Manzoni Bianco

This varietal stands out for its expressive aromatics, where delicate floral notes mingle with vibrant citrus, chamomile, and hints of dried herbs, drawing from its Riesling heritage. On the palate, it offers a medium body and appealing texture, with Pinot Bianco adding weight and roundness while lively acidity provides structural backbone and ensures graceful aging. Flavors span from white peach, apricot (including dried apricot), and green apple to subtle notes of almond, honey, beeswax, nutty nuances, and a distinctive mineral edge, with a pale straw-yellow hue showing greenish reflections when young and golden tones with age. Best served at 8-12°C in a standard white wine or Riesling glass without decanting, this wine is highly versatile with food, pairing beautifully with rich or fatty dishes, poultry, pork, seafood, vegetarian fare, and lightly spiced cuisine.

Manzoni Bianco’s flavor profile is deeply shaped by both its regional origins and the climate in which it is grown. The varietal’s signature minerality—a key feature often described as flinty, stony, or saline—reveals a strong sense of place, highlighting the vineyard’s character and soil composition. This mineral backbone is complemented by layers of white flowers, citrus, and white peach or apricot, all accentuated by the grape’s natural high acidity and balanced, medium body. The influence of its parent grapes, Riesling and Pinot Bianco, lends aromatic complexity and structure, while with age, subtle petrol or kerosene nuances may develop alongside its pleasing, textural richness.

• Regional Influence Flavors: Manzoni Bianco’s aromatic complexity, with notes of acacia, elderflower, and jasmine, is closely tied to its Italian terroir. The presence of green apple, pear, and almond underscores a regional freshness, while subtle hints of honey and chamomile emerge depending on ripeness and winemaking style.
• Climate Effect on Flavor: The balance between crisp acidity and richer fruit notes reflects the grape’s adaptability. Cooler climates emphasize floral and citrus elements, while warmer sites may yield riper white peach or apricot and a touch more body.

The distinct character of Manzoni Bianco is shaped by its regional origins, with each area bringing out unique nuances in the grape’s expression.

• Veneto (Colli di Conegliano DOCG, Colli Trevigiani, Montello - Colli Asolani DOC, Venezia DOC, Piave DOC): The historic heartland, where Manzoni Bianco is authorized for both varietal and blended wines. Colli di Conegliano holds DOCG status, while Montello - Colli Asolani, Venezia, and Piave are key DOCs, each highlighting the grape’s aromatic intensity and structure.
• Trentino-Alto Adige (Trentino DOC, Alto Adige DOC): Alpine climates produce crisp, mineral-driven Manzoni Bianco with vibrant acidity, approved for use in both varietal and blended wines.
• Friuli-Venezia Giulia (Collio DOC, Friuli Colli Orientali DOC, Friuli Grave DOC): This region is known for nuanced, terroir-driven whites, and Manzoni Bianco is permitted in both blends and varietals, showing purity of aroma and elegant, mineral notes.

With its bright acidity and expressive aromas, Manzoni Bianco is a delightful companion to a variety of dishes.

• Seafood and Fresh Starters: Its lively acidity cuts through rich flavors in grilled trout, sea bass, or scallops with lemon and herbs, while floral notes enhance crudo, vegetable tempura, and creamy cheeses like Robiola or mild goat cheese.
• Herb-Infused White Meats and Vegetarian Fare: The wine’s balanced body pairs well with herb-roasted chicken, veal scaloppine al limone, or pork tenderloin with fruit, and its herbal nuances complement asparagus risotto, pasta primavera, and vinaigrette-dressed salads.
• Regional and Lightly Spiced Dishes: Manzoni Bianco naturally matches Northern Italian classics such as freshwater fish, speck, and risi e bisi, and its aromatic profile works beautifully with mildly spiced Asian dishes like Thai green curry or Vietnamese summer rolls.

• Serving Temperature: Best served at 8–12°C (46–54°F). Choose the cooler end for youthful, zesty styles; opt for slightly warmer if the wine is aged or more textured.
• Glassware: Use a classic white wine glass with a medium bowl that narrows at the rim, or a Riesling glass, to highlight the wine’s floral and fruity aromas.
• Decanting: Not typically needed—pour straight from the bottle to preserve freshness. Only consider brief aeration if an older bottle shows reductive notes.
• Aging Potential: Enjoy most bottles within 2–5 years for vibrant fruit and acidity. Top examples can develop for up to 7 years, gaining honeyed and nutty complexity.
• Storage: Store in a cool, dark place at 11–14°C (52–57°F) with about 70% humidity. Lay bottles with corks on their side and avoid strong odors or vibrations.