Cove Bianco is one of those rare varieties that you probably have never heard nor perhaps tasted. It was created in 1938 by Enologist Giovanni Dalmasso and is a cross between the Hungarian grape variety Harslevelu, used in Tokaj and Malvasia Trevigiana. It is used as a blending grape only and never made into a pure mono-varietal wine. Dalmasso studied Enology in Alba, Agronomy in Milan and later led the department in Conegliano. He was also a journalist and a writer. In 1949, he was one of the founders of the Accademia italiana della Vite e del Vino.
I am almost through the “c” section of Italian indigenous varieties, shockingly I have been writing these posts since 2008- 2009 when I started writing them for the Alta Cucina Society. I just have D-Z to go through after I finish the “c” section in two weeks.
In other news, here’s an article that I wrote for the Organic Wine Journal on a winery called Manfredi Guccione from the Monreale region.