Due to widespread pest and disease attacks that left European vineyards in a deep crisis from the late nineteenth to the early twentieth century, numerous researchers concentrated on the genetic improvement of grapevines through hybridization and breeding.

In 1924, at the Scuola Enologica di Conegliano Veneto, professor Luigi Manzoni (1888-1968) began a series of experiments that lasted until the mid-thirties and that led to the registration of a number of clones derived from the crossing of various varieties.

Manzoni Bianco (IM 6.0.13) is certainly the most successful of his results: obtained by crossing Pinot Blanc with Riesling, it is now present in nearly all the Italian regions and is particularly widespread in Veneto, Friuli-Venezia Giulia and Trentino.

Despite its remarkable ability to adapt to very different climates and soils, Manzoni Bianco thrives in hilly areas with a clayey-calcareous soil. In this environment, it generally produces small, short clusters with medium-small grape berries that are yellow-green and have a very pruinose and consistent skin.

An interesting balance between body and flavor and a good acidity characterize the wine. The patience needed to wait for its evolution is rewarded with an appreciation of its deeply mineral character inherited by Riesling, coupled with the smoothness and the floral scent of Pinot Blanc.