White grape variety cultivated in Apulia

Manzoni Bianco b.

Grape variety from wine to white fruit, with national distribution, also cultivated in Apulia, where it is listed among the varieties suitable for cultivation.

Origin and Historical Outline

This vine was produced by Prof. Luigi Manzoni at the Agricultural School of Conegliano Veneto in the years 1930-1935 from the hybridisation of Rhine Riesling and White Pinot, positioned at points 6.0.13.
It was introduced into Apulia as a noble vine with excellent results, thanks to its well-known quality features, enhanced by a good acidity and the aro matic notes of the Rhine Riesling.

Synonyms

Manzoni bianco 6.0.13, I.M. 6.0.13., Riesling Renano x Pinot bianco 6.0.13, Incrocio Manzoni b., Manzoni 6.0.13.

Shoot tip: half open, arachnoid with a medium anthocyanic pigmentation.

Leaf: medium-small, pentagonal, pentalobate. Open U or closed V-shaped petiole sinus, sometimes with overlapping lobes; deep, closed Ushaped upper lateral sinuses with overlapping lobes; closed lower lateral sinuses, often with overlapping lobes. Thick, bullate blade.

Bunch: small, often winged, medium dense.

Berry: small, spherical, green-yellow. Medium pru inose, thick, quite compact skin, slightly aromatic taste.

Phenology

Time of bud burst: early

Flowering time: early

Veraison: early

Ripening: early

Agronomic and Cultural Characteristics

Vigour: medium

Average bunch weight: 130 g (min 70 g – max 200 g)

Average berry weight: 1.7 g (min 1.5 g – max 2.0 g)

Number of seeds per berry: 3 4

Average rachis weight: 10 g

Fertility of buds: 1 – 2

Potential fertility: 1.4

Actual fertility: 1.2

Environmental and Cultural Requirements

Vine with rustic features and a limited production, con siderable adaptability to different climate and soil conditions.

Chemical Features of the Wine

Alcoholic content: 11 – 14 % by vol.

pH: 3.2 – 3.35

Total acidity: 7.5 – 10 g/l

Oenological Use and Sensorial Properties of the Wine

In Apulia, the Manzoni Bianco b. grape allows the production of quality wine, still, dry and, more recently, also spumanti charmat method and sparkling. It is normally vinified as a single variety, but it is also used in blends to obtain superior wines to which it gives, in particular, its fixed level of acidity.

Vinification produces a pale straw-yellow wine with greenish highlights, delicately perfumed and slightly aromatic. It has a velvety, full-bodied, savoury, well balanced and fresh acidity. Overall, an excellent superior wine. It is included in the production specifications of PDO wines from other Italian regions and in several PGI wines.

Economic Significance and Geographic Distribution

The Manzoni Bianco b. vine is present in Apulia. It is registered with the synonym Incrocio Manzoni 6.0.13 among the varieties suitable for cultivation in all Apulian production areas.

Author and Source

Antonacci Donato
antonacci.dona@gmail.com

The data sheet of the Manzoni Bianco b., revised and updated, is extracted from: Antonacci Donato (2006). Viti di Puglia, Adda publisher. Its use is granted by the author citing the source.