White wines from the Marchlands of Treviso
At the moment it is the Prosecco which is enjoying the limelight on the international market although there are many other white vine varieties that are cultivated in the territory of Treviso.
The Pinot Grigio has become more and more popular, and gives the very best of itself here thanks to the relatively cold climate. It is excellent as an aperitif or as an accompaniment to fish dishes. The Pinot Bianco on the other hand, confirms itself as one of the most versatile wines of ancient origin and the most reliable.
The Incroci Manzoni (hybrids) were created towards the end of the nineteen-twenties by Luigi Manzoni, who was the president of the Scuola di Viticoltura e di Enologia (School of Viticulture and Oenology) of Conegliano, utilizing an international variety and an autochthonous one from Treviso to start with. The most famous is theManzoni Bianco, obtained from a Rhenish Riesling and a Pinot Bianco – it has a dull, straw-yellow colour with greenish glints, a fine and delicate bouquet that is slightly aromatic and a full-bodied flavour, emerging with keen and refreshing acidity, that is velvety on the palate and harmonious. As well as the Bianco, there are also theManzoni Moscato and the Manzoni Rosa.
The Tai (from the Friulan Tocai), while having been present on the territory of the Veneto region from time immemorial, has recently had to change its name so as to not generate confusion between the dry Tocai wine and the sweet, liqueurish Tokay from Hungary. And yet it was precisely from northern Italy that the Tocai reached Hungary in 1632 as part of a bride's dowry. Excellent as an aperitif and with light starters, it triumphs also with risottos based on fish and vegetables, most of all with asparagus and fried fish.
Predominantly in the area of Piave DOC (Controlled Designation of Origin), the Verduzzo is cultivated from the most famous Friulan vine variety. This is taken as an aperitif but makes an excellent accompaniment for starters, seafood, soups and freshwater fish, especially if stewed.
The presence of international vine varieties is remarkable, too, such as the aristocratic Chardonnay, excellent between meals with finger-food and versatile at the table. Also the Sauvignon has found ideal terrain here, revealing itself to be finely aromatic and elegant, matching the local cuisine very well, considering the excellent combinations with cold meats, fresh cheeses and first courses based with vegetables and fish.
Photo by Marc De Tollenaere