||Since the early '500s and some Indigene authors of Trevigiano, since it matured earlier, it was used to "prosecco" Prosecco, especially in cold vintages. Cultivated often in high and difficult areas, along with Verdiso. In fact, Bianchetta is a generic name, with which are indicated grapes with different ampelographic characteristics. It is with the seventeenth century that we come to recognize a Bianchetta cultivated in Treviso, probably by Caronelli (1788); Then we find a detailed description of Zava (1901) and Dalmasso (1937) confirming its ancient presence in the Treviso area. In the past it was very widespread also in the region of Atenes, Valsugana and Valdadige, and in Bolzanese with the name Vernaccia bianca or Pavana.
||Leaf: medium size, pentagonal, trilobate and sometimes even quinquelobata; Petiole breast open to V-U; Shallow upper side breasts that sometimes tend to close; Lower lateral breasts just mentioned, open; Corner at the top of the terminal lobe, straight; Flat planes, unmarked; Flat flap or slightly bent; Upper green page, glabra, bollosa, matt; Gray-green bottom page, aracnoid with velvety ribs; Not very flashy ribs, green, sometimes with rosé base; Medium teeth, double, dull, with convex margins, mucronates.
Bunch: medium, squat, pyramidal, with a wing sometimes very large to make the "double" or compound bunch appear; A bit compact; Visible peduncle, herbaceous, pedicelli mezzani, thin, green, with some pustule; Evident, verrucous, brown; Medium, thin, yellow-green brush.
Acino: medium, spheroid, pruinous peel, yellowish green, thick, rather consistent, slightly astringent flavor, persistent navel; Melted pulp, juicy, simple flavor.