Known as the golden grape of the Venetian Doges, it’s lightly bloomed skin turns golden upon reaching maturity. Today, with just one vineyard in known operational existence, after picking and careful selection, vinification commences with a prolonged period of skin contact, 24-30 days in stainless steel.

Following fermentation, the wine is bottled and laid down to age for up to 2 years. An inspired project, born out of Desiderio Bisol’s rediscovery of the vine and Roberto Cipresso’s masterful wine-making skill, their creation is called VENISSA.

A truly rare wine, sold by allocation and commanding significantly high prices for a mere 0.5 lt ‘en primeur’, for now I must sadly take a pass on tasting :) One day soon… I hope good fortune will favour me.

There are some who’d say VENISSA’s value is more historical, ampelographic and emotional rather than commercial. But to my view, it’s a wine that comes to the rescue of our wine-making culture and philosophy.

Do we need another 1/3 Chardonnay, 1/3 Pinot Grigio, 1/3 of every other variety in the cellar ? That’s the point really.