Manzoni Bianco

  • Serafini & Vidotto
  • Veneto, Italy

Method & Production

Manzoni Bianco was bred by Prof. Luigi Manzoni in 1930 at the Oenological School in Conegliano. It is a cross between Riesling and Pinot Bianco.

The grapes are carefully selected and harvested manually. After pressing, the must is transferred to stainless steel tank where it goes through fermentation using selected yeasts. Aging in stainless steel on the fine lees for 8 to 9 months, before bottling and release. 

Tasting notes

Bright pale lemon. Elegant aromas of passion fruit, citrus, yellow apple, white peach, along with a touch of white flowers, mint, sage and wet stones. Fresh, with a vibrant, mineral finish.

Food matching

“Prosciutto di Parma”, risotto and pasta with fish, grilled sole, goat and sheep soft cheeses.