Trebbiano

Trebbiano is a white grape variety with origins that date back to Roman times, if not even Etruscan, although this is only a hypothesis given that precise documentation on the matter has never been found.

History

Over the centuries its presence on the territory gradually consolidated and in Italy today it represents one of the most cultivated white grapes with more than 60 thousand hectares, while in France, with the name of Ugni Blanc, it is used as the base, for the distillation of Cognac and Armagnac. The vine is also widespread in the rest of the world, again as Ugni Blanc, not only for winemaking but also for distillation: good references are found in Australia, California, South Africa and many others.

Pedigree

This development was mainly due to the great ability to adapt to different soils and climates, also resisting the much feared frosts due to delayed germination, high yields in production, as well as being a vine that gives good results when blended.

From Trebbiano, similar strains have been identified and classified but with different characteristics that have highlighted different personalities depending on the area in which they were born and developed.

This is how the Trebbiano has added to its native name a distinctive reference which, in almost all cases, corresponds to the area of origin and in which it grew luxuriantly, here are some examples, in strict alphabetical order.

Trebbiano d’Abruzzo

Abruzzo is perhaps the region in which Trebbiano has found its best identity, enhancing the characteristics that distinguish it to the fullest, thus also obtaining great satisfaction and recognition. Often vinified in purity, it has proven to adapt well to the morphology of the four Abruzzo provinces and it prefers the elevated areas to the flat ones.

Trebbiano giallo

Grape variety very present in Lazio, in particular in the province of Rome and in the Castelli Romani, often added in blends.

Trebbiano di Soave

The first thing to say about it is that this Trebbiano is actually a Verdicchio, this vine is particularly widespread in Veneto and Lombardy in the provinces of Verona and Brescia, on the southern shores of Lake Garda and also in Lazio.

Trebbiano Spoletino

Excellently inserted in Umbria, often used in blends but also in purity has provided very satisfactory results.

Trebbiano Romagnolo

Very widespread in its region to the point of having been the subject of very high productions that perhaps somewhat undermined it in the past, although today it seems that the situation is picking up with less intensive production and more focus on quality. However, it remains an important element in the production of traditional balsamic vinegar of Modena and some Italian brandies.

Trebbiano Toscano

Certainly the best known Trebbiano in Italy, even if in traditional vinification it has never produced extraordinary wines, but it certainly managed to excite us combined with Malvasia and Grechetto, in the production of Vin Santo.

As we have seen, Trebbiano has often been vinified and blended with other grapes in an attempt to create a simple wine, not particularly alcoholic but an easy drink; much more rarely in purity, even if some of the aforementioned Trebbiani have managed to achieve excellence and I am referring to Trebbiano d’Abruzzo and Trebbiano di Soave which, however, is not a Trebbiano but a Verdicchio in all respects.

In any case, Trebbiano is a wine that I particularly love, a wine that does not flood you with aromas and flavors, but the scents it decides to share are delicate, elegant and engaging and its freshness, flavor and minerality will delight you pleasantly.

Wine Tasting

It has a bright straw yellow with reflections range from the greenish of the younger wines, to the golden of the more mature, with a consistency appropriate to the alcohol content and structure. The scents are usually fresh and reminiscent of fruit and flowers, apple, pear, citrus, acacia, lavender, wildflowers and depending on the aging, vanilla, honey, delicate almond and toasting.

Should be serve in a transparent, slender bowl glass and at a temperature ranging from 6 to 8 degrees at most, we imagine it particularly suitable with aperitifs, appetizers and fish first courses or delicate white meats, vegetarian dishes and fresh or semi-seasoned fresh cheeses.

Go to our Trebbiano.