Manzoni Bianco 2024

The De Stefani family’s winemaking tradition began in 1624 in Refrontolo, a village in the Conegliano Valdobbiadene UNESCO World Heritage site. In 1866, Valeriano De Stefani identified the area's unique terroir, a vision continued by his son and daughter-in-law, Valeriano and Angelina. In 1958, third-generation Tiziano De Stefani, a graduate of Italy’s top oenology school, expanded into the Piave Valley near Venice. This area, shaped by the Adriatic, the Dolomites and caranto soils (a blend of Alpine clay and minerals), gives the wines their distinctive character. Today, the estate is based in Fossalta di Piave. Now led by fourth-generation winemaker Alessandro De Stefani and his wife Chiara, the estate follows organic and biodynamic principles, cultivating old-vine native varieties like Marzemino and Raboso. Fermentation uses indigenous yeasts, and vinification is carried out without sulphites or preservatives—just a minimal amount of sulphur at bottling. The winery is carbon neutral and fully solar powered, with sustainability at its core. Winemaking Detail: Manzoni Bianco, also known as “Incrocio Manzoni 6.0.13”, was created in the 1930s by Professor Manzoni by crossing two noble varieties: Rhein Riesling and Pinot Blanc. Manzoni Bianco is celebrated for its vibrancy, minerality and its aromas of white flowers, citrus and exotic notes. Soft pressing of the entire grapes before, cool fermentation in concrete tanks. Then the wine matures for several months on its noble lees in stainless steel vats. The lees are frequently mixed in order to increase the thickness and the smoothness of the wine.

Manzoni Bianco, also known as “Incrocio Manzoni 6.0.13”, was created in the 1930s by Professor Manzoni by crossing two noble varieties: Rhein Riesling and Pinot Blanc. Manzoni Bianco is celebrated for its vibrancy, minerality and its aromas of white flowers, citrus and exotic notes. Soft pressing of the entire grapes before, cool fermentation in concrete tanks. Then the wine matures for several months on its noble lees in stainless steel vats. The lees are frequently mixed in order to increase the thickness and the smoothness of the wine.

Generous on the nose with an immediate aroma of apricot and other white fruits. A soft, sweet lime and under-ripe lemon citrus carries it along with a balanced acidity. On the palate it's rather fleshy and rounded in texture with more ripe citrus and stone fruits.

Ceviche, Fried fish, Grilled vegetables, Salads

Veneto has in recent time sadly become synonymous with the mass production of sparkling wine, light whites and thin reds: but this is far from the truth. Whilst Soave is the regions best white ambassador, Pinot Grigio steals most of the limelight, with reds made of Refosco, Corvina and Schiopettino perhaps not getting the praise they deserve. As the vineyards head away from Venice and up to the hills freshness, lower alcohol and delicate flavours are in abundance but a mix of the careful use of oak, recioto techniques (drying grapes) and seldom seem grapes are providing bolder, richer more powerful wines. Indigenous wines rule supreme here with c.18% of Italy’s DOC production, but with plenty of bottles at the other end too.