese can produce world class wines. His winemaking philosophy combines the best of the classic methods with modern oenology to create wines with the distinctive features that bring out the best in the local grape varieties. All the grapes are harvested by hand into small lugs to prevent crushing and bruising.

The whites are gently pressed and fermented at cool temperatures to retain the freshness. Approximately 20 ­ 25% of the Riesling Renano is fermented in large oak botte and that part is aged for 4 ­ 5 months in barrel. The Pinot Grigio is fermented and aged in stainless steel. Both whites are bottled at the end of winter to capture their freshness.

The Sangue di Giuda is a unique red wine made from a blend of 65% Croatina, 20% Uva Rara and 15% Barbera, all harvested from the "Paradiso" vineyard. Frequent pumpovers extract color and add body. Fermentation is stopped by filtration, leaving 6 ­ 7 g/l of residual sugar and low alcohol (7.5%).

Buttafuoco is a structured, fruity red made from a blend of 65% Croatina, 20% Barbera and 15% Uva Rara. The Oltrepò Pavese Rosso Riserva, from the Cavariola vineyard, is made from a blend of 65% Croatina, 20% Uva Rara, 10% Ughetto di Canneto and 5% Barbera. Fermentation takes place in small 20 hectolitre vats and lasts about 15 days. Malolactic fermentation takes place in oak barrels, 1/3 of which are new, 2/3 one year old. The wine is then aged an additional 18 ­ 20 months before being bottled without filtration.