Bianchetta Trevigiana: A Rare Gem Shaping Veneto’s Fresh Wines
Bianchetta Trevigiana is an autochthonous white grape variety from Veneto, mainly cultivated in the province of Treviso. Although not very widespread (with about 13 hectares cultivated), it is an important variety for the production of fresh, light wines. It is often used in blends, especially in Prosecco DOC and DOCG wines, to add freshness and acidity.
Wine Characteristics
Wines made from Bianchetta Trevigiana have a light straw yellow color with greenish highlights. The nose has delicate aromas of white flowers, green apple, white peach, and slight herbaceous notes, such as thyme and oregano. On the palate, the wine is fresh, light, and flowing, with good acidity that makes it particularly suitable for making sparkling wine, especially in traditional styles such as Colfondo.
Production Area
Bianchetta Trevigiana is mainly cultivated in the hilly areas around Conegliano and Valdobbiadene, used in appellations such as:
- Colli Asolani Prosecco DOCG
- Conegliano Valdobbiadene Prosecco Superiore DOCG
- Colli Trevigiani IGT
- Montello and Colli Asolani DOC
This variety is often used to add a lively character and refreshing acidity to wines, especially Prosecco.
Characteristics of the Plant
Bianchetta Trevigiana is a vigorous plant with high productivity. The clusters are medium, compact, cylindrical in shape, while the berries are spherical, with a thick, yellow-green skin. Although hardy, the plant is sensitive to powdery mildew and has little resistance to cold, making precautions necessary in vineyard management.
Food Pairings
Thanks to its freshness and acidity, wines based on Bianchetta Trevigiana go well with light dishes such as seafood salads, sushi, tuna and mango tartare, and fresh cheeses, such as caprese. The sparkling versions are ideal as aperitifs or to accompany spicy Chinese starters or Thai dishes such as pad thai.
