Manzoni White

"Femena zovena e vin vecio"

Manzoni Crossing 6.0.13

Manzoni Bianco, also known as incrocio Manzoni 6.0.13, is the most famous hybrid created by Professor Luigi Manzoni of the Conegliano School of Enology during a series of experiments conducted in the 1930s on the genetic improvement of vines through cross-breeding and hybridization using the pollination method. Manzoni Bianco, a native grape variety of the province of Treviso, is a cross between Pinot Bianco and Riesling Renano. Ripening: early September . Training system: GDC. Vine density: 5,500 vines/hectare . Soil: medium texture, rich in microelements, with a calcareous and partly pebbly structure. Vinification: After harvesting, the grapes are placed in steel vats at a controlled temperature of 10-12°C for approximately 12-36 hours to extract greater quantities of typical aromatic compounds from the skins. After the must is separated from the skins, fermentation takes place with selected yeasts at a temperature of 18°C ​​for approximately 15 days. The wine is then left to mature for several months in steel tanks before being released for sale. Alcohol content: approximately 12% vol. Description: This wine has extremely refined aromatic and flavor characteristics. Soft, intense, persistent, and full-bodied. Pairings: It pairs beautifully with vegetable-based first courses, risottos, and fish dishes. Storage: Store in a cool place at 12-16°C, away from light. Once the demijohns are filled, they should be transferred to smaller containers (bottles and carafes) as soon as possible. Plastic containers used for transporting wine should be emptied immediately into glass containers. Containers should be thoroughly cleaned before and after use.