Bianchetta, or Bianchetta Trevigiana, is a minor white grape of the Veneto, grown in the Prosecco hills of the province of Treviso. It is used mainly in small amounts with Glera to make Prosecco, adding body and softness to the blend.
Bianchetta has been grown in the hills between Conegliano and Valdobbiadene for centuries. The name simply means "little white one". It ripens earlier than Glera and copes better with cool years, so growers kept it in their vineyards as a form of insurance. Today it is one of the traditional local grapes allowed alongside Glera in Prosecco, together with Verdiso and Perera. A few producers also make it as a varietal still or sparkling wine.
The name is also used in Liguria for Bianchetta Genovese, a different local white grown near Genoa and Portofino.
In Prosecco blends Bianchetta is hard to pick out, but it adds roundness. Varietal versions are delicate, low in alcohol and best drunk young.
Most Bianchetta is found inside a Prosecco Superiore blend, so look for producers who list it on the label or make a traditional field-blend. Names worth knowing include Andreola, Ca' dei Zago, Sorelle Bronca, Silvano Follador, Ruggeri, Collalto, Malga Ribelle and Bele Casel. In Liguria, Bisson and La Ricolla make Bianchetta Genovese.
Bianchetta is blended with Glera, Verdiso and Perera. Read our best Prosecco wines, the Italian sparkling wine guide, or browse the grape varieties index.