Manzoni Bianco

Manzoni Bianco, crossed in the 1930s by Professor Luigi Manzoni in the Veneto from Riesling and Pinot Blanc, is a true discovery for anyone seeking structure and depth. The variety combines the mineral precision and vibrant acidity of Riesling with the melting texture and delicate spice of Pinot Bianco. In the glass, it unfolds aromas of white peach, mountain herbs and a fine phenolic character, which lends it a wonderfully tactile grip and makes it the ideal partner for white meat or mature mountain cheese. Just how complex this grape becomes on limestone-rich soils is demonstrated by the Foradori estate in Trentino, where the Fontanasanta shines with alpine freshness. Meanwhile, the Pranzegg winery in South Tyrol takes an untamed, energetic approach, with an interpretation that vividly reveals the variety’s aromatic power and gripping acidity.