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 Verdi family, 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.
The Verdi vineyards are spread over four separate plots of land on the hillsides surrounding the village of Canneto Pavese, which itself is located in the hills immediately south of the towns of Broni and Stradella. The cantina is situated in the hamlet of Vergomberra within the limits 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. 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 of Vigna Costa is particularly suited to white grapes and is the source of the Riesling Renano. In the Paradiso Vineyard, the Verdi family planted Croatina, Uva Rara and Barbera, all three of which are used to produce the enchanting 'Sangue di Giuda.' 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 their own vineyards, Verdi also purchases grapes from several small local growers, several of whom are family members.
Paolo Verdi has instituted an extensive program to modernize the winery based on the strong belief that the Oltrepò 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.