HISTORICAL OUTLINE: LUIGI MANZONI, lecturer at, then director of, the Regia Scuola di Viticoltura ed Enologia di Conegliano, was also a committed viticultural experimenter, renowned for his hybridisation work in the 1930s. He produced numerous varieties of white-skinned and red-skinned grapes. The most famous and popular of these are: Manzoni Bianco 6.0.13 (Pinot Bianco crossed with Riesling Renano); Manzoni Rosso 2 - 15 (Prosecco crossed with Cabernet Sauvignon), which has undergone a critical re-evaluation in recent years; and Manzoni Moscato 13-0-25 (Raboso Piave crossed with Moscato d'Amburgo). Manzoni Moscato 13-0-25 is today produced and marketed as a sweet spumante rosé, and thanks to its delicate palate and typical Moscato aroma, it works very well as a dessert wine. |
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MANZONI MOSCATO
Obtained by crossing Moscato di Amburgo and Raboso Piave, it is produced as a sweet sparkling rosé. Dessert wine, it’s excellent with cakes and biscuits.
Serving temperature 8 - 10 C°. |