Manzoni Bianco
Manzoni Bianco is an Italian white wine grape grown primarily in the Veneto region of northeastern Italy. This grape is the result of a cross between Riesling and Pinot Bianco and was developed in the 1930s by Professor Luigi Manzoni, head of the Enological School in Conegliano. Manzoni Bianco is known for its ability to combine the aromatic qualities of Riesling with the structure of Pinot Bianco.
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Manzoni Bianco
Manzoni Bianco is an Italian white wine grape grown primarily in the Veneto region of northeastern Italy. This grape is the result of a cross between Riesling and Pinot Bianco and was developed in the 1930s by Professor Luigi Manzoni, head of the Enological School in Conegliano. Manzoni Bianco is known for its ability to combine the aromatic qualities of Riesling with the structure of Pinot Bianco.
- Cultivation
Manzoni Bianco thrives best in cool to temperate climates found in the Italian Alpine regions. It has good resistance to most common vine diseases, making it a relatively easy grape to grow. It is also known for its ability to adapt to different soil types, although it prefers well-drained soil.
- Winemaking
The winemaking of Manzoni Bianco often follows traditional methods of white wine production, but with some modern adaptations to highlight the unique characteristics of the grape:
- Fall:
The grapes are typically harvested when they have reached optimal ripeness, ensuring a good balance between acidity and sugar.
- Pressing:
After harvest, the grapes are gently pressed to extract the juice. Modern winemakers may choose to use pneumatic pressing to minimize oxidation and preserve freshness.
- Clearance:
The juice is then clarified to remove solid particles before fermentation. This is done through sedimentation or filtration.
- Fermentation:
Fermentation of Manzoni Bianco is typically done at controlled, low temperatures to preserve the aromatic profile of the grape. This is often done in stainless steel tanks, although some producers may choose to ferment or mature the wine in oak barrels to add complexity.
- Maturation:
Although many versions of Manzoni Bianco are released young to maximize their freshness and fruity characters, some producers may choose to age the wine on the lees (sur lie) to add richness and texture.
- Bottling and release:
Finally, the wine is bottled and made ready for sale. Some bottles may benefit from further aging, but many are designed to be drunk within a few years of production.
Characteristics and application
Wines made from Manzoni Bianco typically have a range of aromatic notes, from floral and fruit to minerals and spices, often with a distinct freshness and acid profile. They are excellent as an aperitif or in combination with light dishes, seafood and fish. Due to their versatility and appealing character, Manzoni Bianco wines have become increasingly popular both in Italy and internationally.