Manzoni – Barun

Variety:
In the 1930s Professor Luigi Manzoni crossed Rhine Riesling
and Pinot White in the renowned Agricultural School for
Viticulture and Oenology in Conegliano, in the Italian region
Veneto. This resulted in a sensational sort, sharp and strong,
yet decisive as Riesling, but full like Pinot White in taste. The
grapes ripen relatively early, and during the first fifty years,
winemakers only made dry wines. Later, in colder regions,
where it is easy to accumulate a lot of acids, they started
using the Germans’ method to make Rieslings, with residual
unfermented natural sugar, but also with a lot of acids to keep
the taste balanced. The Spanish leave it to ripen on vines for a
long time, and they have extraordinary late harvests whereas
Italian winemakers make simple sparkling wines which
are well-accepted on the market due to their exquisite fruit
aromas. The traditional method also produces marvellous,
completely dry sparkling wines.

All Barun wines are macerated seven to ten days before
fermentation at 3 C in order to maximise fruit aromas.