What Is Pinot Bianco?
Pinot Bianco (Pinot Blanc, or Weissburgunder in German) is a white grape that gives some of the finest mountain whites of Alto Adige and is a key ingredient of Lombardy's Franciacorta sparkling wine. It makes elegant, discreet wines with apple, pear and almond, and in the right sites they age beautifully.
Pinot Bianco is a natural mutation of Pinot Noir, like Pinot Grigio. It has been grown in northern Italy since the nineteenth century, and for a long time it was planted mixed with Chardonnay: the two were only told apart officially in the late 1970s. It has never been a fashionable grape, but in Alto Adige many growers consider it their best white.
Where Pinot Bianco Grows
- Alto Adige: the home of Italy's most serious Pinot Bianco, especially around Terlano, Appiano (Eppan) and the hills above Bolzano, at 400–700 metres. Cool nights keep the wines fresh and precise.
- Franciacorta (Lombardy): Pinot Bianco is one of the permitted grapes for the sparkling wines, and it can make up to half of the softer Satèn style.
- Friuli Venezia Giulia: in the Collio and Colli Orientali it makes rounder, riper whites and goes into white blends.
- Trentino and Veneto: smaller plantings for still and sparkling wines.
Pinot Bianco and Italian Denominations
- Alto Adige/Südtirol DOC: the reference for varietal Pinot Bianco, often from a named subzone such as Terlano.
- Franciacorta DOCG: traditional-method sparkling wine based on Chardonnay, with Pinot Bianco and Pinot Nero.
- Collio DOC and Colli Orientali del Friuli DOC: varietal wines and blends.
- Rosazzo DOCG: a Friulano-based white blend in which Pinot Bianco may be used.
- Vigneti delle Dolomiti IGT and Venezia Giulia IGT: wider labels for Pinot Bianco and blends.
Flavor Profile and Tasting Notes
- Fruit: green and yellow apple, pear, white peach and lemon.
- Other notes: almond, white flowers, fresh bread, and a stony, mineral finish.
- Structure: light to medium body, gentle but fresh acidity, a smooth texture.
Young Alto Adige Pinot Bianco is crisp and fragrant. Wines aged on the lees or in large casks gain creaminess and depth, and the best develop honey, hazelnut and a savoury, almost salty complexity over five to ten years. In sparkling wine, Pinot Bianco adds softness and floral notes.
Food Pairing
- Asparagus: white asparagus with ham and sauce, a spring classic in Alto Adige.
- Fish: trout, lake fish and delicate white fish.
- Risotto and pasta: with vegetables, herbs or light cream sauces.
- Speck and cured meats: with a fresh Alto Adige bottle.
- Fresh and soft cheeses: goat's cheese and young mountain cheeses.
How to Choose and Where to Start
Start with an Alto Adige Pinot Bianco from a cooperative such as Terlano, Tramin, Colterenzio or Girlan: these are reliable and good value. For a step up, look for single-vineyard or Riserva bottlings, which show how well the grape ages. If you like sparkling wine, a Franciacorta Satèn is the best way to taste Pinot Bianco's softness in bubbles.
Pinot Bianco is a sibling of Pinot Grigio and is often compared with Chardonnay, with which it shares many vineyards. Explore more in the grape varieties index and the Italian white wine guide.