than 10 tonnes/ha with the grapes allowed to hang on the vine late in the season and may even receive extra drying after picking. This allows for a greater concentration of sugar which leaves a wine with noticeable residual sweetness even with the high minimum alcohol level of 14%. Wine expert Peter Saunders describes well made examples of Ramandolo from favorable vintages as fragrant, full-bodied, slightly tannic and not too sweet. Karen MacNeil describes Ramandolo as having a copper sheen to its deep yellow color with herbal notes. Outside of Italy Outside of Italy there are small plantings of Verduzzo in neighboring Slovenia with 4.15 hectares (10 acres) documented in 2009 in the Goriška Brda (Gorizia Hills) region that borders the province of Gorizia in Friuli-Venezia Giulia. In Australia, a Victorian wine producer in King Valley has been experimenting with the grape producing both dry and sweet varietal styles. As of December 21, 2012, Verduzzo was not an approved grape variety name permitted for use on American wine labels by the Alcohol and Tobacco Tax and Trade Bureau (TTB). This does not mean that a vineyard in the United States can not grow the variety but any winemaker wishing to make a varietal Verduzzo or put the variety in a blend with the grape listed on the label will need to first to demonstrate its use in the United States for wine production which no current American winery has yet done. Wine Verduzzo has the potential to create a wide variety of wine styles with dry styles produced in larger quantities than the sweeter style. The sweeter styles tend to be more commercially successful, particularly the late harvest dessert wines and passito wine style made by drying the grape to near raisins after they are harvested. These sweet Verduzzos are medium bodied with a deep golden color and honeyed aromas. The drier styles have a lighter body and more astringency due to less balance of the grape's sugars with its tannin levels. According to wine expert Jancis Robinson, well made varietal examples of sweet Verduzzo from favorable vintages can be "powerful and fresh" with the potential to age in the bottle for a few years after the vintage date. Robinson notes that these wines will often have slight herbal and cedar notes along with the honeyed aromas commonly associated with the style. However, for the drier style, Robinson believes that