The Bianchetta Trevigiana grape, as the name suggests, is widespread in the province of Treviso, but its origin is uncertain. In fact, like many grapes with similar names, the name was used to indicate the color of the berries and often referred to a group of grapes that were different from each other. In the Colli Trevigiani, as early as the 1700s, there was mention of a grape called “Bianchetta.” The history of this grape variety surely begins before that time, but it is from that period that the first written records date. Documents from the era describe the enological characteristics of Bianchetta Trevigiana, stating that its best use is to produce a sweet wine by letting the grapes wither in the sun for 4 to 6 days. Today, this grape variety is often used in combination with other varieties, such as Verdiso, to accompany Glera in the blend for Prosecco.

Bianchetta Trevigiana is also known in other areas, where it takes on different synonyms, such as Vernanzina in the Colli Berici and Vernassina in the Colli Euganei. Besides the Montello and Colli Asolani and the Conegliano-Valdobbiadene DOCG areas, Bianchetta vineyards can also be found in Belluno (in the municipalities of Arsiè and Fonzaso) and are sporadically cultivated in Trentino Alto-Adige. Years ago, Bianchetta was the most widespread grape in 39 municipalities in the province of Treviso, producing 14,466 hectoliters of wine. Bianchetta Trevigiana is very well suited for refermentation both in autoclave and in the bottle, in sparkling and spumante versions. In the spumante version, it presents a very persistent perlage, thanks to its decent content of glycosaccharides and proteins. From an olfactory point of view, the wine presents notes of ripe apple, peach, thyme, oregano, and hay. On the palate, it is very complex, soft, and persistent.