Pinot Blanc has always been a source of ample discussion. It is now well established that it is (as well as the Pinot Grigio) of a genetic variant of Pinot Noir, it has long been confused with the Chardonnay (of which, on the other hand, it has many common characteristics). Up to fifteen years ago in Italy it was often referred to as Pinot-Chardonnay and in the years following the phylloxera often in northern Italy the two varieties were replanted one in place of the other or together. The vine is native to Germany; in Alsace it achieves the best qualitative results, but it has also been "exported" to the United States, Latin America and Australia. In Italy it originally found its suitable climate in Friuli, Lombardy, Trentino and Alto Adige. Its diffusion in Tuscany dates back to the eighteenth century, when the Lorena, grand dukes of Tuscany, favored its cultivation. In Italy the most valuable Pinot white wines come from some areas of Friuli and Alto Adige. In these areas particularly suited to the vine, yields per hectare are very low and this makes it possible to produce a very structured, soft and fat white wine, which is also suitable for aging in barriques and lends itself to being aged. Pinot bianco is particularly suitable for being sparkling wine and therefore becomes part of the cuveé of the best Italian sparkling wines from Friuli, Trentino and Franciacorta.
