Tasted at the winery. Manzoni Bianco is a cross between Riesling and Pinot Gris. Organic and Biodynamic. This sees seven months in Acacia barrels.  Light golden in color, clear and bright.  The nose has oranges, honey and minerals.  Slightly oily texture.  Well balanced.  Good acidity.  On the palate, there is a peach/orange flavor with loads of minerality.  Nice finish.  This is lovely on its own but will be better with food.  It will work well with sausages/bratwurst or their vegan versions as well.  Drink over the next few years.  

This was served at a cooking school near Lake Garda.  It is a blend of 60% Corvina, 30% Rondinella, and 10% Moninara.  Deep garnet in color, clear and bright.  The nose is nice with cherries, black cherries, plums, and slight sandalwood.  Medium bodied.  Strong acidity.  Light to medium tannins.  On the palate, this drinks easy.  Flavors of black cherries and plums. Moderate finish.  This wine definitely is better with food.  It worked well with a plate of freshly made Farfalle and Spinach Ravioli.  Drink over the next few years.  

This was served at a Cooking Class taken in the Lake Garda area of Italy.  It is a blend of Corvina, Rondinella, Merlot, and Corvinone.  Pale pink in color with slight orange hues, clear and bright.  The nose has strawberries, slight peach, and slight pine.  Light bodied.  Slightly oily texture.  Easy to drink.  On the palate the strawberries come thru with slight cherries.  Moderate acidity and finish.  This is an easy drinking Rose meant to be consumed young.  Drink now.  It is very food friendly and will work with most foods.  A light pasta dish would be a good choice.