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Pinot blanc

The product of a natural genetic mutation of pinot noir, pinot bianco is one of the most widespread international varieties. Probably of Alsatian or German origin, it gives straw-coloured wines with aromas of good intensity, mainly floral and fruity with hints of apple and citrus fruits, and, depending on the terroir, more or less incisive mineral hints. The palate is pleasant, of medium structure, with good acidity and quite good softness. At first it does not differ much from a young chardonnay, but it is different due to its lower propensity for evolution and lower concentration. For this reason, although it is suitable for spumante wine with refermentation in the bottle, in Champagne it has been almost abandoned, and is useful for this purpose especially in Italy, as a portion of chardonnay and pinot noir in Franciacorta and Trento. In Italy it has long been confused with chardonnay. It is often vinified as a still white as an aperitif in Friuli, Trentino-Alto Adige and Tuscany, sometimes with some refinement to produce whites which are more opulent but ready to drink.