Trebbiano is a white grape variety whose origins could date back to the Roman age, if not even Etruscan, even if this is only a hypothesis given that precise documentation on the matter has never been found.
Origins
Over the centuries its presence on the territory gradually consolidated and in Italy today it represents one of the most cultivated white berried grapes with more than 60 thousand hectares, while in France, with the name of Ugni Blanc, it is used in the base must. 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.
This development was mainly due to the great ability to adapt to different soils as well as to climatic differences, also resisting the much feared frosts due to delayed germination, the high yields in production, as well as being a vine that is well suited to the union in blend with excellent results.
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 alone, it has proven to adapt well to the morphology of the four Abruzzo provinces and prefer hilly areas to flat ones.
Trebbiano yellow
It is a very present vine in Lazio, in particular in the province of Rome and in the Castelli Romani, often and willingly inserted 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 and willingly used in blends but also in purity, it has provided very satisfactory results.
Trebbiano Romagnolo
Very widespread in its region to the point of having been the subject of exaggerated productions that perhaps have debased it a little in the past, even if today it seems that the situation is recovering with less intensive production and more focused on quality. However, it remains extraordinary in the production of traditional balsamic vinegar of Modena and some Italian brandies.
Trebbiano Toscano
Surely 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 in blending with other grapes in an attempt to create a simple wine, not particularly alcoholic and to be tasted easily; much more rarely in purity, even if some of the aforementioned Trebbiani have managed to reach 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 we 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 delight you pleasantly.
Organoleptic characteristics
It has a bright straw yellow whose 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 refinement, vanilla, honey, delicate almond and toasting.
Pairings
With a not particularly pot-bellied and transparent glass and at a temperature ranging from 6 to 8 degrees at most, we imagine it particularly suitable for aperitifs, appetizers and fish first courses or with at most delicate white meats, vegetarian dishes and fresh or fresh cheeses. short seasoning.
See all Trebbiano wines .
