The Manzoni Bianco is a grape variety created by Professor Luigi Manzoni at the Agricultural Institute of Conegliano Veneto in the ’30s by crossing the Rhine Riesling and Pinot Blanc. The wine results of great quality with high sugar content, combined with excellent acidity.
VINES: Manzoni bianco in purity
VINEYARDS: Pantèc’ (Cembra)
CULTIVATION: Gujot at 500 and 600 mt.a.s.l.
SOIL: Porphyritic origin, loose.
YIELD: 60 q.li/ha
FERMENTATION AND AGING: Steel at a controlled temperature, than in bottle.
COLOUR: Pale yellow
FRAGRANCE: Pleasantly fragrant and aromatic.
TASTE: Dry, fresh, tasty.
SERVING SUGGESTIONS: Excellent as an aperitif, it is recommended with first courses and velvety creamy soups. Suitable to accompany fish dishes with shite sauces and fresh cheeses in general.
SERVING TEMPERATURE: 10-12 °C