The Bervedino grape is a white grape variety cultivated in the eastern part of the Colli Piacentini, where it is known by the name Berverdino. Its name likely derives from the amber color the grapes take on in the sunlight. In recent years, cultivation has drastically shrunk to the neighboring areas of the Valle dell’Arda, in the province of Piacenza. It was once thought that Bervedino was actually a local clone of Erbaluce, but subsequent checks established that it had nothing to do with Erbaluce or even with Cortese, another sometimes suggested suspect. Alongside Bervedino, much more common varieties such as Trebbiano and Ortrugo are cultivated in this area, as well as the equally obscure varieties Melara and Santa Maria used to produce Vin Santo di Vigoleno.

Bervedino prefers slightly humid, well-exposed soils and has decent productivity. The cluster is medium, pyramidal, often with a wing and compact. The berry is medium, spheroidal, with a pruinose, golden yellow skin that turns amber with sun exposure. The wine obtained from Bervedino has a straw-yellow color tending towards gold, a fruity aroma, and a savory, fresh, fine taste, with a minimum alcohol content of 11%. It pairs well with lightly structured dishes, fish, white meats, mild cheeses, and soups, and should be served at a temperature of 12°-14°C (54°-57°F).