The Gregoletto family name can be found in historical archives dating from the late 16th, as viticoltori in the hills of Premaor di Miane, near Valdobbiadene. The family has two real specialties: semi-sparkling wine made sui lieviti or on its lees, and still wine made from grapes most commonly used to make sparkling wine. They are among the very last growers in the Veneto to cultivate the indigenous Verdiso grape, making magnificent tranquillo and sui lieviti bottlings from it. They also make Prosecco in all of its forms: still, demi-sec, semi-sparkling, and metodo classico. The Gregoletto family’s wines are incredibly pure, refreshing, and elegant and can be enjoyed effortlessly. They provide instant pleasure.
Manzoni Bianco is an inspired cross of Riesling and Pinot Bianco. Gregoletto’s interpretation showcases the grape at its purest: notes of lime blossom and lychee, a silky texture, and mouthwatering minerality.
