Pinot Bianco is an international white grape variety native to Burgundy, considered to be a bud mutation of Pinot Noir, via Pinot Grigio. Known in Europe as early as the 14th century, it gradually spread to the Germanic and Danubian regions; it arrived in Italy in the 19th century, finding particularly favourable conditions in South Tyrol and Friuli-Venezia Giulia. It is also known as Weissburgunder.
The leaf is small to medium in size, rounded, entire or slightly three-lobed, with a thin margin and a slightly bumpy surface. The bunch, small or medium in size, is cylindrical or cylindrical-conical, generally compact; the berries are small, spherical, with a thin, pruinose skin, yellowish-green in colour, and juicy flesh with a neutral flavour.
In Italy, the variety is grown mainly in South Tyrol, Trentino, Friuli-Venezia Giulia, Veneto and Lombardy, where it is used to produce both still wines and base wines for sparkling wines, including those made using the Metodo Classico. The wine has a straw-yellow colour, sometimes with greenish highlights, and subtle aromas of apple, pear, white flowers, citrus, fresh almond and delicate mineral notes. On the palate, it is fresh, dry, balanced and well-structured; ageing on the lees or in oak can enhance its body and complexity. The more ambitious versions develop good ageing potential, evolving towards notes of ripe fruit, bread and honey.
