Aromatic white wine. Its fine and delicate fragrance reminds of ripe pear, pineapple and kiwi, finally evolving into a floral aroma. Dry, velvety and lasting flavour, well balanced between sweet and acid fragrances.
This grape variety is the result of the long and thorough research of Professor Luigi Manzoni who became the headmaster of the oldest Italian oenological Institute in the early twentieth century.
Also known under its numerical designation 6.0.13, it is a cross Pinot Blanc and Rhine Riesling.
According to Master of Wine Jancis Robinson (British wine critic, journalist and wine writer): “Manzoni Bianco is considered to be the most successful and highest quality crossing produced by Professor Manzoni. It is usually made as a dry wine but producers have been making more full-bodied off-dry styles in a manner similar to how German winemakers treat Riesling. Varietal examples of Manzoni Bianco tend to be rich and highly aromatic with notes of honey, jasmine, lime, orange-peel and verbena.”
3 times GOLD MEDAL Winner at "Concours Mondial" in Bruxelles, where it competed against 8750 wines from every part of the world.
Manzoni Bianco 2013
GOLD MEDAL - Concours Mondial de Bruxelles 2015
Manzoni Bianco 2015
GOLD MEDAL - Concours Mondial de Bruxelles 2016
Manzoni Bianco 2016
GOLD MEDAL - Concours Mondial de Bruxelles 2017
GRAPES: Manzoni Bianco.
RECOMMENDED PAIRINGS: Its high acidity makes it easy to pair it with a wide range of foods: it surely is perfect with fish dishes in general, garlic prawns, octopus carpaccio, prawns pizza, white meat, aged cheese.
SERVING TEMPERATURE: 10-12 °C
ALCOHOL CONTENT: 13%
WINE STORAGE: between 12 and 16 °C, away from direct sources of light, avoiding excessively dry conditions.