Manzoni Bianco was created by Professor Luigi Manzoni in the years 1930-1935 at the Istituto Tecnico Agrario di Conegliano. It’s a cross between Riesling renano and Pinot Bianco. At first it was only found in the area around Treviso but thanks to good results was introduced into the Trentino and eventually into all of Italy. It actually does quite well in the southern regions where it brings both aromatics and acidity to some of their blends. You can find it in a lot of IGT wines, a couple of Docs and sometimes as a mono-varietal. Here are some examples on sale in the US that I found through wine-searcher.
Perhaps the most well-known one sold is by Elisabetta Foradori. Her I.G.T Vigneti delle Dolomiti “Fontanasanta Manzoni Bianco” is mad with 100% Manzoni Bianco. The vineyards that produce this wine are on hills with soils that are calcareous clay. The wine spends one week macerating in cement tanks followed by followed by 12 months of aging in acacia casks. The winery is known for its attention to sustainability and is organically certified. They make 20,000 of this wine.