White Wines of the Treviso Brand

Prosecco is on the crest of the international market, but there are many white grape varieties grown in the Treviso area worthy of attention. More and more popular, Pinot Grigio has found a happy home here, expressing itself best thanks to the relatively cold climate. It is excellent as an aperitif or with fish. Pinot Bianco, on the other hand, is confirmed as one of the most versatile and most trusted wines of ancient origins. The Incroci Manzoni were created at the end of the 1920s by Luigi Manzoni, who was the principal of the Conegliano School of Viticulture and Oenology, using an international variety and an autochthonous Treviso as parent. The most famous is the Manzoni Bianco, made from Riesling Rhine and Pinot Bianco, it has a pale straw yellow color with greenish reflections, a fine, delicate and slightly aromatic scent, has a full flavor, is sapid and fresh with acidity, it is velvety in the mouth, full-bodied and balanced. In addition to White, there is also the Manzoni Moscato and the Manzoni Rosa. The Tai (from Tocai Friulano), although present on the Veneto territory since time immemorial has recently had to change its name to avoid generating presumed confusions between the dry and dry Tocai wine and the sweet and fortified Hungarian Tokay. And yet it was from northern Italy that Tocai arrived in Hungary, in 1632, as a dowry of a bride. Excellent with appetizers and light appetizers, it is enhanced with risottos with fish and vegetables, especially with asparagus and fried fish. Especially in the area of the Piave Doc, Verduzzo is cultivated, the namesake of the most famous Friulian grape variety. It is drunk as an aperitif, it also goes very well with appetizers, seafood, soups, and freshwater fish (especially if cooked in stews). The presence of international vines is also noteworthy, such as the aristocratic Chardonnay, excellent between meals with snacks and versatile on the table. Even the Sauvignon has found an ideal soil, giving a finely aromatic and elegant wine, which goes well with the local cuisine given the excellent combination with cold cuts, fresh cheeses, first courses with vegetables and fish.