Ep. 1786 Manzoni Bianco, Marzemino By Gianluca Queiroli | Italian Grape Geek

The Italian wine podcast is the community driven platform for Italian winegeeks around the world. Support the show by donating at italian wine podcast dot com. Donate five or more Euros, and we'll send you a copy of our latest book, my Italian Great Geek journal. Absolutely free. To get your free copy of my Italian GreatGeek journal, click support us at italian wine podcast dot com, or wherever you get your pods. Welcome to the Italian GreatGeek Podcast. Join us as we explore personal stories of travel and tasting with Italy's must know grape varietals. Chart your own course with my Italian GreatGeek journal, your personal tasting companion to accompany the series available now on Amazon. With thanks to Colangelo and partners for their generous support with this project. Hello. It's Janluca Quirali. I'm back to talk about Landzoni Bianco. So, Manzoni Bianco is also, known as the Incrotra manzoni. Six zero thirteen, which interestingly is, a variety that was created in the 1930s by Professor Manzoi, which, it takes the name from in, the Anologist School in the Coneliano. And, originally, it was thought to be a crossing of Riesling and, Pino Bianco. However, it was later determined that the Riesling partner was not actually Pinobianco, but it was a chardonnay. Manzoni Bianco is a white wine grape variety, mainly found in Veneto, but also in Tarantino, in the north eastern part of Italy. Usually, the production is of, white still dry, which many are needing to, full body, wines. They're very fresh. They have, a really nice and intriguing minerality, as well as spiky acidity. With some spice and floral character. In twenty ten, just to give the audience an idea, just a little over one thousand actors were planted, which is actually interesting because that is, twice as much from a ten year before. So I personally encounter Mazoni Bianco in a lot of different DOC and IGT in Venital. As a blending partner. I never ever try until a few years ago from one of my favorite producers, for a dori, an expression of monovarietal, manzoni Bianco. And, I was hooked because I don't think I've stopped drinking that specific wine since. So what happens in the in in the vineyard, the way this great variety is an an accent behaves you're early ripened. So with an average, number of buds, which gives, a good yield, not too low, not too high. Divine producer is a limited invader. And it really, really drives into soils that have an average fertility as well as they're not located into valleys, but rather into hilly sites, as well as like a ventilated climate, which is ideal in the northern part of, you know, Veneto or Veneto in general, as well as Drantino, which tends to be fairly dry. The custard is small. It's compact. It's a conical shape. They vary are small. They have a thick skin and a very juicy flash with distinct flavors. The only typical challenge is really the sunburn because they're small. They can really get into, sunburn. Typically is trained on spur, corvin, or ghee, and they have a good resistance because of the thick skin variety that it is. They also have a good resistance to cold, winter, and too late frost. Which again makes this area of Italy of Veneto and especially Tarantino, sometimes subject. They create the producer really high quality wines. They are moderately aromatic. The fruity with stone fruit, you know, peach, pear, and some spices. And me personally maybe is a producer, related compound and quality that is always an undertone of herbal component, longer spice. The wines can be quite concentrated. They're fairly rich and dry with a good backbone of acidity and, you know, in reality, which can be, you know, fairly high in some vintages and from some locations. There is also a very notable florality in the aromas. They have a great structure between the body and the acidity to make it suitable for a sparkling wine productions. Which typically there are wines that are found in Italy and very rarely make it outside, Italy. So as we said, mostly, you know, dry with some of the sparkling production and more and more producer and now with increase in size and acreage throughout the two regions that we talked about, they tend to produce monovarietal wines. When it comes to how do we pair anzoni Bianco meet personally I really, really, really enjoy it alone as a stand alone. It's a wine that has a lot of different aromas going on, and I enjoy it alone. But if I were to think, I actually drank in my last bottle about two weeks ago, and I use it with a pasta with onion and tuna. So I thought that was actually a great pairing. You also have a good match with the saltiness of anchovies, for example, or some caramelized goat cheese. As well as some buttery and cheeses like a gruyere. What is he found in appalachian and regions? We talked about Innovenito. We talked about Tarantino, and they usually are in Tarantino doc and DOC, you're calling Econiano and Dicienza EOC, as well as Bianco de Castaza, which for me personally is where I encounter the most Manzoni bianco blended. And, of course, as a benchmark producer, I will strongly recommend, for a Dori, which makes them on a varietal as well as, laggator from, near Trentido. Coming back to America, Van Italy International Academy, the ultimate Italian wine qualification will be held in New York City from four to six March twenty twenty four. Have you got what it takes to become the next Italian wine ambassador? Find out at benitezalee dot com. Hello. I'm back. It's Jambuca, and we are going to talk about Martimino. Or shall we say, berzelino, berzelino, bassamino, over to Disca. So the grape, it's a commonly referred to Marzamino, but in the, his history as actually been used locally or not with a lot of other cinnamon. The concentration of where we find this grape is largely trentino alto adige, lombardia, embedded. So we are really into the northeastern, you know, part of the country. There is a little bit over one thousand actors, so it's relatively, small. And it's taught to be an offspring of, in a parent of Marzimenobianco and, it has been documented for over, seven centuries and always been considered a very high quality. Again, like many others, as we saw in the latest one on Mansoribianco. It's more typically found in, blended wines and appylations with other great varieties. In the vineyards is a late ripener. It's a dark skin type of gray and the main difference being the cluster shape and you're gonna like the features. It's a medium, medium, long cluster. Which sort of like a two short wings if you will, but it's very like cylindrical pyramidal type of shape. It's a medium size. It has blue and black colors, if you will. And this team is fairly thick. He also has some pinkish color effect in his flesh and is a very flavorful but quite straightforward aromas. It's a very vigorous grape. So a lot of potential challenges by the Vineyard managers and video cultures to keep yields down and, in favor of quality. However, it's quite easy adaptable to almost every soil type, whether it's clay, calcareous, heavily stones, and whatnot. He likes very dry and ventilated climate, which again, in that part of Italy, especially Benito and Tarantino. It happens quite, you know, often. Maybe going into Lombardia, depending on where you are on the sides. It is susceptible of Pardon Yildu, however, in some other type of rot diseases as well. So there's a lot of prevention that goes into the vineyards and it's quite a bit a lot of work. However, when it is really grown in those areas where there is less climatic influence. It becomes very, very easy to groan, as we said, and quite vigorous. What does it look and what does it taste like in the glass? So the first type of aroma that really catching your interest is really the sour cherry as well as some herbal aromas. However, the balance of the acid and the tenant structure, it's quite remarkable. It's very refreshing. There is this overall red in black berry scent and bouquet that is lively throughout the drinking experience, you know, of really intense ruby red. The body's medium to full. And it can be quite, you know, tenic, especially in suit. What type of styles do we encounter with this gray? Well, dry and still red, you know, wines that can be if tenings are properly managed. They can be on the fruity side and quite drinkable in the youth, but they can also depending again how fermentations are gone down to more structure of the tonic presence and therefore need a little bit more time to develop. As we also mentioned, he's often blended and one of the most that in population is, in both the Chino VLC. As a blending partner, we found Merlo here, but also some Barbara, which is everywhere in the north, especially immediately, and some sons of this as well. There are version mostly locally that you can find of as well as, a buccato vegan suite and also some sparkling version, mostly intermediate, romagna, Evinato, e few feel adventures to try. I personally, I try a medium sweet and mostly the dry wines. I never personally try for the sparkling, but I'll make sure that is on my list to do next time I visit one of those regions. The food pairing, I would, probably divide those two styles that I described it. The more tenant structured ones, perhaps some roast whether it's lamb or beef and maybe with those, you know, herbal components like rosemary, garlic, and so forth. And those that have a less tennis structure a mature blue cheese or a cheese, it's always easy to match with. In terms of operation, we mentioned the colleague Coliano, which is probably the most important one, but I would also consider colleagues caniano de canosa, as well as Tarantino doc. Along with Bothicino. And in terms of producers that you can find probably beyond Italy, you certainly have, Cantina Forlami, as well as Cadefracti, which is typically what we find here in the US. But also more within the Italian territory in those regions, Lavinia Lice as well as Pazini, Central London. I hope you enjoy the series, and thank you very much for listening. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, email ifm, and more. Don't forget to subscribe and rate the show. If you enjoy listening, we consider donating through Italianline podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time, chi qing.