Incrocio Manzoni 6.0.13, or Manzoni Bianco for short is a white grape crossing created by the Italian, Prof Luigi Manzoni, his best and most popular creation. It is often said to be a crossing of Riesling and Pinot Blanc but the latter is in fact Chardonnay, according to Dr Ian D’Agata.
Attributes: Manzoni Bianco is capable of high quality wine and is one of the world’s truly successful crosses despite challenges in the vineyard. it was initially named Incrocio Manzoni 6.0.13 with the numbers referring to location coordinates of the newly crossed vine in the experimental vineyard.
Where grown | Veneto: Vicenza DOC. | Colli di Conegliano DOCG Bianco (blend). | Trentino: Trentino DOC Bianco (blend). | Friuli-Venezia Giulia. | Puglia.
Viticulture | Manzoni Bianco ripens early (late August, early September in Italy). It is hardly vigorous, yielding scrawny bunches with scarce and small berries. Though thick-skinned, it’s prone to sunburn. ‘Hard to work with in the vineyards due to its low and irregular yields. Not very disease resistant. Does give good wine though,’ Ian D’Agata told VIA students in NY on Tuesday 27th June 2017.
Wine styles | Dry, still whites. Though monovarietals exist, Manzoni Bianco is more often found in blends where it adds zippy acidity and a delicate spiciness to better-known grape varieties.
Typical flavours | Lightly aromatic, fresh and crisp on the palate. It is akin to a lighter Riesling with intense floral and spicy aromas and flavors of white flowers, white peach, green apple, white pepper and lemongrass developing kerosene-like notes with age.
‘Spicey, white pepper, hint of ginger. Fresh light wines, no need of oak. Blending 10% Incrocio Manzoni into a Chardonnay makes the latter more interesting. It is also now being used to add interest to Puglia’s Verdeca (Vermouth),’ Ian D’Agata told VIA students in NY on Tuesday 27th June 2017.
Wineries
Certified Biodynamic: Alois Lageder. | Elisabetta Foradori.
Certified organic: Consorzio I Dolomitici Liberi Viticoltori Trentini.