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Verdea

Traditional white wine from the Ionian island of Zakynthos(Greece), which, in addition to the retsina of one of the two wines, is awarded the special OKP (protected of origin and produced with traditional pressing method). The name comes from the Italian "Verde" (green, meaning "the green") and was already mentioned in the 19th century; the Ionian Islands were under Italian influence (Venice) for a very long time. However, the wine has nothing to do with the Italian grape variety Verdea of the same name. It is made from white varieties with deliberately different degrees of maturity. These are Skiadopoulo (fully ripe, with at least 75% proportion, but experience shows that this is often undershot), Areti, Goustolidi (very sweet, already raisined), Pavlos (Malvasia Bianca Lunga) and Robola produced.

The grapes are harvested together and also processed together (so it is a mixed set). The grapes are pressed after a short maceration and mature (often without filtration) in small oak barrels at least until the next autumn or longer. Due to varying degrees of oxidative aging, the slightly cloudy wine, which contains up to 15% alcohol by volume and is acidic, has a yellow to brownish colour with green tones. It has a certain similarity with Orange Wine. In the past, the classic Verdea was tapped directly from the barrels in taverns, but today it is also bottled. Recently, there are also lighter, only slightly oxidized variants.

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Egon Mark

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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

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